Old El Paso™ Flour Tortillas along with salsa provide a simple addition to homemade chicken quesadilla that's ready in 35 minutes. Perfect if you love Mexican cuisine.
Chipotle Chicken Quesadillas
- Prep Time 35 min
- Total 35 min
- Servings 3
- Ingredients 10
Ingredients
- 3 tablespoons olive oil
- 1/2 red bell pepper, cut into thin strips
- 1/2 large onion, thinly sliced
- 1/2 cup frozen corn
- 1 1/2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese (2 oz)
- 1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
- 2 tablespoons chopped cilantro
- 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 6 tablespoons salsa
Instructions
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Step1In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
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Step2Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
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Step3Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.
Nutrition
650
Calories
32g
Total Fat
33g
Protein
58g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 650
- Calories from Fat
- 290
- Total Fat
- 32g
- 49%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 1 1/2g
- Cholesterol
- 75mg
- 26%
- Sodium
- 1250mg
- 52%
- Potassium
- 560mg
- 16%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 6g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 50%
- 50%
- Calcium
- 30%
- 30%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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