Chipotle Chicken Quesadillas

Old El Paso® salsa and tortillas provide a simple addition to homemade chicken quesadilla that's ready in 35 minutes. Perfect if you love Mexican cuisine. By Betty Crocker Kitchens
Clock icon
35 Minutes Prep
35 Minutes Total
Pie Icon
3 Servings


Ingredient List
  • Small check mark in a circle icon 3 tablespoons olive oil
  • Small check mark in a circle icon 1/2 red bell pepper, cut into thin strips
  • Small check mark in a circle icon 1/2 large onion, thinly sliced
  • Small check mark in a circle icon 1/2 cup frozen corn
  • Small check mark in a circle icon 1 1/2 cups shredded cooked chicken
  • Small check mark in a circle icon 1 cup shredded Monterey Jack cheese (2 oz)
  • Small check mark in a circle icon 1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
  • Small check mark in a circle icon 2 tablespoons chopped cilantro
  • Small check mark in a circle icon 6 (8-inch) Old El Paso™ flour tortillas
  • Small check mark in a circle icon 6 tablespoons Old El Paso™ Salsa
Preparation
  1. In 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.
  2. Brush 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.
  3. Heat 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.
Expert Tips
  • The rotisserie chicken sold at almost any grocery store is perfect for this recipe.
  • Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The one tablespoon of chiles in this recipe gives a medium-hot result.
Nutrition
Calories650(Calories from Fat290),Total Fat32g(Saturated Fat9g,Trans Fat1 1/2g),Cholesterol75mgSodium1250mgTotal Carbohydrate58g(Dietary Fiber4g Sugars6g),Protein33g;% Daily Value*:Vitamin A20%;Vitamin C50%;Calcium30%;Iron25%; 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 Choices:4
*Percent Daily Values are based on a 2,000 calorie diet.