Cheesy Chicken Quesadillas

Serves: 6
Total Calories: 163


1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cubed
Optional: salt and pepper to taste
1 to 2 tablespoons taco seasoning mix
1 cup picante sauce
6 (8-inch) flour tortillas
6 slices Colby Jack cheese
6 slices Pepper Jack cheese
Garnish: sour cream


Heat oil in a skillet over medium heat. Add chicken; season with salt and pepper, if desired. Cook chicken until no longer pink; drain. Stir in taco seasoning and picante sauce; cook over low heat until warmed through. Layer each tortilla with one slice of Colby Jack cheese, a spoonful of chicken mixture and one slice of Pepper Jack cheese. Fold tortillas in half; arrange on a baking sheet. Bake at 425 degrees for 5 to 10 minutes, turning once, until crisp and golden. Serve with sour cream.

Tip: Whenever you’re grilling chicken for dinner, toss a few extra boneless, skinless chicken breasts on the grill. Sliced and refrigerated, they can be served another day in quesadillas, tacos or burritos for an easy meal with fresh-grilled flavor.

Nutritional Facts:

Serves: 6
Total Calories: 163
Calories from Fat: 45

This Cheesy Chicken Quesadillas recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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