Chicken Quesadillas with Monterey Jack
This is the Chicken Quesadillas with Monterey Jack recipe.
- Prep: 10 min - 15 min
- Cooking: 5 min - 10 min
Ingredients
- 8 large tortillas
- 1 cup (250 mL) salsa
- 2 cups (500 mL) cooked chicken pieces
- 1/2 cup (125 mL) canned corn kernels
- 1 cup (250 mL) bell peppers (red, green, yellow) in strips and sautéed in butter and olive oil
- 2 cups (500 mL) grated Canadian Monterey Jack cheese
- Olive oil
- fresh coriander
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Place a tortilla on a large plate and brush with olive oil. Turn over, spread with salsa and arrange chicken pieces evenly in the middle. Scatter corn kernels and sautéed peppers over chicken. Cover with Canadian Monterey Jack. Make sure there is cheese all around the tortilla's edges so that cooking will seal it. Cover with a tortilla, press edges together to seal and brush top with olive oil.
Repeat to make 3 more quesadillas.
Carefully place quesadillas on BBQ grill and cook about 3 minutes on each side.
Remove from grill and cut into wedges. Garnish with sour cream, salsa, guacamole and fresh coriander.
Tips
Learn more about
Nutritional information
Per serving| Energy: | 752 Calories |
| Protein: | 70 g |
| Carbohydrate: | 51 g |
| Fat: | 29 g |
| Fibre: | 3.9 g |
| Sodium: | 878 mg |
| (% DV*) | |
|---|---|
| Calcium: | 46 % / 503 mg |
