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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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60 mL (¼ cup) olive oil
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125 mL (½ cup) minced red onion
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375 mL (1½ cups) sliced mushrooms
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1 orange pepper, diced
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250 mL (1 cup) cooked corn kernels, about 1 cob
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7 mL (½ tbsp.) burrito seasoning blend
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To taste, salt and pepper
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125 mL (½ cup) store-bought salsa
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500 mL (2 cups) store-bought barbecue chicken, bones removed and diced
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8 tortillas (20 cm/8 in.)
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375 mL (1½ cups) grated Monterey Jack or Tex-Mex cheese
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To taste, store-bought salsa
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To taste, sour cream
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To taste, store-bought guacamole
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Directions
- In a large non-stick skillet, brown the onions, mushrooms, pepper, and corn in 30 mL (2 tbsp.) olive oil. Transfer vegetables to a large bowl and stir in spices, salsa, and chicken. Set aside.
- Place tortillas on a clean work surface. Sprinkle bottom half of each tortilla with 2 tbsp. (30 mL) cheese. Divide reserved chicken mixture evenly between tortillas. Sprinkle each evenly with remaining cheese. Fold tortillas in half.
- In a large non-stick skillet over medium heat, brown 2 quesadillas at a time for 2 to 3 minutes per side in 7.5 mL of olive oil.
- Serve with salsa, sour cream, and guacamole.
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