Serves: 8
Total Calories: 226
Over medium-high heat, sauté chicken in one tablespoon oil until golden. Add vegetables, seasoning mix and water; reduce heat and simmer for 6 to 8 minutes. Spoon 1/2 cup chicken mixture and 1/4 cup cheese onto each tortilla; fold in half, pressing down lightly. Brush outsides of tortillas lightly with remaining oil. Grill over medium heat for 2 to 3 minutes on each side, turning carefully, until golden and cheese melts. Cut into wedges to serve.
Tip: Bring along colorful vintage salt & pepper shakers to the next carry-in…they’ll add a little whimsy!
This Green Chile-Chicken Quesadillas recipe is from the Our Favorite Grilling Recipes Cookbook. Download this Cookbook today.
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