Preheat oven to 450 degrees.
Recipe
Main Dish
Chicken and Roasted Red Pepper Quesadillas
Primary Media
Author
Hy-Vee Test Kitchen
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Description
There’s nothing boring about this quesadilla. Try a Hy-Vee rotisserie chicken to save time on prepping.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (8-inch each) sun-dried tomato basil tortillas | ||
| 1 c. Hy-Vee 2% shredded Colby Jack cheese, divided | ||
| 1 c. chicken breast, cooked, shredded | ||
| ½ c. roasted red pepper, patted dry and chopped | ||
| ¼ c. green onion, diced | ||
| Hy-Vee salsa, optional |
Things To Grab
- Baking sheet
Directions
Place tortillas on baking sheet. Sprinkle 2 tablespoons cheese on half of each tortilla.
Top cheese with 1/4 cup chicken, 1 tablespoon red pepper, 2 tablespoons green onion and 2 tablespoons cheese. Fold each tortilla in half.
Bake 8 to 10 minutes or until cheese is melted and tortilla is crisp.
Serve warm with Hy-Vee salsa, if desired.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 900mg
- Total Carbohydrates: 39g
- Protein: 24g
Daily Values
0%
Iron 0%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee 2% shredded Colby Jack cheese package.