Chicken and Roasted Red Pepper Quesadillas

Recipe

Main Dish
Chicken and Roasted Red Pepper Quesadillas

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Recipe Data

4
Servings
15min
Prep
25min
Total

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    Description

    There’s nothing boring about this quesadilla. Try a Hy-Vee rotisserie chicken to save time on prepping.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. Preheat oven to 450 degrees.

    2. Place tortillas on baking sheet. Sprinkle 2 tablespoons cheese on half of each tortilla.

    3. Top cheese with 1/4 cup chicken, 1 tablespoon red pepper, 2 tablespoons green onion and 2 tablespoons cheese. Fold each tortilla in half.

    4. Bake 8 to 10 minutes or until cheese is melted and tortilla is crisp.

    5. 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.