A Taste of the Border

I don't know about you, but it always seems like we're whippin' up something Mexican in the kitchen...probably because it's the easiest to prep.  I've always wanted to make quesadillas, but I've been terrified as to the outcome.  AND, I haven't had any "must try" quesadilla recipes...until I found this one.  O.M.G.  I'm an enchilada quesadilla convert now.  Quick...easy...DE-flippin'-licious. 

Chicken Enchilada Quesadillas

1 pkg. southwestern seasoned chicken breast strips, chopped {I used Oscar Meyer...YUM}

1/4 cup roasted red bell peppers, drained & chopped

2/3 cups yellow onion, chopped

1/4 cup sour cream

4 flour tortillas, burrito size {8 in.}

2 tbsp. vegetable oil

1/4 cup enchilada sauce

1 cup shredded cheese {I used Colby & Monterrey Jack}

 

In a medium bowl, mix together chicken, red peppers, onion, and sour cream.

 

   

Heat a nonstick skillet over medium heat and brush the vegetable oil on one side of each tortilla.  Place the oiled side of the tortilla face down in the skillet.  As the tortilla is heating up, spread 1 tablespoon of the enchilada sauce on top to cover.  {Really, I didn't measure the amount...I just eyeballed it to my preference :)} 

Now, top HALF of the tortilla with 2 tablespoons of cheese, 1/4 cup of the chicken mixture, and 2 more tablespoons of cheese.  Again, I didn't measure it out...I just added until I thought it looked good & cheesy!!!

 

 

Fold over the other half of the tortilla over the filling and press slightly. 

Cook for about 2-3 minutes and then flip the tortilla over to the other side.  Cook until the tortilla is golden brown or until the cheese is melted.  Repeat with the remaining ingredients. 

   

This was SO good!!  We paired our dinner with Beer Margaritas and we were good to go!!! Hope you enjoy as much as we did!!!!