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Ingredients

• 3 tablespoons olive oil
• 1/2 red bell pepper, cut into thin strips
• 1/2 large onion, thinly sliced
• 1/2 cup frozen corn
• 1 1/2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese (2 oz)
• 1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
• 2 tablespoons chopped cilantro
• 6 (8-inch) Old El Paso® flour tortillas
• 6 tablespoons Old El Paso® Salsa

Description

Old El Paso® Salsa And Tortillas Provide A Simple Addition To Homemade Chicken Quesadilla That's Ready In 35 Minutes. Perfect If You Love Mexican Cuisine.

Betty Crocker