These whip up in a hurry and are loaded with flavor!
Grilled Chicken Quesadillas
1 Diced Onion
1 Diced Red Bell Pepper
1 Diced Green Bell Pepper
1 Large Package of Button Mushrooms Sliced
Shredded Colby Jack Cheese
In a skillet sauté peppers and onions for 8 minutes until tender.
Add grilled chicken diced into ½ inch cubes.
On a hot griddle place two flour tortillas. Cover both tortillas with shredded cheese. Take spinach and cut into thin, matchstick strips.
Place spinach on one tortilla and place the chicken mixture on the other. Combine the two tortillas together, place on a cutting board, cut into 6 slices.
Serve with Pico de Gallo and sour cream and enjoy!
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