Ingredients
4 10-inch flour tortillas
2 cups shredded pepper jack cheese
8 ounces grilled chicken strips, chopped
1 can (15 oz.) Libby's Mixed Vegetables, drained
salsa and sour cream (for serving)
4 10-inch flour tortillas
2 cups shredded pepper jack cheese
8 ounces grilled chicken strips, chopped
1 can (15 oz.) Libby's Mixed Vegetables, drained
salsa and sour cream (for serving)
Instructions
1. Place one tortilla on flat surface. Spread 1/4 cup cheese on half, top with 2 ounces chicken and 1/4 cup mixed vegetables. Spread additional 1/4 cup cheese on top and fold over half. Repeat with remaining ingredients forming 4 quesadillas.
2. Spray flat griddle pan with non-stick cooking oil and heat over medium. Add 2 quesadillas and cook 3-4 minutes on each side until browned and cheese has melted. Remove and repeat with remaining 2 quesadillas. Slice each quesadilla into 4 pieces. Serve with salsa and sour cream, if desired.
1. Place one tortilla on flat surface. Spread 1/4 cup cheese on half, top with 2 ounces chicken and 1/4 cup mixed vegetables. Spread additional 1/4 cup cheese on top and fold over half. Repeat with remaining ingredients forming 4 quesadillas.
2. Spray flat griddle pan with non-stick cooking oil and heat over medium. Add 2 quesadillas and cook 3-4 minutes on each side until browned and cheese has melted. Remove and repeat with remaining 2 quesadillas. Slice each quesadilla into 4 pieces. Serve with salsa and sour cream, if desired.
