Baked Chicken Quesadillas
Ingredients
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 Tbsp olive oil, divided
- 3 cups shredded rotisserie chicken
- 6 soft taco-size flour tortillas
- 2 cups baby spinach
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 3 Tbsp chopped fresh cilantro
- 1 (16-oz) carton fresh salsa
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 400°F. Sauté bell pepper and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 4 minutes or until lightly browned.
- Brush one side of tortillas with 1 Tbsp oil, and place, oiled sides down, on a large rimmed baking sheet.
- Divide sautéed vegetables and chicken among tortillas, placing ingredients on one half of each tortilla. Top with spinach, cheese, and cilantro. Fold tortillas in half.
- Bake 6 minutes, and flip. Bake 6 to 7 minutes longer or until tortillas are browned and cheese is melted. Cut into wedges. Serve with salsa and sour cream.
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