Baked Chicken Quesadillas
Spanish Rice and Avocado-Tomato Salad
Ingredients
- ½ red bell pepper, sliced
- ½ red onion, sliced
- 2 Tbsp olive oil, divided
- 1½ cups shredded rotisserie chicken
- 3 soft taco-size flour tortillas
- 1 cup baby spinach
- ½ (8-oz) pkg shredded Mexican-blend cheese
- 1 Tbsp chopped fresh cilantro
- ½ (8-oz) carton sour cream
- ½ (16-oz) carton fresh salsa
Instructions
- Preheat oven to 400°F. Sauté bell pepper and onion in 1 Tbsp hot oil in a 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.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable Spanish rice
Side Dish Instructions
- Heat rice according to package directions.
30 Minute Meals Meal Plan
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