Ingredients
2
tablespoons lime juice
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3
boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
6
teaspoons vegetable oil
2
medium bell peppers, chopped (about 2 cups)
1
medium red onion, chopped (about 1/2 cup)
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
2
cups shredded pepper Jack cheese (8 oz)
1
cup Old El Paso™ Thick ’n Chunky salsa
1/2
cup sour cream
1
medium avocado, pitted, peeled, sliced
Preparation
In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.
