Chicken & Veggie Quesadillas Grande

Time & Servings
4 servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
  • 1 1/2 Tbsp. (22 mL) Becel® Oil, divided
  • 1 small red bell pepper, chopped
    Peppers Long Sweet 907G
    $9.14 • Ea
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  • 1 cup fresh or frozen corn
    Kellogg's Frosted Flakes Corn Cereal (2PK) 1.41KG
    $10.97 • Ea
  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 1 cup black beans, rinsed and drained
    Sprague Foods Black Beans Organic (8PK) 398ML
    $10.36 • Ea
  • 1 cup shredded cooked chicken breast
    Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G
    $18.29 • Ea
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  • 4 burrito-size low-fat flour tortillas
    Sunblest Almond Flour Gluten Free 1.36KG
    $23.17 • Ea
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  • 1/2 cup shredded cheddar cheese
    Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG
    $20.73 • Ea
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  • Heat 1/2 tablespoon (7 mL) Oil in large nonstick skillet over medium-high heat and cook red pepper and corn stirring occasionally, until slightly softened, about 4 minutes.
  • Add Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish to same skillet and cook according to package directions, adding black beans. Stir in chicken.
  • Sprinkle half of each tortilla evenly with cheese, then rice mixture. Fold tortilla over filling and press gently.
  • Heat 1/2 tablespoon (7 mL) oil In same skillet, over medium-high heat and cook 2 quesadillas, turning once, until lightly golden and cheese has melted, about 2 minutes on each side. Repeat with remaining oil and quesadillas. Serve, if desired, with salsa and sour cream.
  • See nutrition information for sodium content.
  • Tip: Great use for leftover chicken!