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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
    Becel Margarine With Olive Oil 907G
    $6.67 • Ea
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  • 1 small red bell pepper, chopped
    Peppers Sweet Mini 454G
    $6.06 • Ea
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  • 1 cup fresh or frozen corn
    Pogo Original Corn Dog Cooked Battered (20PK) 75G
    $15.70 • Ea
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  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cooked chicken breast
    Marcangelo Foods Marcangelo Souvlaki Chicken Breast Kabobs (8PK) 480G
    $12.20 • Ea
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  • 4 burrito-size low-fat flour tortillas
    Great Value Graham Cracker Pie Crust Ready To Eat 170G
    $2.05 • Ea
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  • 1/2 cup shredded cheddar cheese
    Great Value Old Cheddar Cheese 450G
    $7.04 • 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!