Chicken & Veggie Quesadillas Grande

Temps & Portions
4 servings
30 minutes temps de préparation =
15 minutes préparation +
15 minutes cuisson
  • 1 1/2 Tbsp. (22 mL) Becel® Oil, divided
    Becel Margarine With Olive Oil 454G
    $4.31 • Chq
  • 1 small red bell pepper, chopped
    Pepper Bell Green 1EA
    $1.16 • Chq
  • 1 cup fresh or frozen corn
    Pogo Corn Dogs (4PK) 300G
    $4.85 • Chq
  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 1 cup black beans, rinsed and drained
    Eden Organic Black Soybeans No Salt 398ML
    $3.55 • Chq
  • 1 cup shredded cooked chicken breast
    Janes Carved Chicken Breasts Oven Roasted Cooked 550G
    $14.57 • Chq
  • 4 burrito-size low-fat flour tortillas
    Robin Hood Bread Flour White Homestyle 2.5KG
    $6.69 • Chq
  • 1/2 cup shredded cheddar cheese
    Kerrygold Cheese Cheddar Irish Reserve 200G
    $8.63 • Chq
  • 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!