Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken into strips.
Dice peppers into medium size pieces, about ½-inch (1.25 cm). Slice mushrooms, dice onion and mince garlic.
Heat olive oil in large skillet over medium heat. Stir in prepared vegetables. Cook and stir until vegetables are heated through, about 8 to 10 minutes.
Add chicken strips, salsa, black beans or black olives. Stir to mix.
Preheat oven to 350°F (175°C).
Place tortillas on baking sheet. Sprinkle with grated cheese.
Put ¼ of chicken and vegetable mixture on half of the tortilla. Fold the tortilla in half and sprinkle with remaining cheese. Garnish with banana peppers if desired.
Bake quesadillas in preheated oven until the cheese has melted. About 12 minutes.
Serve with side dishes of salsa and sour cream.
|Per 475 g serving||Amount|
|Saturated Fat||13 g|
|Per 475 g serving||% Daily Value|