Easy Open-Faced Enchilada Quesadilla Recipe
In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!
Ingredients
- 6 regular sized whole grain soft tortillas
- 2 tbsp 30 ml butter, melted
- 1/2 cup 125 ml Enchilada sauce
- 1/2 cup 125 ml cooked chicken, diced
- 1/2 cup 125 ml red onion, thinly sliced
- 1 cup 250 ml diced bell pepper
- 1/2 cup 125 ml baby tomatoes, quartered
- 1 cup 250 ml shredded Monterey Jack or Cheddar cheese
- Garnishes: chopped cilantro sour cream, salsa
Instructions
- Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
- Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
- In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
- While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
- Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!
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