Make Your Own!Total Time: 10 Minutes1. Add 1-2 tbsp of cooking oil to a sauté pan. Sauté peppers and onions on high heat for two to three minutes. Season with salt and pepper and set aside. 2. Remove the chicken from the pouch, discard liquid and slice into thin strips. - Pro tip: heating the chicken ahead of time will cut down the cook time and get you oozing, melty cheese in a hurry. Follow package heating instructions, for best results. 4. Assemble the quesadillas: Place shredded cheese on one tortilla, followed by sliced chicken, sautéed mixture, more cheese and top with a second tortilla. 5. Cook quesadilla in an oiled sauté pan on medium heat until both sides are golden brown, crunchy and the filling is heated through. 6. Slice and serve with your favorite salsa and sour cream. *Peppers not in stock
