Pop quiz: name a simple yet delicious dish that’s better than a quesadilla…. we’ll wait! This easy-to-make version is packed with pepper jack cheese, chicken and mixed vegetables for a delicious summer spin on the classic.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 4 10-inch flour tortillas
• 2 cups shredded pepper jack cheese
• 8 ounces grilled chicken strips, chopped
• 1 can (15 oz.) Libby’s Mixed Vegetables, drained
• Salsa and sour cream (for serving)

Instructions:

1. Place one tortilla on flat surface. Spread 1/4 cup cheese on half, top with 2 ounces chicken and 1/4 cup mixed vegetables. Spread additional 1/4 cup cheese on top and fold over half. Repeat with remaining ingredients forming 4 quesadillas.
2. Spray flat griddle pan with non-stick cooking oil and heat over medium. Add 2 quesadillas and cook 3-4 minutes on each side until browned and cheese has melted. Remove and repeat with remaining 2 quesadillas. Slice each quesadilla into 4 pieces. Serve with salsa and sour cream, if desired.