Veggie & Chicken Quesadillas
Recipe by Haylie Duff
1 can (15 oz.) Libby's Mixed Vegetables, drained
1/3 cup diced bell pepper
1 cup diced, cooked chicken
1 cup shredded Monterey Jack cheese
4 burrito-size flour tortillas
sour cream & salsa (for serving)
1. In bowl, mix together vegetables, bell pepper, chicken, and cheese.
2. Warm flat pan or griddle on medium. Spray with non-stick cooking oil. Lay 1 tortilla flat, add 1/4 mixture to half of circle. Fold over and cook 3 minutes on each side until golden brown and cheese has melted. Repeat with remaining tortillas.
3. Serve with sour cream and salsa, if desired.