Mexican

sauted chicken and vegetable quesidillas is for Dinner.

sauted chicken and vegetable quesidillas takes 10 minutes to prepare.

sauted chicken and vegetable quesidillas takes 30 minutes to cook.

sauted chicken and vegetable quesidillas makes 4 servings.

The ingredients for sauted chicken and vegetable quesidillas are:

Chicken Breast, no skin, 10 ounces (remove)
Sweet peppers (bell), 1 cup, sliced (remove)
Onions, raw, .5 cup, sliced (remove)
Mushrooms, fresh, .5 cup, pieces or slices (remove)
Cilantro, raw, 2 tbsp (remove)
*Kraft Shredded 2% Mexican Four Cheese blend, 1 cup (remove)
Corn Tortillas, 8 tortilla, medium (approx 6" dia) (remove)
*Goya Black Beans, 0.5 cup (remove)
*Old El Paso Taco Seasoning Mix (40% Less Sodium), 9 tsp (remove)
Spinach, fresh, 1 cup (remove)

Here is how you make sauted chicken and vegetable quesidillas:

Saute sliced chicken in skillet until no longer pink. Add peppers, onions and mushrooms, saute 2-3 minutes. Add taco seasonings. Simmer.Spray a second skillet with cooking spray. Over medium high heat, lay one tortilla in pan, top with cheese, chicken mixture, cilanto, spinach, black beans, spinach, more cheese, and a second tortilla. Flip and toast on the other side. ** Tip** flipping can be challenging. Use a large spatula and place on paper plate. Top with another paper plate, flip. Place back on spatula and place it back in skillet. This works for me so I don't loose all my ingedients into the pan!Number of Servings: 4Recipe submitted by SparkPeople user GRIF01.

The nutritional information for sauted chicken and vegetable quesidillas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 326.0

• Total Fat: 7.6 g
• Cholesterol: 56.1 mg
• Sodium: 802.9 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 5.7 g
• Protein: 28.9 g

sauted chicken and vegetable quesidillas is Mexican cuisine.