Chicken & Basil Quesadillas

10 ingredients
9 steps

Ingredients

  • 4 tablespoons I Can't Believe It's Not Butter Spread, spread
  • 1 lb shredded cooked chicken (about 2-1/2 cups)
  • 1 (7 1/4 ounce) jar roasted red peppers, rinsed, drained and chopped
  • 1 cup shredded mozzarella cheese (about 4 oz.) or 1 cup monterey jack cheese (about 4 oz.)
  • 14 cup thinly sliced onion
  • 14 cup thinly sliced basil leaves
  • 2 tablespoons grated parmesan cheese
  • 12 teaspoon salt
  • 18 teaspoon ground black pepper
  • 1 (14 ounce) package burrito-size flour tortillas (8)

Directions

  1. 1
    Preheat oven to 425.
  2. 2
    In large bowl, combine 2 tablespoons melted I Can't Believe It's Not Butter!
  3. 3
    Spread and remaining ingredients except tortillas; set aside.
  4. 4
    Evenly brush one side of 4 tortillas with 1 tablespoon Spread.
  5. 5
    On baking sheet, arrange tortillas brushed side down.
  6. 6
    Evenly spoon filling over 4 tortillas, then top with remaining tortillas.
  7. 7
    Brush tops with remaining 1 tablespoon Spread.
  8. 8
    Bake 8 minutes or until tortillas are slightly golden and cheese is melted.
  9. 9
    To serve, cut each quesadilla into 6 triangles.

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