Grilled chicken, fire-roasted red and yellow peppers, and jalapeños are mixed with shredded Monterey Jack cheese and Upstate Farms® Greek Nonfat Plain Yogurt for a quesadilla.
Ingredients
- 1 1/4 cups Upstate Farms® Greek Nonfat Plain Yogurt
- 2 cups grilled chicken, sliced thin
- 1 cup red bell peppers, julienned
- 1 cup yellow bell peppers, julienned
- 2 tbsp. chopped jalapeños, seeded
- 2 tbsp. olive oil
- 10 large flour tortillas
- 2 1/2 cups shredded Monterey Jack cheese
- 2 cups salsa, optional, for dipping
- Salt and pepper, to taste
Details
- Servings: 10
Directions
- In a large sautée pan, roast the peppers and jalapeños in olive oil. Season with salt and pepper.
- Mix the cooked peppers and jalapeños with the chicken.
- Spread Upstate Farms® Greek Nonfat Plain Yogurt along the interior half of each tortilla, top with the chicken mixture, and cheese.
- Brown quesadilla on both sides in a large nonstick pan, cut into wedges and serve.
