Open-faced Enchilada Quesadillas
In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!
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Cooking tools:
- Oven
- Baking sheet
- Fork
- Pastry brush
- Skillet
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 6 regular sized whole grain soft tortillas
- 2 tbsp (30 ml) butter, melted
- 1/2 cup (125 ml) Enchilada sauce
- 1/2 cup (125 ml) cooked chicken, diced
- 1/2 cup (125 ml) red onion, thinly sliced
- 1 cup (250 ml) diced bell pepper
- 1/2 cup (125 ml) baby tomatoes, quartered
- 1 cup (250 ml) shredded Monterey Jack or Cheddar cheese
- Garnishes: chopped cilantro, sour cream, salsa
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