Serving
4
Prep Time
5
Total Time
20
Notes
If you prefer, you can use Monterey Jack cheese instead of the Mexican blend and chopped tomato instead of the bell pepper.
Ingredients
2 Old El Paso™ flour tortillas (8 inch) from 11.5-oz package
1 1/2 cups (from 32-oz tub) refrigerated original barbecue sauce with shredded chicken
2/3 cup chopped red bell pepper
2 cups shredded Mexican cheese blend (8 oz)
Old El Paso™ salsa (any variety)
Directions
1 Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese. Place on ungreased cookie sheet.
2 Bake about 15 minutes or until cheese is bubbly. Cut each tortilla into 4 wedges. Serve with salsa.
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