Start with a rotisserie bird from the market and this dinner comes together in a snap!
Tex-Mex meets Italian in these soft tacos filled with herbed chicken, peppers, and plenty of provolone
Ingredients:
1 Tbs Olive Oil
1 Large onion, thinly sliced
1 Bell pepper, red or green (or half of each) cut into 1/4" slices
1/2 tsp. dried Italian seasoning
2 cups chopped cooked chicken
1/4 cup of Caesar vinaigrette salad dressing
4 soft taco-size (8-9") tortillas
1 cup shredded sharp provolone cheese, 4 oz
Tomato pasta sauce (optional)
In 12" non stick skillet heat oil over medium heat. Add onions; cook, stirring occasionally, until softened (about 5 mins). Add sliced peppers and Italian seasoning; cover. Over medium-low hear, cook, stirring occasionally, until peppers are just tender (about 5 mins). Remove from heat; stir in chicken and dressing.
Arrange tortillas on work surface. Dividing evenly, spread chicken mixture over half of each tortilla; sprinkle cheese over chicken. Fold remaining halves of tortillas over filling. Coat grill pan or clean nonstick skillet with cooking spray; heat over medium heat. Add quesadillas, in batches if necessary. Cover; cook, flipping once, until crisp and cheese is melted, 3 min per side. If desired, serve with pasta sauce.
Enjoy!