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Chicken Quesadillas

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado
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Ingredients

  • 2-1/2 cups shredded cooked chicken
  • 2/3 cup salsa
  • 1/3 cup sliced green onions
  • 3/4 to 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 6 flour tortillas (8 inches)
  • 1/4 cup butter, melted
  • 2 cups shredded Monterey Jack cheese
  • Sour cream and guacamole

Directions

  1. In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
  2. Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
  3. Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Test Kitchen Tips
  • A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
  • Boneless skinless chicken thighs work well in the slow cooker. The meat shreds easily, yet stays moist due its slightly higher fat content.
  • Check out more Mexican chicken recipes.
  • Nutrition Facts

    1 each: 477 calories, 26g fat (13g saturated fat), 106mg cholesterol, 901mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 31g protein.