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This 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
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 477 calories, 26 g fat (13 g saturated fat), 106 mg cholesterol, 901 mg sodium, 27 g carbohydrate, 1 g fiber, 31 g protein.
Originally published as Chicken Quesadillas in Taste of Home August/September 1999, p9
Keep Guacamole FreshI like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota
I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 15, 2013 by SunnyD312
This is one of the few dishes that everyone in my family will eat. As another poster commented, I use whole wheat tortillas and low fat cheese & sour cream. I serve it with a black bean & corn salad. A couple of posters mentioned that their tortillas burned quickly in the oven. I had the same issue, but I was using oil (canola or olive -- can't remember which). When I switched to butter like the recipe calls for, they came out perfectly. I hope this helps someone!
Reviewed on Aug. 20, 2012 by lysiane
Family Favorite and so easy and quick to make!
Reviewed on Aug. 14, 2012 by jennifer.reynolds921
These were absolutely amazing. I used rotisserie chicken for the shredded chicken and it had a fantastic rich flavor. The tortillas were crisp and light.
Reviewed on Jun. 19, 2012 by Julie Hamill
I added corn and heated in the micro for 1 1/2 minutes. very good
Reviewed on Jun. 02, 2012 by iteach5
These were so good. I didn't have salsa (if you can believe that!), so I substituted taco sauce. Used 4-cheese Mexican blend. Will add a touch of taco seasoning next time. Didn't have time to bake, so I cooked in the frying pan with Pam spray. Quick and easy!
Reviewed on Jan. 05, 2012 by carnsk
These were so delicious!
Reviewed on Aug. 23, 2011 by E Hume
Absolutely wonderful! We eat these often. As a vegetarian, I make them with chick'n strips from Morningstar.Glad to see the temperature error fixed.
Absolutely wonderful! We eat these often. As a vegetarian, I make them with chick'n strips from Morningstar.
Glad to see the temperature error fixed.
Reviewed on Jul. 19, 2011 by KScales
We have reviewed this recipe again and the oven temp should be 375. We apologize for the error and it will be corrected here soon.Taste of Home Test Kitchen
We have reviewed this recipe again and the oven temp should be 375. We apologize for the error and it will be corrected here soon.
Taste of Home Test Kitchen
Reviewed on Jul. 07, 2011 by casum
My family loves these! I already made them twice this week at their request! I did modify a little bit to make it healthier. I used whole wheat tortillas, low fat montery jack cheese and low fat sour cream. I think next time I might try to subsitute the butter for canola oil. YUMMY!
Reviewed on Jun. 19, 2011 by cboniface
Very nice flavours. I added a red pepper and cooked at 375.
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