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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
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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.
Reviewed on May. 16, 2011 by LauraManning
This is really good! To cook the chicken breast, I like to first sprinkle it with salt, cumin, and oregano and then grill it.
Reviewed on Apr. 29, 2011 by toddandfawn
I cooked mine at 475 degrees, but took them out after about 6 min.
We will be making this again! I used ground beef instead of chicken, and it came out wonderful!
Reviewed on Apr. 14, 2011 by Jewels013
Wow, the oven temperature for these is way off! The first time I made these at 475 my kitchen & dining room were filled with smoke and the smoke alarm was going off every 3 seconds. It was crazy and we spent 10-15 minutes trying to get it to stop beeping. However, the second time (since they tasted GREAT), I made them at 375 degrees and what a change!!! They were perfect. My husband and I absolutely love these, they taste fantastic!
Reviewed on Apr. 04, 2011 by senzascusa
I would make it again, however with a lot of changes, so it would hardly be the same recipe. As another reviewer said, the tortillas burned--and I had actually read their review and thus baked at 400 rather than 475 and did only 8 minutes rather than 10, but they still got VERY brown and nearly burned, so I had to 'chip' the edges off!The taste was just okay, nothing special. I did cut out the butter and used cooking spray and cut the cheese down to 1/4 cup per wrap rather than 1/3.
I would make it again, however with a lot of changes, so it would hardly be the same recipe. As another reviewer said, the tortillas burned--and I had actually read their review and thus baked at 400 rather than 475 and did only 8 minutes rather than 10, but they still got VERY brown and nearly burned, so I had to 'chip' the edges off!
The taste was just okay, nothing special. I did cut out the butter and used cooking spray and cut the cheese down to 1/4 cup per wrap rather than 1/3.
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