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Chicken Quesadillas

 Chicken Quesadillas
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
6 ServingsPrep/Total Time: 30 min.


  • 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 (8 ounces) shredded Monterey Jack cheese
  • Sour cream and guacamole


  • In a large skillet, combine the first six ingredients. Cook,
  • uncovered, over medium heat for 10 minutes or until heated through,
  • stirring occasionally.
  • Brush one 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.
  • Fold plain side of tortilla over cheese. Bake at 375° for 9-11
  • minutes or until crisp and golden brown. Cut into wedges; serve with
  • sour cream and guacamole. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 477 calories, 26 g fat (13 g saturated fat), 106 mg cholesterol, 901 mg sodium,

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Chicken Quesadillas (continued)

Nutritional Facts: 27 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.