Chicken Quesadillas Recipe
- 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
- 1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
- 2. 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.
- 3. 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.
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.
Reviews for Chicken Quesadillas
"This recipe is perfect for using left over chicken. It' something a little different for those nights you don't know what to fix. I like the crunchy outside. It's especially good with the sour cream."
"My family LOVES this recipe! I have made it a bunch of times. My only suggestion to save time would be to simply spread a thin layer of softened butter with a knife on the tortillas -same result with less mess."
"This is a family favorite and one of our go-to meals on a busy weeknight. We add a lot more salsa to our chicken mixture to add more flavor. Great recipe!"
"I tried this recipe and we liked it. The crispy tortillas really added alot"
"I made this yesterday and it is wonderful. I did use one of the reviews and added 3oz. of cream cheese .... it is a GREAT recipe and am making it again tonight."
"I liked how this recipe uses simple ingredients that are staples I have on hand anytime. A great way to throw together a quick meal!"
"Great use of cut-up rotisserie chicken. Used medium salsa and cheddar-jack cheese. Loved how I could make 6 at once in the oven. My husband ate 4 of them!"
"These were very good. I added a little lime juice to the chicken mixture before adding it to the tortilla. I also cooked them in a skillet. The whole family loved them!"
"Very easy, and yummy!"
"Very good and easy to make... will definitely be making again."
"Love this recipe! It's very simple and delicious! Thanks for sharing it."
"I have made these and they are quite good. I too, have just grilled them in the pan instead of the oven, since making in summer and didn't want to heat up the oven. I am curious, though, Misshembree, how much cream cheese did you add? I would like to change them up a bit, and this sounds perfect!"
"Good recipe. I made them in a skillet and they came out great!"
"Easy to prepare and a family pleaser! I had quite a bit of butter left over. Will only melt half that much next time (2 T). I also had enough filling for 7 tortillas. Could have probably stretched it to 8. Thanks for sharing this great recipe!"
"I added cream cheese to the first six ingredients. I cooked mine a little different, but used this recipe as my basic building block! They were a hit....even with my picky eaters (kids 4 & 8)! We also cooked some refried beans to go along with it! I had cooked a whole chicken in the crockpot the evening before, and used the leftover chicken to make these quesadillas. Easy, quick, tasty meal! I highly suggest adding the cream cheese though! Keeps them from getting dry and makes them extra creamy! Yum!"
"This recipe is great fast and delicious for everyone in our household!!!! Thank you"
"I cooked my chicken in chili lime sauce and baked the quesadilla in my quesadilla cooker but otherwise mad as written. Really good."
"My family and I enjoyed this meal! The thing I did different was I did not use oregano and I boiled the chicken with one cube of bouillon."
"My husband loves quesadillas and this one is now his favorite one to make. After making the chicken mixture he just uses the skillet on top of the stove to lay the tortilla flat, then adds the cheese and mixture topped off with another tortilla. Flip it once and it is perfect."
"Brushed ours with Canola oil and sprayed pan with Pam's Olive Oil with temp at 375 and YUMMY! All kids at it up. Also the kids loved the suggestion of the ranch dip. THIS IS KEEPER!!"
"Family loved these!"
"I grilledl them instead of putting them in the oven. My family loved them."
"I was really looking forward to making this recipe. I was however a little disappointed. The tortillas came out nice and crispy but the chicken mixture was very dry and not very flavorful. I don't know, I might try it again and use different things. I know someone used chicken broth in the mix which might help the dryness and add some more spice to kick it up a notch."
"I made this tonight and I loved them, the only thing that I did different was I made them in a skillet instead of the oven"
"Wow--was e-mailed this recipe today and made it!! It is very tasty and easy to make!!"
"This was very good and easy. I think next time I will grill them, I like to have the grill marks. However, the oven did make them nice and crispy."
"So good and so easy! I used my own homeade salsa and onion powder in place of the green onions because my wife's not a green onion fan. She don't eat mexican food very much, but she loves this and requests it often."
"Best chicken quesadillas ever!"
"This was fantastic! I love the crispiness of the quesadilla! Looks like it came from a restaurant!"
"pretty tasty & fast"
"I would have given this 5 stars but adding salt to this recipe is just wrong! The cheese, butter & salt have ample amounts of sodium in their ingredients!"
"I have made these a few times for lunch. Mine came out perfect every time. I did not need 1/4c of butter to brush on my tortillas, I used closer to 2T and still had some left in the bowl. I would recommend starting out with 2T and melting more if you need it for some reason. I made a dipping sauce for mine with a mixture of ranch dressing and salsa mixed together. Yummy!"
"I made this once and my 15 year old daughter made it. We left out the oregano as that seems like an Italian seasoning. Ours didn't burn and they were delicious and easy."
"wow!!! these were so good! and easy!"
"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!"
"Family Favorite and so easy and quick to make!"
"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."
"I added corn and heated in the micro for 1 1/2 minutes. very good"
"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!"
"These were so delicious!"
"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"
"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!"
"Very nice flavours. I added a red pepper and cooked at 375."
"This is really good! To cook the chicken breast, I like to first sprinkle it with salt, cumin, and oregano and then grill it."
"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!"
"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!"
"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."
"This recipe is a staple in my house. I have omitted the butter and just use Pam spray. Low-fat cheese helps too. Thinly sliced steak is great too!"
"The quesadillas were crisp and almost burned after 7 minutes. Next time I will cook at a lower temperature. Good tip about adding chicken broth to the chicken mixture while heating."
"My family loved this recipe. Once the chicken was cooked, it made up quickly. I made one small addition. I added a small amount of chicken broth to the chicken mixture while I was heating it to keep it from sticking to the pan or burning it. This is a keeper!"
"No frying pan hassle of one tortilla at a time! This recipe gets all of the them done at the same time! Everyone in the family enjoyed them. What a pleasure to have a recipe where all of the family or guests can eat at the same time instead of waiting for the tortillas to get done in a frying pan!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.