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Chicken Quesadillas

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 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.

Nutrition Facts

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

Reviews

Average Rating:
  • pajamaangel
    Oct 30, 2018
    Quick, easy and delicious. I used the leftover chicken in the Herbed Potato Soup recipe and it was amazing!
  • Elise
    Jun 9, 2018

    This recipe is amazing just as it is! Blew my husband away. And he is not quick to say something is amazingly delicious unless he really thinks so. Perfect flavor and the baked aspect is what really puts this over the edge into the delicious category. Making it again tonight. Will be using this recipe for years to come. Thank you!

  • Carla
    May 8, 2018

    Delicious And easy to make. kids loved them and adults loved them!

  • Judy
    Mar 13, 2018

    This recipe was quick and easy! I made it as stated and melted a little more cheese on top along with sour cream, salsa and avocado. My husband loved them and said the recipe was a keeper!!

  • Jackson
    Mar 8, 2018

    Good

  • judontmesswithme
    Nov 14, 2017

    Nice simple quesadilla recipe, easy to play with if you want to change it up.

  • Thelma
    Apr 10, 2017

    I used the Mexican 4 cheese shredded cheese blend instead. I also needed to add a little more salsa, 1 ounce water, and 2 tablespoons of extra virgin olive oil, because the mixture was so dry.

    5 stars for this one. They came out beautiful, and very tasty.

    This will be a regular for me. I think I'll make up a big pan of the chicken mixture, and freeze portions.

    Then this will be a super quick and easy meal.

  • Flo
    Jan 16, 2017

    made this for my 3 adult men and they loved this it was a hit and easy to make

  • redgirl4634
    Jan 6, 2017

    This was pretty tasty! My husband and 4 year old gobbled it up without a fuss. I didn't add extra salsa, it wasn't necessary because I didn't want soggy quesadillas but I did add some cumin. Instead of making six halfed quesadillas I did three whole ones and just cut them in slices afterwards, much easier and less mess! Next time I might experiment with green salsa.

  • bonniej
    Sep 15, 2016

    Very good recipe. I added 1 small can of green chiles (undrained) to the chicken thighs because they seemed a little dry. I spread a layer of refried beans on half of each tortilla before adding the chicken mixture. It tasted a bit bland, so next time I might add some jalapenos. Spreading a very thin smear of butter on the outside of each tortilla seemed easier than brushing on melted butter. This will become a regular dinner recipe for us. Most of this can be prepared in advance, so it makes for a very quick dinner.

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