Chicken Verde Quesadillas Recipe

4.5 9 9
Chicken Verde Quesadillas Recipe
Chicken Verde Quesadillas Recipe photo by Taste of Home
Publisher Photo

Chicken Verde Quesadillas Recipe

Read Reviews
4.5 9 9
Publisher Photo
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, halved and thinly sliced
  • 1-1/2 cups (about 7-1/2 ounces) frozen corn
  • 1 small zucchini, chopped
  • 1 poblano pepper, thinly sliced
  • 2 cups frozen grilled chicken breast strips, thawed and chopped
  • 3/4 cup green enchilada sauce
  • 1/4 cup minced fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 flour tortillas (10 inches)
  • 4 cups shredded Monterey Jack cheese
  • Pico de gallo, optional
  • Sour cream, optional

Directions

Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir 8-10 minutes or until tender. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
Brush remaining oil over one side of each tortilla. Place half of the tortillas on two baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream. Yield: 4 servings.
Originally published as Chicken Verde Quesadillas in Simple & Delicious February/March 2015

Nutritional Facts

1 quesadilla (calculated without pico de gallo and sour cream): 1083 calories, 55g fat (27g saturated fat), 132mg cholesterol, 2449mg sodium, 94g carbohydrate (13g sugars, 8g fiber), 56g protein.

  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, halved and thinly sliced
  • 1-1/2 cups (about 7-1/2 ounces) frozen corn
  • 1 small zucchini, chopped
  • 1 poblano pepper, thinly sliced
  • 2 cups frozen grilled chicken breast strips, thawed and chopped
  • 3/4 cup green enchilada sauce
  • 1/4 cup minced fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 flour tortillas (10 inches)
  • 4 cups shredded Monterey Jack cheese
  • Pico de gallo, optional
  • Sour cream, optional
  1. Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir 8-10 minutes or until tender. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
  2. Brush remaining oil over one side of each tortilla. Place half of the tortillas on two baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream. Yield: 4 servings.
Originally published as Chicken Verde Quesadillas in Simple & Delicious February/March 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Verde Quesadillas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Debra Torres User ID: 4566970 267750
Reviewed Jun. 8, 2017

"This is a keeper for our family. A great new spin on quesadillas and healthy, too! Love the idea of baking them in the oven. Saves so much time. I used shredded rotisserie chicken. Yum!"

MY REVIEW
Kasha User ID: 179140 267384
Reviewed May. 27, 2017

"Left out the zucchini and the cilantro and used home made sauce. Good taste but the bottom shell was a little soggy, the top nice and crispy. Will try frying next time"

MY REVIEW
lettuceleaf User ID: 6561007 265797
Reviewed May. 9, 2017

"Great flavor! This will be a regular!"

MY REVIEW
Angel182009 User ID: 6228642 265602
Reviewed May. 6, 2017

"These were full of flavor and I loved how they were packed with vegetables!"

MY REVIEW
annrms User ID: 2649709 264510
Reviewed Apr. 10, 2017

"This is a delicious and different recipe! I poached my own chicken because I had it to use. I didn't use all of the veggies in the quesadillas; there were a lot. The veggies I used in the quesadillas provided a nice “crunch” of flavor. The remaining veggies I mixed into the pico. Very tasty side with sour cream. Will definitely make these again."

MY REVIEW
ms11145 User ID: 1604521 264178
Reviewed Apr. 1, 2017

"What a great recipe. We had a lot of the filling left over so that is going to be the base for a soup that I will make soon. I did spice it up."

MY REVIEW
meliss.beyer User ID: 7101887 247916
Reviewed May. 6, 2016

"These were pretty good, and something different to make. But after eating them, I'm not sure if I am a huge fan of the green sauce. I liked that they had zucchini and corn in them. I do not like cilantro, so I omitted that. I think I would make them again but using the traditional sauce."

MY REVIEW
meaganteal User ID: 814898 228119
Reviewed Jun. 17, 2015

"This was delicious! The only thing I changed was a used leftover rotiserre chicken so it wouldn't go to waste. The only thing I would change is to spice it up a little if you like spicy foods. Next time I will use some cayenne pepper and maybe a little jalapeno."

MY REVIEW
kblackbird User ID: 1427193 220283
Reviewed Feb. 11, 2015

"I left out the chicken and added black beans instead. Yummy!"

Loading Image