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Chicken Verde Quesadillas

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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 until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
  • Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 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.
Nutrition 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.
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Reviews

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Average Rating:
  • avelina2007
    Jun 18, 2019

    These are delicious.

  • Cook_aholic
    Sep 16, 2017

    What a great and different idea. We loved the recipe. I diced up a yellow squash too. We had black beans instead of chicken too. Shows how versatile this recipe is and I LOVE versatile recipes.

  • Debra Torres
    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!

  • Kasha
    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

  • lettuceleaf
    May 9, 2017

    Great flavor! This will be a regular!

  • Angel182009
    May 6, 2017

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

  • annrms
    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.

  • ms11145
    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.

  • meliss.beyer
    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.

  • meaganteal
    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.