Created by: HeatherFeather
Created on January 12, 2012
Categories: Lunch, Main Dish, Poultry, Chicken, Appetizers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Cinco de Mayo, Game/Sports Day, Weeknight Meals, Stove Top, Cooked Chicken or Beef, Cooked Chicken (more)
"Just a simple version I make at home, not trying to be authentic here. Any variety of soft tortillas can be used, and you can also use any flavor you prefer for the seasoning. Measurements are all approximate. I shredded up two leftover chicken breasts from a rotisserie chicken. The Sazon Goya comes in a box, with several packets inside. I used most of one tiny packet of seasoning, tropical flavor."
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Prep Time: 15mPT15M
Cook Time: 15mPT15M
Very tasty thanks! I didn't have an avocado in so made them without but basically made them as written. we enjoyed them and will make them again. thanks for posting..
- 8 flour tortillas
- 1 to 2 cups cooked chicken meat (leftover rotisserie chicken, skin removed, shredded)
- 1 red bell pepper, seeded, julienned
- 1 small to medium onion (I used a Vidalia sweet onion), cut into thin slivers
- 1 to 2 teaspoons Sazon Goya seasoning blend (any flavor, one small packet), to taste
- 2 teaspoons oil (to grease the pan, or as needed)
- 1 1/2 cups shreddd Mexican cheese blend, or to taste
- 1/2 avocado, peeled, sliced thinly (to taste, optional)
- 4 teaspoons sour cream (or Taco Bell Creamy Jalapeno Sauce, to taste, optional)
What You Will Need
No special items needed.
Heat a small skillet over medium-high heat and add a touch of oil. Once the oil is hot, saute the pepper strips and onion slivers until wilted, approximately 5-10 minutes. Add Sazon Goya seasoning packet and stir well.
Add shredded chicken to the pan, stir well, and heat over low heat until warmed through. Keep warm over lowest heat.
Heat a large flat griddle or skillet over medium heat. Grease a tiny bit. Place 4 of the tortillas into the pan (or do this in batches if your pan is too small to fit them).
Top each tortilla with a generous spoonful of the chicken & vegetables mixture, spreading evenly.
Sprinkle about 1/4 cup of cheese over each, then place the remaining 4 tortillas on top, pressing gently to flatten slightly.
Using a wide spatula, carefully flip over each quesadilla and crisp the other side. You only want to cook these a couple of minutes max per side, just to very lightly start to brown them. Be careful not to let them burn.
Remove to plates and cut into 4 pieces each, using a pizza cutter or kitchen shears.
Garnish each with a small amount of additional cheese, a slice of avocado, and a bit of sour cream or sauce, as desired.
- Serving Size: 1 (135.8 g)
- Calories 262.6
- Total Fat - 18.2 g
- Saturated Fat - 9 g
- Cholesterol - 70.7 mg
- Sodium - 324.7 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.9 g
- Sugars - 2.9 g
- Protein - 19.6 g
- Calcium - 295 mg
- Iron - 1 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.1 mg