Chicken Quesadillas

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #4005

January 12, 2012



"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."

Original is 4 servings

Nutritional

  • 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

Step by Step Method

Step 1

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.

Step 2

Add shredded chicken to the pan, stir well, and heat over low heat until warmed through. Keep warm over lowest heat.

Step 3

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).

Step 4

Top each tortilla with a generous spoonful of the chicken & vegetables mixture, spreading evenly.

Step 5

Sprinkle about 1/4 cup of cheese over each, then place the remaining 4 tortillas on top, pressing gently to flatten slightly.

Step 6

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.

Step 7

Remove to plates and cut into 4 pieces each, using a pizza cutter or kitchen shears.

Step 8

Garnish each with a small amount of additional cheese, a slice of avocado, and a bit of sour cream or sauce, as desired.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a healthier option, use whole wheat tortillas instead of flour tortillas.
  • If you don't have Sazon Goya seasoning, any other Mexican-style seasoning blend will work.

  • Substitute corn tortillas for flour tortillas. This substitution will give the quesadillas a more authentic Mexican flavor that is lighter and easier to digest than flour tortillas.
  • Substitute cilantro for the Sazon Goya seasoning blend. This substitution will add a fresh, herby flavor to the quesadillas that will help to balance out the other flavors of the dish.

Cheesy Spinach Quesadillas Replace the red bell pepper and onion with 1 cup of cooked spinach. Add 1/4 cup of cream cheese to the chicken mixture and stir until melted. Top each quesadilla with 1/4 cup of the Mexican cheese blend and 1/4 cup of shredded mozzarella cheese before flipping.


Black Bean and Corn Quesadillas Replace the chicken with 1 cup of cooked black beans. Replace the red bell pepper and onion with 1/2 cup of cooked corn. Add 1/4 cup of cream cheese to the bean mixture and stir until melted. Top each quesadilla with 1/4 cup of the Mexican cheese blend and 1/4 cup of shredded mozzarella cheese before flipping.


RECOMMENDED DISH TITLE: Mexican Street Corn Salad

RECOMMENDED DISH DESCRIPTION: Mexican Street Corn Salad is a great side dish to serve with Chicken Quesadillas. It's a delicious blend of sweet corn, creamy mayonnaise, and zesty lime juice that adds a great flavor and texture. Plus, it's easy to make and can be served cold or at room temperature. It's the perfect accompaniment to the quesadillas!


RECOMMENDED DISH TITLE: Mexican Rice

RECOMMENDED DISH DESCRIPTION: Mexican Rice is a great side dish to serve with Chicken Quesadillas. It's a flavorful blend of rice, tomatoes, onions, and spices that add a great depth of flavor to the meal. Plus, it's easy to make and can be served hot or cold. It's the perfect accompaniment to the quesadillas!




FAQ

Q: What type of tortillas should I use?

A: You can use any variety of soft tortillas for this recipe. I used flour tortillas, but you can also use corn tortillas or any other type of tortilla you prefer.



Q: How long does it take to make this dish?

A: This dish takes about 20 minutes to make. You'll need to cook the filling for about 10 minutes, then assemble and cook the tacos for an additional 10 minutes.

1 Reviews

Derf

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.

5.0

review by:
(10 Feb 2013)

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Fun facts:

The origin of quesadillas is unknown, but they have been a part of Mexican cuisine since the 16th century. The earliest known reference to quesadillas was in a Mexican cookbook from 1520 called "Libro de arte coquinaria" (The Art of Cooking).

The famous chef, Rachael Ray, included a recipe for Chicken Quesadillas in her book "30 Minute Meals". This recipe is a simplified version of her original recipe and has become popular among home cooks.