Forevermama's Spicy Chicken Quesadillas Or Burritos

Prep Time
Cook Time
2h 15m
Ready In

"Though this is a recipe for Quesadillas, I've turned them more often into burritos, following all the same ingredients, except rolling the tortilla's burrito-style. When made into quesadilla's, not only are they great for weeknight, weekend meals, appetizer, but they also go over well when bringing them to a potluck. Just slice them like a pizza and place them on a pretty serving platter and I'll guarantee that they'll be gone lickety split."

Original recipe yields 5-6 servings


  • Serving Size: 1 (264.9 g)
  • Calories 549.7
  • Total Fat - 18.4 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 126.3 mg
  • Sodium - 612.8 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 1 g
  • Sugars - 29.6 g
  • Protein - 46.4 g
  • Calcium - 574.8 mg
  • Iron - 1.4 mg
  • Vitamin C - 60.8 mg
  • Thiamin - 0.2 mg

Step 1

Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight.

Step 2

Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan.

Step 3

Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool.

Step 4

Cut chicken into bite-size pieces.

Step 5

In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside.

Step 6

Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up.

Step 7

Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately.

NOTE 1: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches. Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown

NOTE # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. I have used other taco seasoning brands, but none compare to the goodness that Chi-Chi's has. If you can't find Chi-Chi's in your local supermarket, which is the case for me, it can be purchased through Amazon. If you use Chi-Chi's, note that 2 pkg's are required because each pkg. measures about 1/2 - 3/4 ounces.

Note # 3: If making quesadillas, you may want to add extra cheese to help the mixture adhere and for better results. I normally add more cheese to both the burritos and quesadillas anyway.

Tips & Variations

  • Broiler pan or in a 15 x 10 x 11 inch jellyroll pan



Yummy! I cut the recipe back for 2 servings and made a quesadilla for lunch and then a burrito for dinner. I really enjoyed them both. Thanks for sharing this nice keeper, Nat.

review by:
(19 Feb 2019)


I love chicken quesadillas and this recipe rocks. Loved it

review by:
(14 Jun 2015)


Fabulous! I made the burritos and these are great! I had a lot of chicken so I have some leftover. I also mixed Monterey Jack and cheddar together for the cheese. Wonderful to eat and watch the game! Thanks for sharing!

review by:
(1 Feb 2015)