Spicy Chicken Quesadillas

Spicy Chicken Quesadillas Recipe
Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross
To make these quesadillas kid-friendly, omit the pickled jalapeño peppers.


Serves 4 (serving size: 1 quesadilla and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 372
Fat 14.1 g
Satfat 6.2 g
Monofat 5 g
Polyfat 1.3 g
Protein 24.2 g
Carbohydrate 36.7 g
Fiber 2.7 g
Cholesterol 56 mg
Iron 2.6 mg
Sodium 743 mg
Calcium 307 mg


1 cup chopped skinless, boneless rotisserie chicken breast
1/3 cup refrigerated fresh salsa
1/4 cup canned no-salt-added black beans, rinsed and drained
1/4 cup frozen whole-kernel corn, thawed
1 1/2 tablespoons chopped pickled jalapeño pepper
8 (6-inch) flour tortillas
1 cup shredded reduced-fat Monterey Jack cheese
Cooking spray
1/4 cup reduced-fat sour cream


1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.