Spicy Chicken Quesadillas

Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross

To make these quesadillas kid-friendly, omit the pickled jalapeño peppers.

Yield: Serves 4 (serving size: 1 quesadilla and 1 tablespoon sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 372
  • Fat: 14.1g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.3g
  • Protein: 24.2g
  • Carbohydrate: 36.7g
  • Fiber: 2.7g
  • Cholesterol: 56mg
  • Iron: 2.6mg
  • Sodium: 743mg
  • Calcium: 307mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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