Spicy Chicken Quesadillas from Cooking Light

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

Yield: 4 servings ( Serving Size: 1 quesadillas & 1 tbsp. sour cream )
Community Recipe from


  • 1 cup(s) chopped skinless, boneless rotisserie chicken breast
  • 1/3 cup(s) refrigerated salsa
  • 1/4 cup(s) canned no-salt-added black beans rinsed & drained
  • 1/4 cup(s) frozen whole-kernel corn thawed
  • 1 1/2 tablespoon(s) chopped pickled jalapeno pepper
  • 8 (6") flour tortillas
  • 1 cup(s) shredded reduced-fat Monterey Jack cheese
  • cooking spray
  • 1/4 cup(s) reduced-fat sour cream


  1. 1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 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.

  3. CALORIES: 372 FAT: 14.1g (sat:6.2g, mono:5g, poly:1.3g) PROTEIN: 24.2g
  4. CARB: 36.7g FIBER: 2.7g CHOL: 56mg IRON: 2.6mg SODIUM: 743mg
  5. CALC: 307mg
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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