Spicy Chicken Quesadillas with Cranberry-Mango Salsa

Yield: 6 servings (serving size: 2 wedges and 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 24%
  • Fat: 9.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 18.1g
  • Carbohydrate: 47.9g
  • Fiber: 3.8g
  • Cholesterol: 30mg
  • Iron: 3mg
  • Sodium: 663mg
  • Calcium: 183mg


  • 2 teaspoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped red onion
  • 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts) or cooked turkey breast
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 8 (8-inch) flour tortillas
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • Cooking spray
  • Cranberry-Mango Salsa


  1. Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Add the sliced mushrooms, chopped bell pepper, and onion, and saute 4 minutes or until the mushrooms are tender. Add the chopped chicken, chili powder, and ground cumin, and saute 2 minutes or until thoroughly heated. Spread about 1/2 cup chicken mixture over each of 4 tortillas, and top each with 2 tablespoons cheddar cheese and remaining tortillas. Coat skillet with cooking spray, and place over medium heat until hot. Add 1 tortilla to skillet, and cook for 3 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Repeat the procedure with the remain-ing quesadillas. Cut each quesadilla into 3 wedges. Serve with Cranberry-Mango Salsa.
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