Grilled Chicken Quesadillas

4 Reviews
ADD YOUR REVIEW
Prep Time
10 Mins
Cook Time
25 Mins
Yield
4 Servings
August 2007
RECIPE BY MyRecipes

Pickled jalapeños kick the flavor up a notch in these easy chicken and cheese quesadillas, but if you don't care for the heat, just leave them out. Serve with jarred salsa, refrigerated guacamole, and sour cream, and you've got dinner.

 

 

Ingredients

  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 3 1/2 cups shredded, cooked rotisserie chicken, skin removed
  • 6 ounces grated Monterey Jack
  • 1/4 cup sliced pickled jalapeño chilies, chopped
  • Salt
  • 4 (10-inch) flour tortillas

Nutritional Information

  • Calories 539
  • Fat 24g
  • Satfat 11g
  • Protein 39g
  • Carbohydrate 54g
  • Fiber 10g
  • Cholesterol 116mg
  • Sodium 1612mg

How to Make It

Step 1

Preheat oven to 200°F and line a large baking sheet with foil or parchment. Place beans in a large bowl and use a potato masher or fork to mash them slightly. Add chicken, cheese and jalapeños and stir to combine. Season with salt.

Step 2

Place 1 tortilla on a work surface and spread a quarter of chicken mixture over half of tortilla. Fold other half of tortilla over to form a half-moon, pressing firmly. Repeat with remaining chicken mixture and tortillas.

Step 3

Warm a ridged grill pan or a 12-inch skillet over medium heat. Cook 1 quesadilla at a time, turning carefully once, until cheese is melted and tortillas are golden, 2 to 4 minutes per side. Transfer grilled quesadilla to prepared baking sheet and place in oven to keep warm. Repeat with remaining quesadillas. When all quesadillas are grilled, cut each into 4 wedges and serve immediately.

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Ratings & Reviews

Kusani's Review

Jazzy1
June 27, 2017
This is the first summer I've ever really cooked, so I've been looking for easy recipes to use. This certainly fit the bill. Not only was it super easy, it was super quick! I managed to skip the entire oven step to keep the quesadillas warm because people grabbed them as soon as they came out of the skillet. The only possible complaint is that the quesadillas are rather plain, but a jar of queso blanco helped quite a bit. I also left the jalapeños out of the mix and added them on top of the quesadillas once they were done since not everyone wanted spicy. This is a definite repeat, and I'll probably try some salsa with cilantro and some sour cream to go on top.

Siemionko's Review

Siemionko
January 18, 2011
Easy to make, and a crowd pleaser. Made it for a girl's night, along with the Cheesy Bread recipe, and in both cases, I had no leftovers. Used two baked chicken breasts and scraped with fork for shredded consistency. Doubling the recipe is easy.

Jazzy1's Review

Kusani
August 27, 2013
This did not have a lot of kick and was pretty bland. If I make again, I will add some additional spices. I was able to make good use of the jar of pickled jalapenos that I had on hand.

klawmc79's Review

klawmc79
August 01, 2014
I've never made Quesadillas before. This recipe was amazing. I omitted the pickled jalapeno chilies because my hubby and I don't like spicy foods. Instead of the Borden Monterey Jack, I used shredded Colby jack cheese blend. Loved it.