Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

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.

Recipe by MyRecipes August 2007

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

539 calories; fat 24g; saturated fat 11g; protein 39g; carbohydrates 54g; fiber 10g; cholesterol 116mg; sodium 1612mg.
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