Spicy Chicken Quesadillas

9 Reviews
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Yield
4 servings (serving size: 1 quesadilla and 3 tablespoons salsa)
By Allison Fishman
March 2006
RECIPE BY Cooking Light

Fresh herbs and pickled jalapenos brighten up these simple yet spicy chicken quesadillas. Serve with a tossed green salad and a side of black beans to round out the meal.

Ingredients

  • 1/4 cup thinly sliced green onions (about 2)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped pickled jalapeño peppers
  • 1 cup chopped cooked chicken (about 8 ounces), divided
  • 4 (8-inch) flour tortillas
  • 3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
  • Cooking spray
  • 3/4 cup salsa

Nutritional Information

  • Calories 328
  • Caloriesfromfat 30%
  • Fat 10.9g
  • Satfat 4.8g
  • Monofat 4.1g
  • Polyfat 1.5g
  • Protein 27.9g
  • Carbohydrate 29.4g
  • Fiber 2.1g
  • Cholesterol 65mg
  • Iron 2.5mg
  • Sodium 786mg
  • Calcium 248mg

How to Make It

Step 1

Combine first 3 ingredients in a small bowl; stir until blended.

Step 2

Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.

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Ratings & Reviews

brognes's Review

BadJuju
January 22, 2015
I probably wouldn't serve this to company as it's complexity is similar to pigs in a blanket. But it was very tasty and easy. We'll make it again. I used a rotisserie chicken to cut down on prep time.

Jazzy1's Review

Stinkinkitchen
May 24, 2013
These are delicious and easy to prepare. Loved the pop from the pickled jalapenos. Used all of the listed ingredients and added some black beans. Put the salsa inside the quesadillas. Will definitely make again.

slp2go's Review

daneanp
May 18, 2013
Easy and tasty lunch. I used leftover grilled pork and mixed everything together including some salsa and the cheese. Since I use a double sided griddle, I sprayed the tortillas with cooking spray first, then spread the mixture on a tortilla and topped with another tortilla. In two minutes, they were ready! Cut with a pizza cutter. The cilantro makes the difference in this recipe, so be sure to use it.

daneanp's Review

Jazzy1
March 13, 2013
I had to make a few changes based on what I had on hand, but I still thought these were really good. I used multi-grain tortillas. I didn't have green onions so substituted finely chopped yellow onion. No cilantro so I used a bit of fresh oregano. I would definitely make these again. Next time though, my daughter asks for no jalapeno so I will use diced mild green chilies instead.

Stinkinkitchen's Review

JoshyStevenson
February 02, 2013
I cooked 1 lb chicken in taco seasoning mix, and added a can each of black beans and corn (to serve 5). I also used mild banana peppers instead of jalapeño. Was so easy, will definitely be in my regular rotation. I served with fresh guacamole and salsa. Huge hit!

JoshyStevenson's Review

Janice
December 09, 2010
I used Curd to prepare this recipe, it tasted really good me.

BadJuju's Review

luvfaithh
December 09, 2010
We love these! I add a couple of cups of fresh baby spinach to the mix. I agree about using medium heat, and I cook them in a grill pan, using a small cast-iron pan to weight them. Makes those nice browned grill marks on the tortillas.

luvfaithh's Review

brognes
December 20, 2009
I added tomato and it was very very good!

Janice's Review

slp2go
May 26, 2009
This has become a favorite meal. It is super easy and full of flavor. I agree that medium heat should be used because the tortillas tend to brown too quickly before the inside has time to melt. I serve with a side of guacamole to round out the meal.