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Chicken Quesadillas

Recipes »  Main Dish  »  Tacos, Burritos and Enchiladas

This recipe makes about 7-8 main dish servings or about 36 appetizer servings. I developed this recipe when I tried to duplicate some of the restaurant style quesadillas. They don't taste exactly like them, but I think I like them better. They work equally well as a main dish or an appetizer. Brushing the shells with butter before baking gives them a little more crunch. You can also make the quesadillas up in advance through step 4 and refrigerate them until ready to bake.

 "This was delicious and quick to make, after a disastrous attempt to make a diet (aka foul) quesadilla recipe this was a relief! Butter is key to the lovely crispyness here :)" - ThePuck

Yield: 7 Ready in 1 hours

Cuisine: MexicanMain Ingredient: Alcohol

(4.5, 4) 100% would make again (reviews)

Favorite 116 people favorited
Try Soon72 people trying soon

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Servings          
Original recipe makes 7
1 poundBoneless skinless chicken breast
2 tablespoonsButter
1 tablespoonolive oil
Salt & pepper; , to taste
1 4-oz canDiced green chile peppers
1 2.25-oz canBlack olives; , drained & chopped
1/4 cupOnion; , minced
1 1.25-oz pkgTaco seasoning
2 cupsMonterey jack cheese; (or Mexican blend), shredded
12 Soft taco shells; (6" or 7" size)
2 tablespoonsButter; , melted
Salsa; , for serving
Sour cream; , for serving

Chicken Quesadillas Preparation

1. Cut chicken into 1" pieces. Melt butter in skillet over medium heat. Add olive oil, chicken, and salt and pepper.

2. Fry until chicken is no longer pink. Drain on a paper towel. Let cool. Finely chop chicken or process in food processor until finely chopped.

3. Place chicken large bowl. Add peppers, olives, onion, seasoning and 1/4 water. Mix well.

4. Warm taco shells slightly in microwave (about 15 seconds on high). Place a little cheese on 1/2 of one soft taco shell. Spoon chicken mixture onto cheese. Top with a little bit more cheese. Fold taco shell over and secure with a toothpick.

5. Place on foil lined cookie sheet. Brush with melted butter. Bake at 350? for 20 minutes or until cheese begins to melt and taco shells are beginning to brown. If serving as an appetizer, cut each quesadilla into thirds. Serve with salsa and sour cream.

Notes

I use a pizza cutter to cut the quesadillas into thirds when serving as an appetizer.

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  • photo by CCheryl CCheryl

  • photo by CCheryl CCheryl

    • Calories Per Serving: 515
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    Chicken Quesadillas Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Very good easy to make will have this again
    1 years, 3 months, 5 days, 23 hours, 37 minutes ago
    This was delicious and quick to make, after a disastrous attempt to make a diet (aka foul) quesadilla recipe this was a relief! Butter is key to the lovely crispyness here :)
    1 years, 8 months, 1 weeks, 3 days, 4 hours, 29 minutes ago
    Love the taco seasoning with the chicken. Very delicious.
    4 years, 3 weeks, 3 days, 23 hours, 41 minutes ago
    I use a pizza cutter to cut the quesadillas into thirds when serving as an appetizer.
    [I posted this recipe.]
    5 years, 4 months, 3 weeks, 4 days, 5 hours, 19 minutes ago

    Tags

    1. Appetizers
    2. Main Dish
    3. Sour cream
    4. chile peppers
    5. olives
    6. chicken
    7. peppers
    8. mexican
    9. Advance
    10. Bake
    11. Alcohol
    12. Mexican
    13. Dinner
    14. Summer
    15. Tangy
    16. LaKNxyyqxrOq

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