Chicken and Fig Smoky Quesadilla Recipe

Name: Chicken and Fig Smoky Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -12 chicken tenders; olive oil, as needed; 2 chipotle peppers or 2 jalapeno peppers, diced; 8 -10 dried figs, diced; ½ cup finely chopped walnuts; 2 cups monterey jack cheese (shredded); 8 large flour tortillas (8-10); avocado, for garnish; chopped cilantro, for garnish; sour cream, for dipping sauce; ranch dressing, for dipping sauce

Servings: persons

10 -12 chicken tenders
olive oil, as needed
2 chipotle peppers or 2 jalapeno peppers, diced
8 -10 dried figs, diced
½ cup finely chopped walnuts
2 cups monterey jack cheese (shredded)
8 large flour tortillas (8-10)
avocado, for garnish
chopped cilantro, for garnish
sour cream, for dipping sauce
ranch dressing, for dipping sauce

1
Heat olive oil in a 12-inch pan over medium-high heat.
2
Add chicken tenders and saute until cooked through, about 5-6 minutes.
3
Remove from pan and thinly slice.
4
In medium bowl, combine sliced chicken, chiles, figs and walnuts.
5
To assemble and cook one quesadilla, spray non-stick spray in a medium-heat 10-inch or larger skillet.
6
Lay flour tortilla in pan and spread on one half of the tortilla one quarter cup cheese.
7
Top with chicken mixture; fold tortilla in half.
8
Cook until tortilla is browned on bottom.
9
With large spatula, gently flip and brown remaining side until cheese is melted.
10
Repeat process 7 more times with remaining tortillas and chicken mixture.
11
To serve, cut each quesadilla into 4 pieces.
12
Arrange on platter.
13
Garnish with avocado slices and chopped cilantro.
14
Serve with sour cream and ranch dressing.

1479

kcal

Calories

Fat

158

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 -12 chicken tenders, olive oil, as needed, 2 chipotle peppers or 2 jalapeno peppers, diced, 8 -10 dried figs, diced, and more.

Yes, Chicken and Fig Smoky Quesadilla falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Fig Smoky Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions