Chicken, Chili, and Cheese Quesadillas Recipe

Name: Chicken, Chili, and Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced; 1 tablespoon chopped pickled jalapenos; 1 cup shredded cooked chicken (about 3 ounces); 12 corn tortillas, preferably white; 4 tablespoons (1/2 stick) unsalted butter; 1 pound vine-ripened tomatoes (about 2 tomatoes); 1/4 small red onion; 2 to 3 tablespoons chopped cilantro; Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon); Kosher salt; 1 Hass avocado, halved, seeded, and sliced

Servings: persons

6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced
1 tablespoon chopped pickled jalapenos
1 cup shredded cooked chicken (about 3 ounces)
12 corn tortillas, preferably white
4 tablespoons (1/2 stick) unsalted butter
1 pound vine-ripened tomatoes (about 2 tomatoes)
1/4 small red onion
2 to 3 tablespoons chopped cilantro
Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
Kosher salt
1 Hass avocado, halved, seeded, and sliced

1
Lay 6 tortillas on the work surface, and divide the cheese, jalapenos, and chicken among the tortillas.
2
(Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.)
3
Top with remaining tortillas and press gently to seal.
4
Melt 1 tablespoon butter in a small skillet.
5
Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all.
6
Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
7
While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins.
8
Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
9
Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

662

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced, 1 tablespoon chopped pickled jalapenos, 1 cup shredded cooked chicken (about 3 ounces), 12 corn tortillas, preferably white, and more.

Yes, Chicken, Chili, and Cheese Quesadillas falls under the Soups & Stews 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, Chili, and Cheese Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions