Chicken Quesadillas

Megan Olson


This recipe is one I put together myself through trial and error. It's a great way to use leftover chicken and can be modified with a wide variety of add-ins.

★★★★★ 4 votes
10 Min
10 Min


1 1/4 c
cooked, diced chicken breast
8 inch flour tortillas
3/4 tsp
ground cumin
3/4 tsp
onion salt
1/2 tsp
1/2 tsp
chili powder
dash of garlic powder
1/2 tsp
dried oregano
2 c
shredded monterey jack cheese or mexican cheese blend
1/4 c
butter, melted
sour cream and guacamole


1combine seasonings in a small bowl; add diced chicken and toss to coat
2brush one side of tortillas with butter; place buttered side down on ungreased baking sheet. Spoon about 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese
3fold plain side of tortilla over cheese. Bake at 450 degrees for 5-10 minutes or until cheese is melted and outside is golden. Cut into wedges and serve with sour cream and guacamole.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Regional Style: Mexican