Chicken Quesadillas

Pam Lloyd


I make this for my son he loves it, and it is fast and easy.
I found this recipe on the tyson website but have modified it for our family.
I hope you enjoy!

★★★★★ 1 vote
5 Min
10 Min
Stove Top


10 inch tortilla's flour
12 oz
grilled & ready® fully cooked refrigerated southwestern chicken breast strips
1 pkg
mexican cheese blend, 8 oz.; shredded
1 can(s)
diced tomatoes and green chilies, 10-oz., drained ( optional)


1Spray large skillet with non stick spray turn heat to medium- may need to lower heat to prevent over cooking
Place one tortilla in skillet Sprinkle each tortilla with one-fourth of the cheese.
2top with Grilled and Ready Chicken Breast Strips (I cut them into smaller bite size pieces.)Top with your desired amount of tomatoes and green chilies.( this is optional -my son does not like them so I leave them off his.)
Place another flour tortilla on top and flip when bottom tortilla becomes golden brown.once you flip it over brown the other side just like pancakes until golden brown and remove from pan.
3Repeat steps 1-2 for the second quesadilla

cut each quesadilla into 4-8 slices each.
We like to serve it with spanish rice and refried beans.
4Serve with sour cream, guacamole and salsa. Refrigerate leftovers.

About Chicken Quesadillas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #easy, #quesadilla's