Grilled chicken and rice corn quesadilla

Lynn Socko


The great thing about quesadilla's, there are no rules. This is a reduced fat/sodium version using leftovers, just doesn't get any better than that.

★★★★★ 1 vote
5 Min
20 Min


1 c
grilled chicken, sliced and diced
1 c
1/2 c
red salsa
6 oz
monterey jack cheese, grated
soft corn tortillas
spray oil


1This is the rice recipe I used, minus the butter and pecans, and added some smoke paprika and cumin. I used about 1 tbl. of olive oil instead of the butter. Long grain and wild rice
NOTE: for added flavor cook in chicken or beef stock. Use homemade stock to keep the sodium low.
2This was the leftover chicken I used.
The Ultimate Grilled Chicken
3And this is the red salsa that I used.
Basic low sodium Red Salsa
4Heat rice, chicken and salsa together in pan. Remove, spray one side of corn tortilla with spray oil, place that side down. Sprinkle with a little cheese, then add the chicken mixture, then a little more cheese. Spray one more tortilla with spray oil, and place that side UP. Heat for about 1-2 min. depending on heat your cooking on, flip and heat other side. Cheese will melt and tortilla will brown a little.

About Grilled chicken and rice corn quesadilla

Course/Dish: Chicken, Other Main Dishes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy