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  • 2 cups - shredded cooked chicken
  • 2/3 cups - salsa
  • 1/3 cups - diced green onions
  • 3/4 teaspoons - ground cumin, plus a little more, as desired
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - dried oregano
  • 6 - 8-inch flour tortillas
  • 2 tablespoons - butter or margarine, melted
  • 2 cups - shredded Monterey Jack cheese
  • - sour cream and guacamole, for garnish
  • Directions:

    In a skillet, combine chicken, salsa, salt, green onions, cumin and oregano.

    Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.

    Brush one side of tortillas with melted butter. Spoon 1/3 cup of chicken mixture over half of the unbuttered side of each tortilla.

    Sprinkle with 1/3 cup of cheese; fold plain side of tortilla over cheese.

    Place on a lightly greased baking sheet. Bake at 475 degrees F for 10 minutes or until crisp and golden brown.

    Cut into wedges; serve with sour cream and guacamole.

    Brief Description

    Baked chicken quesadillas.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Mexican

    Prep Time: 25 min
    Cook Time: 20 min


    From kitchen of Cecil Edmiston


    Posted By:


    Posted On:

    November 10, 2016

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