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Easy quesadillas recipe

Easy quesadillas recipe


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  • Meat and poultry
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  • Quick chicken

An easy, yet tasty recipe that is sure to please the whole family!

73 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breast fillets, cut into cubes
  • Salt and Pepper
  • 1 teaspoon olive oil
  • 200g spreadable cream cheese, like Philadelphia
  • 1 300g jar of salsa
  • 8 large flour tortillas
  • 2 green peppers, thinly sliced
  • 2 spring onions, thinly sliced
  • 250g (8 oz) grated Cheddar cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 180 C / Gas mark 4.
  2. Season chicken with salt and pepper.
  3. Heat oil in large frying pan, sauté green pepper and spring onion for 3 minutes. Add chicken and cook until chicken is no longer pink in the middle. Set aside.
  4. In a medium sized bowl, mix cream cheese and salsa until well blended.
  5. Spread cream cheese/salsa mix on 4 of the tortillas.
  6. Place cooked chicken, green peppers and spring onions on top of mixture, and cover with grated Cheddar cheese.
  7. Place remaining 4 tortillas on top and cook on a nonstick baking tray until cheese is melted and the top is golden brown.
  8. Slice into quarters, serve and enjoy!!!

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Reviews & ratingsAverage global rating:(18)

Reviews in English (23)

Used different ingredients.Added some diced Chorizo and a few chopped Jalapeno chillis to each one to spice them up a bit-21 Sep 2010

Altered ingredient amounts.i added a bit of fajita spice to the chicken and cooked under the grill. I also added a little chopped chilli when cooking the peppers, lovely.-18 Oct 2010

Made this for tea tonight. Very easy to make-22 Feb 2012


Quick & Easy Chicken Quesadillas

Flour tortillas filled with a spicy, creamy chicken mixture are browned until crispy and hot, and cut into wedges to serve.

  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup Pace® Picante Sauce
  • 1/2 cup shredded Monterey Jack cheese
  • 1 teaspoon chili powder
  • 8 (8-inch) flour tortilla, warmed
  • Serving Suggestion: Serve with Pace® Salsa and Mexican-style rice with beans. For dessert serve chocolate frozen yogurt.

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup, picante sauce, cheese and chili powder and cook until the mixture is hot and bubbling.

Place the tortillas onto 2 baking sheets.  Spread about 1/3 cup chicken mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.

Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges.


Quick Quesadillas

These quick cooking quesadillas are loaded with cheese, salsa and green onions and are perfect for those busy weeknights when you don't have a lot of time. They're easy, kid-friendly and just plain good!

  • 6 flour tortilla (8-inch), warmed
  • 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
  • 2 medium green onion, sliced (about 1/4 cup)
  • 3/4 cup Pace® Chunky Salsa or Medium Picante Sauce
  • 2 tablespoons canola oil

For heartier quesadillas, you can add chopped cooked chicken, cooked black beans or refried beans.

Top half of each tortilla with 1/4 cup cheese, 2 teaspoons green onions and 1 tablespoon salsa.  Brush the edges of the tortillas with water.  Fold the tortillas over the filling and press to seal.

Heat the oil in a 12-inch skillet over medium-high heat.  Add the quesadillas and cook in batches until lightly browned on both sides and the cheese is melted.  Serve with the remaining salsa.

I made these without the green onions, added refried beans and used a cheddar and asadero cheese blend. Was pretty delicious for a quick weeknight meal and all of the kiddos ate it with no complaints. Win-Win


Easy Cheesy Breakfast Quesadillas Instructions

1.) Scramble The Eggs & Heat Tortilla

In a large skillet, scramble eggs over medium heat. Salt and pepper to your liking. Remove scrambled eggs in a bowl and set them aside.

Spray skillet with cooking spray, turn the stove up to medium-high, and place one tortilla in the skillet. Heat until hot.

2.) Prepare Quesadilla

Once the tortilla is hot, flip to the other side, and add half of the cheese, scrambled eggs, bacon, sausage, and the remaining cheese. Let cook until the cheese begins to melt, then carefully fold in half.

Cook until the cheese is melted and the tortilla is a golden brown color. Repeat with the second tortilla

3.) Cut & Serve

Use your pizza cutter to cut quesadillas in quarters, and serve with your favorite breakfast sides and sour cream, guacamole, or salsa to your taste.

And there you have it! Easy Cheesy Breakfast Quesadillas!

Be sure to check out some of MomDot’s other breakfast favorites before you go:

Feel free to leave a rating or comment to let us know how you liked the recipe! Thank you, and ENJOY!


Quick and Easy Lentil Quesadillas

These quesadillas were delicious! Easy to make. The magic green sauce absolutely makes the dish! Will definitely make this again!

It’s time for another round of MEATLESS MONDAY!

I actually sort of get annoyed by the fact that Meatless Monday is a thing, but hooray! We’re there. We’re doing this.

This round of meatlessness features the most beautiful, yummy, vegetarian comfort food in all the land: QUESDILLAS! I’m talking about crispy golden brown tortillas wrapped around melted Pepperjack cheese and a spicy lentil and brown rice filling to make my new food love: Quick and Easy Lentil Quesadillas.

My sister saw the post title in my drafts folder yesterday and she was like, ummmm WUT are you doing, Sister. Lentil Quesadillas?

And I was like, Sister, you don’t even know.

Friends, Sisters, Fellow Food Lovers, get yourself on this deliciously easy lentil quesadilla train right now. Don’t be food nervous. We can branch out and put lentils in our quesadillas, right? We most definitely can.

Also please note the green sauce ALL OVER THE PLACE.

So let me tell you the truth about Meatless Mondays, which is that we actually don’t really do Meatless Mondays. We just do a lot of our meals meatless EVERY day because that’s how I usually like to cook.

Somehow, with my small town Minnesota upbringing, some percentage of my soul turned out to be vegetarian, so things that some Sisters might find weird (Lentil Quesadillas, for example) are actually my bread and butter when it comes to easy, fast, weeknight do-able cooking.

I honestly don’t know where this love of meatless things comes from. Possibly because the recipes feel healthy, and I think they taste awesome, and I find myself being most creative with non-meat food combinations? Yeah, maybe.

Or maybe because sometimes it’s just easier to toss some lentils and brown rice in the crockpot than it is to deal with meat? Umm, well, here’s the thing, it’s just… OKAY YAHHSSS. Totally busted.

With that in mind, let’s take a look at how easy this recipe is.

(And in case it’s unclear what the last step of the process might look like, it would involve taking pictures of the lentil quesadillas in your living room, and fending off the dog who obviously likes lentil quesadillas too, and eating a slice in between every photo before then moving into the kitchen where you will proceed to dump all the remaining Magic Green Sauce over every slice and eat 800 quesadillas in two minutes flat.)

I spy a hungry you and a crockpot and some lentils and brown rice… and a weeknight dinner that is yet to be made.


George Foreman Grill Chicken Quesadillas

Ingredients

  • Large flour tortillas 1 tortilla per quesadilla
  • 1 teaspoon chopped cilantro
  • 1/2 cup shredded Monterey Jack cheese or shredded Taco cheese
  • 1/2 cup diced tomatoes
  • 1/3 cup fresh sliced green onions

Instructions

Notes

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Serving ideas

We love our quesadillas with a generous helping of Pico de Gallo and Guacamole or with a chunky salsa like an avocado salsa, pineapple salsa or a mango black bean salsa.

They are also delicious with a simple salad on the side – my favorites are my Tomato, Cucumber and Avocado Salad or a Mexican Bean Salad.

PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!


In this recipe, the directions say to make one quesadilla at a time, which, if you are new to the quesadilla making business, is the easiest way to get comfortable assembling and flipping them.

However, because once the quesadilla is folded, it makes a half moon shape, you could in fact assemble two of these on a cutting board, and fold them up and then cook them together in a pan, lining up the straight sides of the half moons so two easily fit in the circle. This isn’t hard at all, but if the notion of flipping a quesadilla makes you want to take things a little slowly, start with the one-at-a-time method.


Easy Cheesy Chicken Quesadillas

Easy cheesy chicken quesadillas are super easy and very satisfying. You can use other deli meats and different cheeses to make your own snack. This is a great recipe for kids to eat after school (they can make it themselves!) or for a quick lunch on a busy day.

You can substitute corn tortillas for the flour tortillas if you'd like. Just remember that corn tortillas are smaller, so the quesadillas made with them won't hold as much food. Use your judgment when filling the tortillas. Remember that too much filling will spill out of the tortillas or the cheese may overflow and burn when they are toasting on the grill or stovetop.​

You can vary this recipe as much as you'd like. Use leftover grilled steak or pork in place of the chicken. Use salmon or tuna or some grilled fish fillets instead. And use your favorite cheeses or a combination of them. Use Pepper Jack cheese to add some heat, or use fontina or provolone or Swiss to change the recipe. One of the best things about recipes like this is that they are so tolerant of changes.

Serve these quesadillas with a fruit salad and some sparkling water or cold beer.


First start by prepping your ingredients. Chop the onion, pepper, garlic and tomatoes. Drain and rinse the sweet corn and black beans and set aside.

Heat the olive oil on a medium to high heat in a deep frying pan. Add the onion and red pepper and cook down until soft/golden.

Add the garlic, cumin and salt. Stir ingredients until mixed well.

Add the black beans, sweet corn, tomatoes, cayenne pepper, and brown sugar. Mix everything together until it's combined. Add in the chopped coriander and stir again.

Set this mixture aside and put a shallow frying pan on a low heat. Add a teaspoon of olive oil and spread around the pan. This step is optional if you have a non-stick pan but it will give the tortilla a golden colour.

Add a layer of vegan cheese, the bean mixture from earlier and another topping of vegan cheese to one half of the tortilla. Make sure not to over fill the wrap.

Fold over the other half of the tortilla with a spatula and press down on the top of the quesadilla to help the cheese melt and compact the ingredients.

Once your tortilla is cooked on both sides, it's ready to serve! Cut into triangles and serve with lime wedges, guac and salsa. Enjoy!


Easy Chicken Quesadillas

Made with shredded chicken, corn and red bell pepper, these easy chicken quesadillas are delicious combination of zesty flavor and cheesy goodness.

Ingredients

  • 3 cups shredded, cooked chicken (see notes)
  • Vegetable oil
  • 1 medium red bell pepper, seeded and diced
  • 4 scallions, trimmed and chopped
  • Zest of 1 lime, divided
  • 2 ounces cream cheese, softened
  • 3/4 cup sour cream
  • 1 tablespoon freshly squeezed lime juice
  • 4 large (8-inch) low-carb flour tortillas
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 1/2 cup fresh cilantro leaves, loosely packed
  • Ground cumin
  • Salt and freshly ground black pepper
  • 8 ounces Monterey Jack cheese, coarsely shredded (about 2 cups)

Instructions

    1. Heat 1 tablespoon of oil in a nonstick frying pan over medium heat, add the bell pepper and sauté until crisp-tender, 3 minutes.
    2. Add the scallions and continue cooking for about 30 seconds, then transfer to a mixing bowl and set aside.
    3. In a small bowl, combine about half of the lime zest with the cream cheese until well blended.
    4. Arrange the tortillas side-by-side on a flat surface and divide the cream cheese mixture between them. Spread the mixture over the tortillas to within 1-inch of the edges.
    5. Add the sour cream to the bowl you mixed the cream cheese in and add the remaining lime zest along with the lime juice. Combine well, transfer to a serving bowl and set aside.
    6. Add the shredded chicken, corn and cilantro to the bell pepper and scallions and combine.
    7. Sprinkle with ground cumin and season to taste with salt and freshly ground black pepper.
    8. Wipe out the frying pan, put it back on the stove over medium heat and brush with a small amount of oil.
    9. Lay a tortilla (cream cheese side up), in the pan and layer 1/4 cup of the shredded cheese over half.
    10. Top with a portion of the chicken mixture and another 1/4 cup of cheese, then fold the other side of the tortilla over the fillings and press gently to seal.
    11. Cook until the tortilla is lightly toasted and the cheese on the bottom has melted, then carefully turn the quesadilla and continue cooking until that side is lightly toasted as well.
    12. Transfer finished quesadillas to a cookie sheet and place in a 200°F oven to keep warm while you repeat the process with the remaining three tortillas.
    13. To serve, cut each quesadilla in half, plate and serve with sour cream for dipping.

    Notes

    No cooked chicken on hand? No problem.

    Trim the white tendons from 1 lb of chicken tenderloins and place them in a shallow pan.

    Season with salt and pepper and add 1 cup low-sodium chicken broth.

    Simmer, uncovered, turning the tenderloins several times until cooked through, about 5 minutes total (do not overcook).

    Transfer to a cutting board, let cool for 2 minutes, then shred using two forks.

    Nutrition Information:

    Note: Nutrition information is estimated and may vary from your actual results.

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