Skip to Content

Recipe: Chicken quesadillas

Medically reviewed on November 6, 2017

Serves 6

Dietitian Tip

Quesadillas can be filled with cheese, cooked meat, refried beans or veggies — or any combination of these ingredients. This version uses chicken and cheddar.

Ingredients

  • 4 boneless, skinless chicken breasts, each 4 ounces
  • 1 cup chopped onions
  • 1/2 cup smoky or hot salsa
  • 1 cup chopped fresh tomatoes
  • 1 cup chopped fresh cilantro
  • 6 whole-wheat tortillas, each 8 inches in diameter
  • 1 cup shredded reduced-fat cheddar cheese

Directions

Heat oven to 425 F. Lightly coat a baking sheet with cooking spray.

Cut each chicken breast into cubes. In a large, nonstick frying pan, add the chicken and onions and saute until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes. Remove from heat. Stir in the salsa, tomatoes and cilantro.

To assemble, lay a tortilla flat and rub the outside edge with water. Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim. Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and seal. Place on a cookie sheet. Repeat with the remaining tortillas.

Lightly coat the top of the tortillas with cooking spray. Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes. Cut in half and serve immediately.

Nutritional Analysis (per serving)

Serving Size2 halves
Calories298
Carbohydrate25 g
Cholesterol70 mg
Fiber6 g
Protein27 g
Sodium524 mg
Monounsaturated Fat3 g
Saturated Fat5 g
Total Fat10 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use

Hide