📋 Easy Chicken Quesadillas recipe
Make these Easy Mexican Chicken Quesadillas with leftover rotisserie chicken (or home cooked chicken). This is an easy 20 minute dinner you can make when you get home to work. I also make it ahead and freeze it (or leftovers) as it freezes really well! * These can be gluten-free if you use a gluten-free tortilla wrap.
Servings 12 servings
Calories 203kcal
Equipment
Ingredients
- 2 cups leftover rotisserie chicken, chopped * you can also use cooked chicken breasts
- 200 ml can sliced black olives
- ⅔ cup salsa
- 1 cup spicy habanero or jack jalapeno pepper cheese ** or use low-fat medium cheddar cheese
- 3 tablespoon fresh cilantro, chopped * I use 3 but if you like a little less cilantro, use 2
- 6 10 inch tortillas * I like to use colourful ones - these are spinach, pesto and garlic. If you use the brand in the ingredient link, they are gluten-free
Garnish (optional):
- salsa
- sour cream
- cilantro sprigs
Instructions
- Mix all ingredients together in a medium mixing bowl, reserving ¼ cup of the cheese.
- Heat 2 - 12 inch frying pan to medium on stove and spray with non-stick cooking spray.
- Lightly brown one side of tortilla then flip. Add filling to one tortilla and take the other one from the pan (browned side down) and put it on top. Reduce to medium- low, cover and cook with lid for a few minutes (3 minutes approximately) then gently flip.
- * if a little filling falls out, don't worry, just put it back in. Sprinkle ⅓ of the remaining cheese on top and put the lid back on and cook for another 2 minutes.
- Repeat for other quesadillas. You can use another frying pan if you have it to make it faster/more efficient. Cut into 4 pieces, garnish (optional) and serve.
Nutrition
Serving: 1slice | Calories: 203kcal | Carbohydrates: 20g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 711mg | Potassium: 125mg | Fiber: 2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg
