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Southwest Chicken Quesadillas

Southwest Chicken Quesadillas

"These quesadillas are perfect for dinnertime, lunchtime - even party time!"
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Ingredients

servings 703 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1200 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Heat oven to 450 degrees. Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO(R) No-Stick Cooking Spray.
  2. In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder, cheese and minced cilantro.
  3. Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently.
  4. Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula.
  5. Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters.
  6. Serve immediately, with additional salsa and sour cream if desired.

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Reviews

Read all reviews 25
  1. 30 Ratings

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Most helpful positive review

I loved it. My family of picky eaters ate every last bite. To add more zing I added extra chili powder. Also, to make the quesadilla easier to flip, I cooked it in a frying pan on high heat rath...

Most helpful critical review

The temperature made it a little too crispy for me--I would do it again, but on 350 or lower. It was also a little bland, but I'm from Louisiana, so others may not think so. A little Tony's an...

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Least positive
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I loved it. My family of picky eaters ate every last bite. To add more zing I added extra chili powder. Also, to make the quesadilla easier to flip, I cooked it in a frying pan on high heat rath...

Delicious! I followed the lead of the previous reviewer and used the stovetop to heat and flip these, mainly because I had just cooked the chicken there and didn't want to heat up the oven with...

I used sour cream instead of mayonnaise and after I flipped the quesadillas over, I sprayed them with cooking spray and then salted them. And of course I added fresh sliced avocado on the top.

Mmmm! This quesadilla was really good! I only made one, so I just eyeballed all of the ingredients. I left out the salt (really doesn't need any with all of the great flavors). I added sauteed p...

Absolutely wonderful. I used our homemade salsa, uncooked tortillas so they were super fresh, and heated these on a skillet.

After trying this we won't go back to plain chicken & cheese quesadillas again. The only thing I changed was I substituted pico de gallo for the salsa. Yummy! Thanks for sharing!

I used homemade salsa and reduced fat sour cream instead of mayonnaise. This turned out to be a good quick kind of dinner for the boys. To make it a little heartier, I served it with Cilantro Li...

These were good. I used "Marinated Fajita Chicken" which I had cooked for recipe group. Like others, I also cooked mine in a skillet and also, like others, had difficulty flipping them. I think ...

Very few ingredients, and yet so flavorful! A quick and easy way to get dinner on the table when you're short on time, and a good way to use up a bit of leftover chicken. These also make a great...

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