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READY IN 27 mins

Quesadillas II

Read Reviews (124)

"Fabulous recipe for all you Mexican food lovers. It is quick and easy! Serve with salsa and sour cream." — Jessie Novotny

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Original recipe makes 10 servings Change Servings

1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon vegetable oil
1 onion, sliced into strips

2 tablespoons salsa
10 (10 inch) flour tortillas
2 cups shredded Cheddar-Monterey Jack cheese blend

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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking spray.
In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to add more to taste).
Place the tortillas between two damp paper towels and microwave on high for 1 minute.
Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted. Cut the quesadillas into fours.

Kitchen-Friendly View

PREP 20 mins
COOK 7 mins
READY IN 27 mins

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These were so yummy Jessie. Quesadillas are one of my favorite foods and they wouldn't be complete without bell peppers, so I chopped up an orange bell pepper and threw it in the mix. I spread a little butter on one side of the folded tortilla and baked them at 400 flipping them over half way. I cooked them for about 7 minutes on each side and they turned out perfect. The tortilla was lightly salted and crunchy...soooo good. Between my husband and I, we gobbled down 6 of these. I could eat these everyday! Thanks for sharing.

—JOSIE

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Most Helpful Critical Review

Aug 10, 2010

I must be missing something. ONE chicken breast, TWO tablespoons of salsa, TEN ten inch tortillas? I added one extra chicken breast and STILL had very sparsely covered tortillas. Baked in the oven, they did indeed turn out crispy, but not in a good way. They were dry. There is not enough substance inside the tortillas to even fill them halfway. Should you decide to make this recipe, then use about 4 chicken breasts, and about 1 cup of salsa. Then butter the tortillas and fry them up in the skillet. Much better this way.

—Mom22GreatKids

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171 Ratings

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Jan 05, 2004

I could not belive how well the tortilla browned and got crispy on the out side i thought you would have to fry them to get that outcome i also added bell pepper and i followed the advice of someone else and baked at 400 degrees for 7 to 9 min then flipped and did it for another 7 to 9 min really great recipie highly recomended i served mine with tortilla soup also on this site.

—MBLAKELY

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Mar 12, 2006

This is a very easy and tasty recipe that's good for the whole family. I find that adding a little bit of cumin or chili powder spices up the recipe nice, but not too much. Also, red pepper is a great thing to add, it really gives the recipe alot more flavor, but not in a spicy-hot way, in a nice well-rounded way

—Grace

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Mar 26, 2006

The only thing that I did differently was to cube my chicken and use a hickory seasoning (with a little liquid smoke) to give this some added flavor. I also used green onions instead as well. Hubby and I really enjoyed. Put this on the flat side of the grill pan and was delicious. Thanks for an easy (and inexpensive) meal when I don't feel like slaving over the hot stove.

—Momof2

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Nov 09, 2004

I used a bag of tyson's grilled chicken strips, added an orange bell pepper and garlic powder to recipe. It ended up making five quesadillas (I guess I like more filling than normal) but it was soooooo delicious I can't wait to make again. By the way, I'm the girl who always holds the onions and peppers on most anything, but this recipe was so good don't let a little aversion to onions stop you. mmmmmmmmm can't wait to make again!!!

—LADYDRAKE

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Dec 14, 2005

I've made these a few time's,they are great and easy to make. I add a packet of taco seasoning, a little taco bell hot sauce.Yum even my 5 year old loves them.I butter thefolded over edge so they stay shut and brush melted butter on top before cooking them, this makes them crispy and golden brown on top. Thanks for the recipe. Alecia

—ALECIA1974

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Aug 10, 2009

Delicious and very quick to throw together. Instead of cooking the chicken in oil I rubbed it with a bit of taco seasoning then threw it on the George Foreman. I then shredded it and mixed it with the salsa and a dollop of fat free sour cream to make it a little creamy. I did take another reviewer's suggestion and baked at 400 for 7 minutes, then flipped and baked for 5 more minutes. The tortillas browned and crisped up perfectly. My fiance *loved* this, so I will definitely make again. Great quick dinner. Thank you! :)

—CookinBug

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Nutrition

Calories
381 kcal
19%

Carbohydrates
42.1 g
14%

Cholesterol
46 mg
15%

Fat
8.4 g
13%

Fiber
2.6 g
10%

Protein
21.7 g
43%

Sodium
530 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quesadillas II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 381
Calories from Fat: 75

% Daily Value *
Total Fat 8.4g 13 %
Saturated Fat 5.1g 26 %
Cholesterol 46mg 15 %
Sodium 530mg 21 %
** Potassium 236mg 7 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 2.6g 10 %
Protein 21.7g 43 %
** Sugars 0.6g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 12 %
Iron 27 %
** Thiamin 42 %
** Niacin 75 %
** Vitamin B6 19 %
** Magnesium 12 %
** Folate 51 %

* 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.