Southwest Chicken Quesadillas Recipe -
Southwest Chicken Quesadillas Recipe

Southwest Chicken Quesadillas

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat oven to 450 degrees. Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® 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 More Reviews

Most Helpful Positive Review
Feb 04, 2005

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 rather than in the oven, same result. I'll probably use a little less mayo next time, mayo seems to add an elusive sweetness. But it was delicious, and I'm holding onto this recipe.

Most Helpful Critical Review
Sep 03, 2005

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 and you're good to go.


30 Ratings

Feb 12, 2005

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 without necessity. I used sour cream in place of the mayo. Husband came back for seconds...enough said ;) Will definitely make again.

Apr 30, 2010

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.

Apr 19, 2011

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 peppers and onions to the mix because I love veggies in my quesadillas. I may reduce the heat next time because at 450 my tortillas started to brown on the edges, which I didn't care for. I had a hard time flipping this quesadilla, too. I ended up putting a dinner plate over top of it and flipping over the cookie sheet, sliding it back on the cookie sheet with ease. I just cubed some chicken breast that I grilled with Mrs. Dash Lime Fiesta seasoning rather than shredding the meat. This is an easy, quick recipe that I will use again, for sure.

Mar 01, 2011

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

Feb 20, 2005

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!

Oct 30, 2012

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 Lime Rice and homemade refried beans.


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  • Calories
  • 703 kcal
  • 35%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 37.3 g
  • 57%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 30.5 g
  • 61%
  • Sodium
  • 1200 mg
  • 48%

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

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