Southwest Chicken Quesadillas Recipe
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Southwest Chicken Quesadillas

By: Crisco® Olive Oil 
"These quesadillas are perfect for dinnertime, lunchtime - even party time!"

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (24)

 

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Original Recipe Yield 4 servings
 

Ingredients

  • CRISCO® No-Stick Cooking Spray
  • 1 cup cooked chicken, finely shredded
  • 1/2 cup tomato salsa, plus additional for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 teaspoons chili powder
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups Jalapeno Jack or Monterey Jack cheese, shredded
  • 8 sprigs fresh cilantro, minced (optional)
  • Sour cream

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 703 | Total Fat: 37.3g | Cholesterol: 94mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 4, 2005 by LADYLYRICZ   view full review
I loved it. My family of picky eaters ate every last bite. To add more zing I added extra...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 12, 2005 by MRSASC   view full review
Delicious! I followed the lead of the previous reviewer and used the stovetop to heat and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 30, 2010 by Melanie b Supporting Member (Click to learn more about Supporting Membership)  view full review
I used sour cream instead of mayonnaise and after I flipped the quesadillas over, I sprayed...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 19, 2011 by MOLLE888   view full review
Mmmm! This quesadilla was really good! I only made one, so I just eyeballed all of the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 20, 2005 by leighfox   view full review
After trying this we won't go back to plain chicken & cheese quesadillas again. The only thing...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 5, 2011 by TeddyB   view full review
Best to eat this one straight out of the oven. It doesn't take too long for the tortilla to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 1, 2011 by andymanderson   view full review
Absolutely wonderful. I used our homemade salsa, uncooked tortillas so they were super fresh,...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 3, 2005 by BAYOU_ROSE   view full review
The temperature made it a little too crispy for me--I would do it again, but on 350 or lower. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 8, 2005 by casey   view full review
Easy and tasty. I left out the mayo and warmed them in a skillet. Whole family was happy.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on May 4, 2012 by Staci Supporting Member (Click to learn more about Supporting Membership)  view full review
These were good. I used "Marinated Fajita Chicken" which I had cooked for recipe group. Like...

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