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ChickenQuesadillaFinal

I enjoy Mexican food and am always looking for new recipes. I tried different recipes and experimented until I got to this quick and easy recipe for Chicken Quesadillas. Plus it is packed with flavor and wonderful ingredients! You will be disappointed when it is gone! You can pair this recipe with my Mexican Rice (Spanish Rice). This is a great recipe for lunch, dinner, or even an appetizer for a party. As a bonus, if you make my Super Bowl Turkey Chili With Cornbread recipe you use some of the same ingredients including the ground cumin, chili powder, and sharp cheddar cheese!

Since I posted this recipe back in February it has become one of my “Go To” recipes for those busy nights or late-working nights where a quick dinner is needed. I can get this meal on the table in about 20 minutes from prep to baking. I also found a quicker and easier way to assemble the quesadillas – which I share below. The flour tortillas I purchase are 8 to a package. Since I only need to use 4 of them I make this meal for 2-weeks. That way I finish the tortillas, cheese, and salsa. It is great when nothing goes to waste because you bought it for one recipe.

Ingredients I like to use

1 BBQ Rotisserie Chicken

1 sweet onion

1 tsp chili powder

1 tsp ground cumin

½ cup salsa

½ tsp salt

1 tsp dried oregano

4  8-inch flour tortillas

Olive oil

Shredded sharp cheddar cheese

Sour cream (light)

Salsa

Preheat oven to 425. Bake 8 to 10-minutes. Prep is about about 10-minutes.

Preparation

Slice the sweet onion thinly. Pour olive oil in a small frying pan covering the bottom surface. Place sweet onions in frying plan and caramelize them over low to medium heat. This will take about 7 to 10-minutes. I like a medium heat to caramelize them quicker!

While the onions are caramelizing, you can make the filling. Cut the chicken into small pieces – first removing the skin. Place in a small pan. Add chili powder, ground cumin, salsa, salt and oregano. Mix and place over low heat to warm the ingredients for a few minutes.

My New Way to Assemble the Quesadillas!

While the onions are caramelizing and chicken mixture is heating, spray your baking pan and place two flour tortillas side-by-side on the pan. Sprinkle half of the cheese over the tortillas. Then add your chicken mixture and spread evenly but not quite to the edge.

By now your onions should be ready.

Place the onions on top of your chicken mixture then the remaining cheese.

I top each with another flour tortilla and then bake. It saves a few minutes and is easier to make this recipe.

Bake for 10-minutes. Check after about 8-minutes as the ends will burn if left in the oven too long.

Once golden brown, remove, cut into wedges. Serve with salsa and light sour cream. Enjoy!

My Original Way to Assemble the Quesadillas!

Sprinkle half of the cheese over half of each tortilla. Once chicken mixture is heated, divide and place evenly over the cheese.  Add caramelize onions. Top with remaining cheese. On the plain side of the tortilla, brush olive oil on the edge portion. Fold over chicken mixture, lightly pressing the ends to seal. Place on a lightly greased baking pan. Bake for 10-minutes. Check after about 8-minutes as the ends will burn if left in the oven too long.

Once golden brown, remove, cut into wedges. Serve with salsa and light sour cream. Enjoy!

2 thoughts on “Chicken Quesadillas – Updated August 2012

  1. Elaine says:

    The items for this are on my list!!

    1. Bernice says:

      Wonderful! I hope you enjoy it!

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