Loaded Chicken Quesadillas

While I love to cook, some evenings I just want a recipe that is quick and easy.   This quesadilla recipe uses leftover chicken breast (or a rotisserie chicken from your local market, if you prefer) for a quick weeknight dinner. Topped with fresh avocado salsa and sour cream, no one will suspect that this meal started out as leftovers!

Quesadilla Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1 cup red onion, diced
  • 1 1/2 cups cooked chicken breast, diced
  • 8 ounces colby jack cheese, shredded
  • 12 small flour tortillas

Quesadilla Directions:

Heat olive oil in a small saute pan over medium-high heat.  Add bell peppers and onion and saute for 5 minutes.  Add chicken and cook for an additional minute to heat through.

Spray a nonstick panini pan (or nonstick fry pan) with cooking spray.  Over medium heat, add one tortilla, 1/6 of the chicken mixture, and 1/6 of the cheese.  Top with a second tortilla and apply the panini press to the top.  (If you are using a fry pan, you can use a small baking pan or cookie sheet weighted down with a large can from the pantry.)  Cook for 2 minutes on each side.

Transfer the quesadilla to a cutting board and tent with aluminum foil to keep warm. Repeat for the remaining 5 quesadillas.

Salsa Ingredients:

  • 1 medium tomato, diced
  • 1 Hass avocado, diced
  • 1/2 cup black beans, rinsed and drained
  • Juice from 1/2 of a lime
  • Kosher salt

Salsa Directions:

Combine the tomato, avocado, and black beans in a bowl. Squeeze the lime juice over the mixture, season to taste with salt, and toss to coat evenly.

Bringing It All Together…

Cut each quesadilla into quarters. Arrange on a plate, and op with avocado salsa and sour cream. Enjoy!

One Response to Loaded Chicken Quesadillas

  1. Great recipe! I used it with our leftover bar-b-que chicken breast and added a pinch of ground chipolte powder to counter act with the sweetness of the bar-b- que sauce. I could have used a bit more chipolte powder but I was cooking for my three little girls. And of course we had to dip in sour cream! We don’t have a panini pan so I just put them on a cookie sheet lined with tin foil and a light drizzle of canola oil and baked at 375 for 6 mins. They aren’t quite as pretty as yours but they have a nice texture. Thank you so much!