Chicken Quesadillas. Just wanted to gives a heads up on two issues. This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado Chicken Quesadillas Simple, easy, delicious!

Serve with not only the sour cream, but additional salsa, salsa verde or guacamole. A perfect chicken quesadilla reicpe is the staple on every Mexican restaurant menu, but they're a snap to make yourself at home. Roast up your own chicken breast or make it even easier on yourself by using a prepared rotisserie chicken. You can have Chicken Quesadillas using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Quesadillas

You need 8 of Flour tortillas 6".
Prepare 1 cup of cheddar cheese.
You need 6 ounces of chicken - cooked and chopped (shrimp, steak crab all taste great as a substitute).
It's 2 of each green onions- finley sliced.
It's 1/2-1 of jalapeno -finely chopped.
It's 1/4 of each red bell pepper -- small dice.
You need 2 ounces of sour cream.
You need 1/4 teaspoon of cumin.
Prepare 1/4 teaspoon of chili powder.
Prepare 1/2 teaspoon of salt.
Prepare 1/4 teaspoon of black pepper.
Prepare 1/2 cup of Grape tomatoes -small diced.
Prepare 1 tablespoon of cilantro chopped.
You need 1 tablespoon of crystal hot sauce (your favorite hot sauce will work great).
You need 1/2 ounce of lime juice.

Game plan: These quesadillas can also be made on an outdoor grill. Just cook over high heat directly on the grates until the cheese is melted and the. In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper.

Chicken Quesadillas instructions

Mix all ingredients in a bowl..
Divide the filling into 4 equal portions. then place in the center of 4 flour tortillas and spread to cover the tortillas..
Place the other tortilla on top and press down..
In a Medium hot saute pan spray a 6 inch circle and place the Quesadillas in the center and cook until golden brown. Spray the top and flip. Cook untill it is golden brown and melty, melty in side. cut into half, four or six pieces..

Transfer to a medium mixing bowl. Cut each quesadilla into wedges and serve with Pico de Gallo. Perfect Grilled Chicken: Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese and diced bacon. Fold the tortillas in half and Place onto a baking tray.