Chicken Quesadillas

Chicken Quesadilla 1 Chicken Quesadilla 2 Chicken Quesadilla 3


It’s Friday, and you know what that means!  FOOTBALL TOMORROW!  I wanted today’s dish to be something that would go great with your tailgating and football-watching, but could also just be a delicious dinner for any night of the week.  These quesadillas fit the bill.

Why is it that Mexican food (like quesadillas and nachos) goes so great with American football?  I have no idea, but I’m glad it’s true.  I sometimes go to Buffalo Wild Wings restaurant to watch multiple games at once, and when I’m there, I always order their quesadillas!  They’re so good, and this homemade version is even better!

This dish is great for weeknight meals too because it uses pre-cooked rotisserie chicken from the store.  So the only prep work you have to do is chop the onion and cilantro, and then the rest is just assembling your quesadilla!  Nice and quick!  Honestly, this is an easy meal, but the tricky part is FLIPPING your tortilla over in the frying pan.  I required assistance from my ever-ready-to-save-the-day husband to keep my precious quesadilla from flipping right onto the floor.  But I gotta say, these were so good, I probably would’ve eaten it off the floor.  No shame.

Chicken Quesadillas

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Source:  Sweet Bites Blog

Serves: 4 quesadillas, 16 triangles when cut

¼ cup of red onion, finely diced
¼ cup of cilantro, finely chopped
Juice of 1 lime (about 2 tablespoons)
Salt and pepper (to taste)
½ cup of refried beans
½ cup of sour cream
2 cups of cooked chicken, shredded (I recommend rotisserie chicken from the store)
1 cup of shredded cheese (Cheddar, Monterrey, Mexican Blend, any type will do)
8 corn or flour tortillas

Add the diced red onion and chopped cilantro in a bowl. Add a pinch of salt and pepper plus the lime juice. Mix and put aside.

Start putting together your quesadillas.  Spread about sour cream over 4 of the tortillas.  Spread the refried beans on the other 4 tortillas.

Take a handful of the cheese and sprinkle over the sour cream tortillas, trying to cover the whole thing.  Add the shredded chicken, and then add the onion/cilantro salsa on top.  If you want, you can also add some hot sauce to give them a bit of kick-in-the-butt flavor. Cover each with the refriend bean tortillas.

Heat a large cast iron or frying pan to medium high heat.

Add a small amount of oil (about ½ teaspoon) and spread it around the bottom of the pan with a spatula.

Carefully add your filled tortilla and cook until light golden brown, about 2 minutes. Flip over and cook until the other side is golden brown and the cheese is melted.  Repeat with each quesadilla.

Serve with sour cream and salsa for dipping.  (I mixed in some extra chopped cilantro and lime juice into my sour cream.  I highly recommend it!)

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