Chicken Quesadillas

Chicken Quesadillas are another family favorite that are quick and easy.  There are unlimited possibilities to what one may add to their quesadillas.  So I often use baked chicken in my quesadillas, but sometimes I just use grilled veggies, leftover steak, fajita meat, pepperoni or various cheeses.  Since I meal prep for the week on Sundays, the baked chicken breasts that I make are great for chicken quesadillas throughout the week.

 

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See my moist baked chicken recipe here: https://majorgates.com/recipes/baked-chicken-breasts/

 

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If you love Mexican food and want more options other than making tacos, consider investing in a quesadilla maker.  So having a quesadilla maker is great for making quick meals for the family and especially kids.  Then you can put whatever you want in them and accommodate those picky eaters.  I will show you how to make these chicken quesadillas that are easy and delicious.

Ingredients for Chicken Quesadillas

• 8-10 count of Burrito sized flour tortillas
• Baked chicken or a store brought Rotisserie chicken.  You can also use other leftover meat you may have such as steak or pork.  See my baked chicken recipe here:
• Red Bell Pepper (optional)
• Greed Bell Pepper (optional)
• Medium onion (optional)
• One jalapeno (optional)
• 14 ounce can of black beans
• 4 ounce small can of mushrooms (pieces and stems) – drained
• 1 package of shredded Mexican cheese (2 cup bag)
• Cooking Spray
• Olive Oil  (to saute any veggies)

Seasonings

• • Granulated Garlic or Garlic Powder
  • Dried Cilantro Flakes
  • Tony Chacheres Original Creole Seasoning

Supplies

• Saute Pan
• Cooking tongs
• Quesadilla Maker
• Knife
• Kitchen scissors (optional)

 

Chicken Quesadillas Directions

• Start by rinsing and slicing/chopping your veggies if adding.
• Sauté your veggies in the olive oil.  Start with the bell peppers since they take the longest to cook.

 

• Then add the onions and seasonings until cooked through.

 

• Add the mushrooms until heated.  Remove veggies from heat and set to the side.

 

• Spray the quesadilla maker, top and bottom with cooking spray.  Do not turn on the quesadilla maker yet.
• Place one flour burrito tortilla on the bottom.

 

• Add some cheese on the tortilla in the center.  Do not let the cheese go to the edges or when it is cooking, it will pour out creating a big mess.
• Chop or tear your chicken into small pieces and add on top of the cheese.  The chicken can be cold.  It will heat up in the quesadilla maker.  Turn on the quesadilla maker now.  You will be adding things while it is open and heating up.  By doing it this way, you ensure everything heats thoroughly and evenly.  You don’t want a burnt top or bottom and cold ingredients in between.

 

• Add the sautéed veggies in the center.

 

• Then add the black beans.
• You can add the drained black beans to the quesadilla or you can cook with a few seasoning first.  I add in a small sauce pan the beans, undrained with some garlic powder, a little of cumin, Tony Chacheres Creole Seasoning and heat on medium heat until a light boil.  I then drain the beans to use on the quesadilla.  If you already drained the beans, no problem, just heat up with some water and the seasonings.

 

• To help it all stick together, add another layer of shredded Mexican cheese.

 

• Then add the chopped Jalapenos.

 

• Place another flour burrito tortilla on the top and spay the tortilla directly with cooking spray.

 

• Close the quesadilla maker lid and press lightly.  So it does not matter if the lid does not close all the way.  The  quesadilla will cook anyway.  You are just wanting it to lightly brown on the top.  If your quesadilla maker was turned on at the beginning when you started to add your toppings, everything is nice and warm.

 

• Cook for about 3-4 minutes or until top is lightly brown.

 

• Use cooking tongs and pull quesadilla onto a large plate or the counter.

 

• Allow to cool for 5-10 minutes before you cut.  Also, cut against the lines with a knife or I prefer kitchen scissors for a cleaner cut.

 

• Serve these chicken quesadillas with your favorite Mexican side dish, with a salad or by itself.  Most kids can eat 2 wedges, so one quesadilla can feed about 3 kids.  Therefore, you can make one with toppings adults like and another with toppings kids like, which is usually meat and cheese or just cheese.

 

I serve with my favorite salsa and homemade avocado green chili sauce or guacamole.  So for more recipes like this, see my easy ground turkey enchiladas: https://majorgates.com/recipes/ground-turkey-enchiladas/

 

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