Chicken Quesadillas

Zesty chicken, fresh peppers, and melted cheeses are the key components of this chicken quesadilla recipe. Couple it with a homemade pico de gallo for a boost of flavor.


  • Quesadillas
  • 2 boneless, skinless chicken breasts, each 4 ounces
  • 1/4 cup chopped onions
  • 1/2 cup chopped fresh tomatoes
  • 1/2 cup chopped fresh cilantro
  • 3 whole-wheat tortillas, each 8 inches in diameter
  • 1/2 cup shredded reduced-fat cheddar cheese
  • Fresh Pico de gallo
  • 1 cup jalapenos
  • .5 tomato
  • onion
  • cilantro
  • lime juice


  • Serves 3
  • Heat oven to 425 F.
  • Lightly coat a baking sheet with cooking spray.
  • Cut each chicken breast into cubes.
  • In a large, nonstick frying pan, add the chicken and onions and saute until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes.
  • Remove from heat.
  • Stir in the salsa, tomatoes and cilantro.
  • To assemble, lay a tortilla flat and rub the outside edge with water.
  • Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim.
  • Sprinkle with a spoonful of shredded cheese.
  • Fold tortilla in half and seal.
  • Place on a cookie sheet.
  • Repeat with the remaining tortillas.
  • Lightly coat the top of the tortillas with cooking spray.
  • Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes.
  • Cut in half and serve immediately.

Nutritional Value

  • Serving size is 2 halves.
  • Cholesterol 70mg
  • Calories 298
  • Sodium 524mg
  • Total carbohydrate 25g
  • Saturated fat 5g
  • Dietary fiber 6g
  • Added sugars 0g
  • Monounsaturated fat 3g
  • Protein 27g
  • Total fat 20g

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