Tex Mex Chicken Quesadilla
User Reviews
5
Tex Mex Chicken Quesadilla
Description
The filling is formed by sautéing shredded chicken and diced bell pepper in vegetable oil, then simmering with tomatillo green chili salsa to infuse a tangy, mildly spicy flavor. Fresh corn kernels and diced avocado are gently stirred in last to add sweetness and creaminess. The mixture is seasoned simply with salt and pepper, allowing individual ingredients to shine.
For assembly, the filling and shredded cheeses are divided evenly among four large (12-inch) flour tortillas. Each tortilla is folded over the filling, then cooked in a lightly oiled skillet over medium-low heat until the tortilla crisps and the cheeses melt, resulting in a golden, crunchy exterior and smooth, savory interior. The quesadilla is flipped carefully to brown both sides evenly.
These quesadillas serve well as a casual lunch or dinner, pairing naturally with salsa, sour cream, or guacamole. Variations in chicken type or cheese can be applied to suit preferences, and the inclusion of avocado adds a refreshing contrast to melted cheese and warm fillings.
Ingredients
- 1 lb rotisserie chicken shredded (See Note 1)
- 1 tbsp vegetable oil
- 1 red bell pepper diced (See Note 2)
- 1 cup tomatillo green chili salsa (recipe on site)
- 8 oz corn can drained or thawed
- 1 avocado cubed
- salt
- black pepper
- 4 flour tortillas 12" size
- 1 cup cheddar cheese shredded (See Note 3)
- 1 cup Monterey jack cheese shredded (See Note 3)
- cooking spray or oil
Instructions
Filling
- Add the oil to a large skillet over medium heat. Add the shredded chicken and cook for a minute. Add the red bell pepper and stir to combine, cook for another minute.
- Pour in the salsa verde, stirring to combine and simmer for 3 minutes. Add the corn and chopped avocado, gently stirring to combine. Cook another minute. Season to taste with salt and pepper and remove from heat and pour into a bowl.
Assembly/Cook
- This makes four large quesadillas so divide the filling and cheese accordingly.
- Wipe skillet clean with paper towel. Heat skillet over medium low heat and coat pan with cooking spray.
- Add a tortilla and on half of it sprinkle some of the cheeses and the chicken filling. Top with some more cheese and carefully fold tortilla over to cover filling. Cook for 2-3 minutes to brown and crisp tortilla and melt cheeses.
- Flip quesadilla over and cook other side for 1-2 minutes and browned. Filling should be warmed and cheeses melted.
- Remove from pan and slice into thirds on a cutting board. Serve with salsa of choice, guacamole or plain with sour cream.
Notes
- You can switch the shredded chicken for other cooked chicken options such as tenders, thighs, or canned chicken.
- Use any color bell pepper you have on hand for similar flavor and color contrast.
- Substitute different shredded cheeses as desired to adjust flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 55mg | 18% |
| Sodium | 944mg | 39% |
| Potassium | 641mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2007IU | 40% |
| Vitamin C | 48mg | 53% |
| Calcium | 452mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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