Cheesy Chicken Jalapeno and Onion Quesadilla
This easy chicken and cheese quesadilla recipe featuring diced jalapenos and red onion is perfectly gooey and delicious.
Equipment
Ingredients
- 1 flour tortilla 8-inch
- ½ cup shredded mexican-blend cheese
- 2 oz Salsa-Marinated Chicken* shredded
- 1 tsp diced jalapeno
- 1 tsp diced red onion
- Chips & salsa optional side
Instructions
- Lay the tortilla flat on a large pan or griddle. Spread shredded cheese evenly over one half of the tortilla, then top with chicken, jalapenos, and red onion.
- Fold the empty half of the tortilla over the fillings and press down with a spatula.
- Cook over medium-low heat until the bottom is crisped to a golden-brown, about 8-10 minutes. Then carefully flip and crisp the other side, about 3-5 minutes.
- Transfer cooked quesadilla to a cutting board and slice into 4 equal triangles. Serve immediately with a side of chips and salsa.
Notes
Salsa-Marinated Chicken: We usually have leftover salsa marinated chicken in our fridge since it makes for easy lunches. But any Mexican-seasoned chicken or plain grilled chicken tastes great in a quesadilla if you don't have salsa-marinated chicken lying around!
Serving suggestions: Try our homemade guacamole with this quesadilla if you're feeling extra fancy!
Doubling the recipe: You can easily double this recipe by making one "full-size" quesadilla, then cutting it into 8 triangles. Spread the filling over an entire tortilla (instead of half), then top it with the second tortilla (instead of folding the tortilla), and continue with the recipe as normal.
Nutrition
Calories: 373kcal | Carbohydrates: 19g | Protein: 28g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 858mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 9mg | Calcium: 430mg | Iron: 2mg