Chicken Quesadillas

Chicken Quesadillas

Dinner ready in 25 minutes! Enjoy grilled chicken quesadillas made with Old El Paso® flour tortillas. Perfect if you love Mexican cuisine.

Prep Time



Total Time






cups shredded cooked chicken
cup chopped fresh cilantro
Old El Paso® flour tortillas (8 inches in diameter)
cup shredded Monterey Jack cheese (4 ounces)
can (4.5 ounces) Old El Paso® chopped green chiles, drained
Old El Paso® Thick ‘n Chunky salsa, if desired
  1. Heat coals or gas grill for direct heat. Mix chicken and cilantro.
  2. Place 1 tortilla on 30x18-inch piece of heavy-duty aluminum foil. Top with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies. Top with another tortilla. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam.
  3. Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.
  4. Cut quesadillas into wedges. Serve with salsa.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Use deli roasted chicken if you don't have leftover cooked chicken on hand.
Serve With
For a super-quick side dish, combine hot cooked rice with salsa or with melted process cheese spread. Top with sliced ripe olives and chopped green onions for a festive look.
If you don't want to heat up the grill, cook the filled tortillas in a 10-inch skillet over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 505
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,),
  • Cholesterol 85mg;
  • Sodium 760mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 3g,
  • Protein 34g;
Percent Daily Value*:
    • 3 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.