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 10 min
  • Total Time 25 min
  • Servings 4

2
cups shredded cooked chicken
1/4
cup chopped fresh cilantro
8
Old El Paso™ flour tortillas (8 inches in diameter)
1
cup shredded Monterey Jack cheese (4 ounces)
1
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.

Expert Tips

Use deli roasted chicken if you don't have leftover cooked chicken on hand.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
505
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
),
Cholesterol
85mg
85%;
Sodium
760mg
760%;
Total Carbohydrate
50g
50%
(Dietary Fiber
3g
3%
),
Protein
34g
34%
;
% Daily Value*:
Iron
22%;
Exchanges:
3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.