Southwestern Chicken Quesadillas

  • Yield 6 servings

These quick and easy chicken quesadillas make a great after-school snack. Easy to use with an oven or a skillet!

Chicken Quesadilla Recipe


12 (6- to 8-inch) whole-wheat tortillas
1 cup salsa
1 cup shredded cooked chicken
1/3 cup black beans, drained and rinsed
1/2 cup fresh corn kernels
1 cup shredded reduced-fat Monterey Jack or Mexican blend cheese


  1. Preheat  oven to 450F.
  2. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine chicken, black beans, corn and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere.
  3. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Yield: 6 quesadillas.



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