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Cheesy Chicken Quesadillas

Sandwiched between two tortillas, chicken and sun-dried tomatoes make a warm cheesy Mexican-style sandwich that everyone in the family can enjoy.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 tablespoon olive oil
2 to 3 (12 ounces) Gold'n Plump® Boneless Skinless Chicken Breast, cut into strips
8 (7-inch) flour tortillas
1 avocado, peeled and thinly sliced
1 1/2 cups (6 ounces) finely shredded Monterey Jack cheese
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 green onions, thinly sliced
1/2 cup nonfat sour cream
1/2 cup salsa

Instructions 

Preheat oven to 375°F.

Heat oil in medium skillet over medium-high heat. Add chicken; cook, stirring occasionally for 10 to 12 minutes or until lightly browned and thoroughly cooked.

Transfer chicken to plate. When cool enough to handle, cut into 1/2-inch pieces

Place 4 tortillas on baking sheet. To assemble each quesadilla: Leaving a 1-inch border on the edges, arrange a layer of avocado slices, sprinkle with cheese, sun-dried tomatoes, green onions, chicken, and another sprinkling of cheese. Top with another tortilla, pressing down gently to make filling adhere. Repeat with other tortillas.

Bake about 10 minutes or until cheese is melted and tortillas are softened and warm.

Use a knife or a pizza wheel (cutter) to cut each quesadilla into 4 wedges for a main course, or into 6 wedges for appetizers.

Garnish with dollops of sour cream and accompany with a bowl of salsa.

Tips 

Serve warm with a green salad for a light lunch. For an appetizer, cut the quesadillas into smaller wedges.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      716
    • Calories from Fat 
      43%
    • Total Fat 
      34g
    • Saturated Fat 
      12g
    • Total Carbohydrate 
      69g
    • Protein 
      33g
    • Sugars 
      4g
    • Cholesterol 
      66mg
    • Dietary Fiber 
      7g
    • Sodium 
      1,035mg
  • DAILY VALUE
    • Vitamin A 
      41%
    • Vitamin C 
      22%
    • Calcium 
      49%
    • Iron 
      25%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3.5
    • Fat 
      5.5
    • Fruit 
      1
    • Very Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source