Chicken Quesadillas

Chicken Quesadillas are loaded with shredded chicken, caramelized onions, mushrooms, spinach and melted cheese. So yummy, these chicken quesadillas are ideal for a quick meal on any given night when you need one!  My family loves them when I make them for dinner.  And, we’re happy to show you how to make these chicken quesadillas easily.

Chicken Quesadillas

Chicken quesadillas make a delicious dinner in a matter of minutes. They can be made easily on stove-top, or on an outdoor grill.  Delicious and filling! Serve them with our tomato and saffron bisque, and our simple and spicy salsa for a complete dinner.

Cut Them Into Different Sizes

You can slice each quesadilla into smaller pieces (cut each one into thirds or into 4-pieces) and serve them for dinner, or as an appetizer on game nights or family gatherings. Plus, you can make these larger for dinner by using a package of large (10-inch) tortillas and cut them in half or even quarters. LOVE Quesadillas? Be sure to try our Loaded Beef Quesadilla! They too are terrific for the whole family to enjoy.

Reasons to LOVE these Chicken Quesadillas…

• These chicken quesadillas are loaded with flavor!
• Loaded with protein!
• While the mushrooms offer and a rich, low calorie source of fiber, additional protein, and antioxidants.
• They’re gooey, delicious, and very filling. 
• So yummy and satisfying – the kids will love them too.
• Easy enough to make, freeze, and reheat them any time.
• Best of all, you can make these with practically anything you have in the refrigerator, including leftovers.  …Yes, leftovers!

A Few Good Tips…

• To help speed up the cooking time and make it one step easier, you can use a rotisserie chicken you buy at the supermarket. 
• Shred the chicken. Then add some red and green peppers with onions and cheddar cheese and you’ll enjoy an easier version of chicken quesadillas. 
• Go ahead and make your own tasty creations.
• Use leftovers from the night before like steak, chicken, or grilled vegetables; chop them up and add your favorite shredded cheeses on top and grill them until golden crispy. 

How To Make These Chicken Quesadillas?

For this recipe, you will need one package of chicken tenders and a package of the smaller (8-inch) tortillas, which I love if I am serving my family for dinner, or as an appetizer. 

Ingredients:

For this recipe, you will need the following ingredients:

• Skinless Chicken Tenders
• White Mushrooms
• Yellow Onions
• Garlic Cloves
• Olive Oil
• Fresh Parsley: we prefer fresh over dried parsley to give a fresh flavor to the mixture.
• Seasonings: you will need cayenne pepper, salt and black pepper.
• Shredded Sharp Cheddar Cheese
• Fresh Baby Spinach
• Flour Tortilla: you will need the 8-inch size for this recipe.
• Cooking Spray: choose olive oil cooking spray.

Directions To Make Them:

(*Follow along with our STEP-BY-STEP instructions, or check out our full recipe card below!)

1. In a medium size skillet, heat 1 tablespoon of olive oil and grill the chicken for about 8 to 10 minutes, until well cooked. Transfer to a plate and chop or shred chicken with a fork into bite-size pieces.  Set aside.

2. In the same skillet, add 1 tablespoon of olive oil. Add onions and garlic. Cover and simmer on low heat to caramelize them, turning occasionally. 

3. Add in mushrooms, parsley, and cayenne pepper. Cook until mushrooms are softened and tender, about 5 minutes.  Taste, and season with salt and pepper to taste.

4. To Fill the Tortilla:  Heat a large skillet over medium heat. Spray with cooking oil. Take one tortilla and place it on a work surface or on a plate. 

5. Add onto one side, some mushroom-onion mixture, about 1 to 2 tablespoons, then some shredded chicken, and top with 1 tablespoon of shredded cheese, and a couple of fresh spinach leaves.

6. Fold one side to close the tortilla. Place into the skillet, and continue filling as many as you can fit into the skillet. Cook for about 2 minutes, flip over the tortilla and cook for another 2 minutes, until golden brown.

7. Remove and cut into 4 small pieces. Repeat and continue to fill as many tortillas, as needed or until all the chicken and mushroom mixture is gone. Serve warm with sour cream on the side.

Yields: 32 mini chicken quesadillas

Storing & Freezing…

Store any leftovers in a sealed container and keep them chilled in your refrigerator. They will stay fresh for up to 3 days. You can also freeze them, and for up to 1 month.

 

Your family and friends will LOVE these Chicken Quesadillas! 

I’ve made these so many times and decided to make them again for our neighborhood gathering, sort of a potluck dinner, only in a mini version to serve them as an appetizer. They turned out great! Everyone enjoyed them immensely!

Just serve them with a side of sour cream, guacamole, and maybe some spicy salsa for dipping. They will love it!

Enjoy!

Try These Next!

• Chicken Tenders Smothered with Lemon & Parsley
• Chicken Pot Pie without Pie Crust
• OVEN-Fried Chicken Fingers with Sriracha Dipping Sauce

Hello friends!  Are you cooking or baking with us?  If you try our chicken quesadillas recipe, let us know and leave a comment and a star rating below!  Sharing your experience and insights will not only help those who read them but will help us too!

Happy & Healthy Cooking!

Thanks for stopping by!

 xo anna and liz