Chicken Quesadillas are loaded with chicken and vegetables including spinach, and can make a quick meal for any given night when you need one!  My family loves them the most when I make them as appetizers, especially during the football season.  We’ll show you how to make these chicken quesadillas easily and turn them into wonderful appetizers!

These chicken quesadillas are filled with shredded chicken, caramelized onions, mushrooms, spinach, and melted cheese. 

They’re gooey, delicious, and very filling. 

Easy enough to make, freeze, and reheat them any time.

 

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 when I’m planning to serve them as an appetizer. 

Then I cut each quesadilla into smaller pieces (cut each one into thirds or in 4-pieces) to turn them into a fun finger-food.  

But you can make these for dinner by using the larger (10-inch) tortillas and cutting them in half or into quarters.

Chicken quesadillas are wonderful to serve as a side to complement a green salad or soup for a light dinner.

Quesadillas can be made easily on stove-top, or on an outdoor grill. 

Best of all, you can make these with practically anything you have in the refrigerator, including leftovers.  Yes, leftovers!

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. 

So yummy and satisfying!

The kids will love them too!

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 or spicy salsa for dipping.

Enjoy!

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 it, then add some red and green peppers with onions and cheddar cheese and you’ll enjoy an easier version of chicken quesadillas. 

• Try making your own tasty creations.

*You can follow along with the recipe below, or check out our full recipe card below!

Ingredients Needed for Chicken Quesadillas:

• 16-ounce skinless chicken tenders

• 10-ounce white mushrooms- rinsed, chopped

• 2 medium yellow onions- chopped

• 3 large garlic cloves- thinly sliced

• 2 Tbsp. olive oil – divided

• 1/8 tsp. cayenne pepper

• 1 Tbsp. chopped fresh parsley

• salt and pepper to taste

• 2 cups shredded sharp cheddar cheese

• 1 cup packed fresh baby spinach- rinsed

• 8 (8-inch) tortillas

• olive oil cooking spray

EASY DIRECTIONS…

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 shredded cheese, and a couple of fresh spinach leaves.

6. Fold one side to close the tortilla. Place into the skillet and cook for 2 minutes, flip over the tortilla and cook for another 2 minutes. Remove and cut into 4 small pieces.

7. Serve warm with sour cream on the side.

Yields: 32 mini chicken quesadillas

 

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Here are a few more recipes for Chicken Tenders you might enjoy!

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

 

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 xo anna and liz