Appetizers/ Chicken Recipes

Chicken Quesadillas

Chicken Quesadillas by 2sistersrecipes.com

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 my son, during his favorite pass-time, 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.

I used the smaller (8-inch) tortillas, which I love when I’m serving them as an appetizer.  I cut them into smaller pieces, making them a fun finger-food.  But you can make these for dinner by using the larger (10-inch) tortillas and cut them in half or into quarters.

Chicken quesadillas are wonderful to serve as a side to compliment any soup on a chilly night.

 

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.  Yeah, leftovers!

Toss 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!

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

Just serve them with a side of sour cream or a spicy salsa for dipping and enjoy!

Here’s a tip: To help speed up the cooking time and make it one step easier, you can use a rotisserie chicken you buy at the super market.  Shred it, then add some red and green peppers with onions and cheddar cheese and you’ll enjoy an easier version for chicken quesadillas.  Try making your own tasty creations.

*You can follow along with recipe below, or jump down to the bottom of this post for our full recipe card.

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

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.

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

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.  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.


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.  Serve warm with sour cream on the side.

Yields: 32 mini chicken quesadillas

 

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Chicken Quesadillas by 2sistersrecipes.com

Chicken Quesadillas
Recipe type: Appetizer /or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 16 quesadillas
 
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.
Ingredients
  • 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
  • ⅛ 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
Instructions
  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. Add in mushrooms, parsley and cayenne pepper. Cook until mushrooms are softened and tender, about 5 minutes. Taste and season with salt and pepper.
  3. 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. 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.
  4. 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. Serve warm with sour cream on the side.
  5. Yields: 32 mini chicken quesadillas

 

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8 Comments

  • Reply
    Val
    October 3, 2013 at 4:00 pm

    Your blog is getting more and more amazing with every recipe.

    • Reply
      annaliz
      October 3, 2013 at 4:04 pm

      Thanks Val , you are so sweet !! And same with yours too!

  • Reply
    AnnaP
    October 3, 2013 at 4:45 pm

    Thank u. I never knew how to make these properly!

    • Reply
      annaliz
      October 7, 2013 at 4:03 pm

      You're welcome! And thank you for the comment, its so good to hear from friends letting us know if our recipes are helpful in anyway. Thanks again!

  • Reply
    Marin mama cooks
    October 3, 2013 at 7:54 pm

    Chicken quesadillas do rock and I never hear my kids complain when I'm serving them up for lunch. They're a staple in our house like grilled cheese. I cook them up in the skillet as well, it gets them all brown and crispy and the cheese melts perfectly. Your photos looks so scrumptious that I just want to dig in and have one now! 🙂 xoxo, Jackie

    • Reply
      annaliz
      October 7, 2013 at 4:04 pm

      Thanks Jackie for your awesome comment!

  • Reply
    Joanne
    October 4, 2013 at 12:02 pm

    My boyfriend would for sure adore these as a football accompaniment!

  • Reply
    Amy
    October 5, 2013 at 6:01 pm

    I love Chicken Quesadillas! These look awesome and wonderful. yum! You've got me craving for some now.

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