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.  We’ll show you how to make these chicken quesadillas easily.

These Quesadillas…

• These chicken quesadillas are loaded with flavor!

• Plus, they are 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. 

• 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 if I am serving my family for dinner or as an appetizer. 

Next, I cut each quesadilla into smaller pieces (cut each one into thirds or into 4-pieces) and make them fun finger-food.  

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.

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

Serve them with our tomato and saffron bisque, and our simple and spicy salsa and dinner is ready.

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, guacamole, and maybe some spicy salsa for dipping. They will love it!

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.

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

Ingredients Needed for Chicken Quesadillas…

For this recipe, you will need the following 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

• 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 To Follow…

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

 

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

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

 

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HAPPY COOKING! 🙂

 xo anna and liz