Chicken Quesadilla Sandwiches

Loaded with chicken and cheese, these hearty quesadillas are more than an appetizer...they're a meal!
Prep 55 Minutes
Total Time 55 Minutes
Servings 4

Ingredient List

  • 1 1/2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Cooking spray
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • Thick & chunky salsa, if desired
Recipe Continues Below


  1. In small bowl, mix chicken, cilantro and cumin.
  2. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chiles to within 1/2 inch of edge of tortilla. Top with another tortilla; spray top of tortilla with cooking spray.
  3. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown. Repeat with remaining tortillas, chicken mixture, cheese and chiles. Cut quesadillas into wedges. Serve with salsa.

Expert Tips

  • Cut each quesadilla into 8 wedges, and serve as an appetizer.
  • If you like spicy food, use canned chopped jalapeños in place of the green chiles.


  • 1 Sandwich Calories 470 (Calories from Fat 180);  Total Fat 20g (Saturated Fat 8g ,Trans Fat 0g);  Cholesterol 70mg;  Sodium 1140mg;  Potassium 150mg;  Total Carbohydrate 43g (Dietary Fiber 0g ,Sugars 0g);  Protein 28g
  • % Daily Value: Vitamin A 8%;  Vitamin C 6%;  Calcium 35%;  Iron 15%
  • Exchanges: 3 Starch;  2 1/2 Lean Meat;  2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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