Spicy Chicken Quesadillas

372 calories, 14.1g fat, 24.2g protein, 36.7g carb

Spicy Chicken Quesadillas

Photo by Claire M.

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup chopped skinless, boneless rotisserie chicken breast

  • cup refrigerated fresh salsa

  • ¼

    cup canned no-salt-added black beans, rinsed and drained

  • ¼

    cup frozen whole-kernel corn, thawed

  • tablespoons chopped pickled jalapeño pepper

  • 8

    (6-inch) flour tortillas

  • 1

    cup shredded reduced-fat Monterey Jack cheese

  • Cooking spray

  • ¼

    cup reduced-fat sour cream


1. Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.


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