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Chicken Verde Quesadillas


From Simple and Delicious Magazine

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Rate this recipe 4.5/5 (10 Votes)
Chicken Verde Quesadillas 1 Picture


  • 2 Tbsp. olive oil, divided
  • 1 large sweet onion, halved and thinly sliced
  • 1 and 1/2 cups frozen corn
  • 1 small zucchini, chopped
  • 1 poblano pepper, thinly sliced
  • 2 cups frozen grilled chicken breast strips, thawed and chopped
  • 3/4 cup green enchilada sauce
  • 1/4 cup minced fresh cilantro
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 8 flour tortillas (10 inch)
  • 4 cups (16 oz) shredded Monterey jack cheese
  • Optional: pico de gallo, sour cream


Servings 4
Cooking time 30mins


Step 1

Preheat oven to 400 degrees. In a large skillet, heat 1 Tbsp. oil over medium high heat. Add onion, corn, zucchini, and poblano pepper; cook and stir 8-10 minutes or until vegetables are tender. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.

Brush remaining oil over one side of each tortilla. Place half of the tortillas on two baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese. Top with 1 cup chicken mixture, remaining cheese and tortillas, oil side up.

Bake 7-9 minutes or until golden brown and cheese is melted. If desired, serve with pico de gallo and sour cream.

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