Best 3 Chicken And Vegetable Quesadillas Recipes

Are you craving a flavorful and hearty dish that combines the goodness of chicken and vegetables, all wrapped up in a warm and crispy tortilla? Look no further than chicken and vegetable quesadillas! This Mexican-inspired meal is not only easy to make but also customizable to your liking, making it a perfect choice for a quick and delicious lunch or dinner. With its irresistible combination of tender chicken, colorful vegetables, gooey cheese, and a hint of spice, this dish is sure to tantalize your taste buds and satisfy your cravings.

Here are our top 3 tried and tested recipes!

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers image

Provided by Robin Miller : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Steps:

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

CHICKEN AND VEGETABLE QUESADILLAS

Chicken and Vegetable Quesadillas image

I came up with this recipe one random day when I craving a light southwest meal. It is simple and healthy! Mix and match vegetables to optimize to your taste. It is quite easy to overfill the quesadillas, making them a disaster to flip. Fill according to tortilla size and flip carefully or use a quesadilla maker.

Provided by Nicki

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 2

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced, or more to taste
½ yellow squash, cut into 1/2-inch cubes
¾ cup diced rotisserie chicken meat
½ red bell pepper, cut into 1/2-inch squares
salt to taste
olive oil cooking spray
4 whole wheat tortillas
2 slices sharp Cheddar cheese
½ cup rinsed and drained canned black beans
½ avocado, mashed
1 tablespoon chopped fresh cilantro

Steps:

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl.
Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.

Nutrition Facts : Calories 640.7 calories, Carbohydrate 71.9 g, Cholesterol 70.7 mg, Fat 31.8 g, Fiber 14.1 g, Protein 33.3 g, SaturatedFat 10.1 g, Sodium 898.5 mg, Sugar 1.7 g

GRILLED CHICKEN AND VEGETABLE QUESADILLAS

Grilled Chicken and Vegetable Quesadillas image

My son loves what he calls "fajita" quesadillas. This is my version.

Provided by Lynette !

Categories Poultry Appetizers

Time 35m

Number Of Ingredients 14

Ingredients

1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
12 oz chicken breasts, boneless and skinless
1 small onion, cut into 1/2 inch thick slices
1 small orange bell pepper, cut into 1/2 inch thick wedges
1 jalapeno pepper, whole
cooking spray
3 oz monterey jack cheese, shredded
4 flour tortillas, 6 inch
1/4 c sour cream

Steps:

1. Preheat grill to medium-high heat.
2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
3. Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
6. Garnish with Avocado-Tomato Salad, posted separately if desired.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use Fresh Ingredients: Fresh ingredients will give your quesadillas the best flavor. If possible, use organic or locally-sourced produce.
Season Your Chicken: Don't forget to season your chicken before cooking it. This will help to enhance the flavor of the quesadillas.
Cook the Chicken Thoroughly: Make sure to cook the chicken all the way through before adding it to the quesadillas. This will help to prevent any foodborne illness.
Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your quesadillas. Some good options include bell peppers, onions, zucchini, and spinach.
Use High-Quality Cheese: The cheese is one of the most important ingredients in quesadillas, so it's important to use a high-quality cheese that melts well. Some good options include cheddar, mozzarella, and Monterey Jack.
Don't Overcrowd the Pan: When cooking the quesadillas, don't overcrowd the pan. This will help to prevent them from sticking together and cooking evenly.
Serve Immediately: Quesadillas are best served immediately after they are cooked. This will help to ensure that they are crispy and delicious.

Conclusion:

Chicken and vegetable quesadillas are a delicious and easy meal that can be made with a variety of ingredients. By following these tips, you can make sure that your quesadillas are perfect every time. So next time you're looking for a quick and easy meal, give chicken and vegetable quesadillas a try!