Name: Cheesy Salsa Chicken Quesadilla Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: ½ onion, finely diced; ½ red pepper, finely diced; ½ green pepper, finely diced; 1 green onion, finely chopped (green part only); 200g (7oz) cooked shredded chicken; 80g (2.8oz) grated Tex-Mex cheese blend (or 50g grated mozzarella + 30g Red Leicester or orange cheddar); 2 teaspoons paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper; Salt and black pepper, to taste; 90g (⅓ cup) salsa (mild); 2 low-calorie 8-inch tortilla wraps; Low-calorie cooking spray

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Introduction

This Cheesy Salsa Chicken Quesadilla is a quick and flavorful meal perfect for lunch or dinner. Combining tender shredded chicken with a blend of spices, fresh veggies, and melted cheese inside crispy tortillas creates a satisfying dish everyone will love.

The image shows a large white oval plate with five golden brown quesadilla wedges arranged around the edges. Each quesadilla has a slightly crispy texture with darker brown spots on the surface. Bright green lime wedges and fresh cilantro leaves are placed between and on top of the quesadillas for garnish. In the center of the plate, there are three small white bowls; one holds bright red chunky salsa, another has smooth white sour cream, and the last contains creamy green guacamole with a spoon resting inside. The plate is set on a white marbled surface with a colorful plaid cloth partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Low calorie cooking spray
½ onion, finely diced
½ red pepper, finely diced
½ green pepper, finely diced
200g (7oz) cooked shredded chicken
2 teaspoons paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Salt and black pepper, to taste
90g (⅓ cup) salsa (mild recommended)
1 green onion, finely chopped (green part only)
80g (2.8oz) grated Tex Mex cheese blend (or 50g mozzarella + 30g Red Leicester or cheddar)
2 low calorie 8 inch tortilla wraps

Instructions

Step 1: Heat a frying pan over medium-high heat and spray with low calorie cooking spray. Make sure the pan is large enough to fit the tortillas comfortably.
Step 2: Sauté the diced onion and peppers in the pan for about 5 minutes until softened.
Step 3: Add the cooked shredded chicken, paprika, onion powder, garlic powder, cumin, cayenne, salt, black pepper, and chopped green onion. Cook for a few minutes until the chicken is evenly coated with the spices.
Step 4: Stir in the salsa until everything is combined, then transfer the mixture to a bowl. Wipe the pan clean.
Step 5: Spray the pan again with low calorie cooking spray and place one tortilla in the pan over medium heat.
Step 6: Layer half of the grated cheese evenly over the tortilla, spread all the chicken mixture on top, then sprinkle with the remaining cheese. Place the second tortilla on top and spray its surface. Press down firmly with a spatula.
Step 7: Cook until the bottom is crisp and golden brown. Carefully flip the quesadilla using a large plate or spatula and cook the other side until golden and crispy.
Step 8: Transfer the quesadilla to a cutting board and slice into 6 pieces using a pizza cutter or sharp knife.
Step 9: Serve immediately with your favorite sides and enjoy!

Tips & Variations

For a spicier kick, choose a medium or hot salsa instead of mild.
Swap the chicken for cooked shredded turkey or even sautéed mushrooms for a vegetarian option.
Adding a dollop of sour cream or guacamole makes a delicious topping.
Use a mix of cheeses for a richer flavor and better melt, such as mozzarella combined with sharp cheddar.
If you prefer a crispier quesadilla, cook on a slightly lower heat for a longer time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan over medium heat for a few minutes on each side to restore crispiness. Avoid microwaving as it can make the tortillas soggy.

How to Serve

A white plate holds five folded quesadilla wedges with golden brown toasted tortilla skins showing some darker spots; each wedge reveals a filling of shredded chicken mixed with red and green pepper bits peeking from the edges. Three small white bowls with black rims sit in the center of the plate, containing chunky red salsa, smooth white sour cream, and slightly chunky green guacamole with a bronze spoon inside the guacamole bowl. Lime wedges and sprigs of fresh green cilantro decorate the plate around the quesadillas. The scene is set on a white marbled texture surface with a colorful fabric partly visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked shredded chicken?

Yes, but you will need to cook and shred the chicken beforehand. Poaching or baking chicken breasts and shredding them with forks works well for this recipe.

What can I serve with cheesy salsa chicken quesadilla?

This quesadilla pairs nicely with a simple green salad, tortilla chips with guacamole, or a side of Mexican rice for a more filling meal.