Crispy Chicken Quesadilla

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 361.2
  • Total Fat: 21.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,341.3 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 18.5 g

View full nutritional breakdown of Crispy Chicken Quesadilla calories by ingredient
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Fun, quick and easy to make! Awesome to eat! Fun, quick and easy to make! Awesome to eat!
Number of Servings: 4


    Skinless, boneless chicken (I use thighs): cooked/cut into thin strips
    4 Whole wheat tortillas
    2 Cups Cheddar/Jack shredded cheese
    1 small Red onion: sliced in small, thin strips, cooked
    1 cup store-bought Real bacon bits
    Garlic Powder, salt, and red or cayenne pepper to taste
    cooking spray
    1 Tbsp. water/or 1 Tbsp. cooking oil (canola or olive)
    Optional: Tomato or other preferred ingredients


Heat oven to lowest "warming" setting/or 170 degrees.
Have cookie sheet ready to place quesadilla's on one at a time to keep warm until finished with all four.

Season, thawed chicken (thighs) with garlic, salt, and red/cayenne pepper, and/or other seasonings according to preference.
Cook in microwave with a cover to steam cook, or cook in skillet on medium heat with water or chicken broth, cover and simmer til no longer pink in center.
Put onions in microwave safe bowl add salt to taste, add tbsp. water, cover to steam til tender -Or- heat oil in skillet on medium heat..add onions, salt to taste, cook until lightly browned, add enough water to steam and caramalize (about 1/8 cup),cook until tender.

Preheat skillet large enough for tortilla's on medium heat, coat bottom with cooking spray. Cook one tortilla at a time for about 10 seconds on one side..remove skillet from heat to add ingredients.
On 1/2 of tortilla from edge to middle: add light layer of cheese, add 1/4 of cooked onion, add 1/4 cooked chicken, add 1/4 bacon bits, top with light layer of cheese. Return to heat.
Cook for 10-20 seconds (or to preferred crispiness),
Fold other tortilla half over top of ingredients,
press edges to seal, then use spatuala to press down entire tortilla. Flip folded tortilla over and cook to desired crispiness. Put cooked tortilla on cookie sheet and place in oven to keep warm until finished with all tortillas.
Serve warm with Salsa, sour cream, sliced green onions, jalapeno's, and/or tomatoes.

Serving Size: Makes 16 small triangle quesadilla's

Number of Servings: 4

Recipe submitted by SparkPeople user LADYLISA70.

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