Chicken Quesadillas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 434.0
  • Total Fat: 12.0 g
  • Cholesterol: 39.3 mg
  • Sodium: 688.2 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 24.5 g

View full nutritional breakdown of Chicken Quesadillas calories by ingredient
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Comes together quick, lots of varieties available! Serve with salsa or guac for dipping. Comes together quick, lots of varieties available! Serve with salsa or guac for dipping.
Number of Servings: 6


    12 tortillas, 8" usually
    1 chicken breast (requires onion, little salt, bay leaves)
    6 oz part skim mozzarella
    3 t hot sauce

    Can add veggies, e.g., roasted peppers, if you like


1) Poach your chicken. To poach, you probably want to make multiple breasts at one time and save others for later meals requiring poached breasts. In a large pot, bring 6-8 cups of water to boil with 3 bay leaves, 2 t salt, one onion quartered (papery skin removed) for 4 breasts. Once the water is boiling, add the chicken breasts, keep the cover off and turn down to a simmer (small bubbles and steaming but not boiling). Simmer for 20-25 minutes until no longer pink.

You can poach the chicken 1-2 days in advance if you're pressed for time, and it works great. Be sure to shred it when you make it though!

2) Remove the chicken from the water (if you get the white globules, scrape them off) and use 2 forks to shred the chicken breast. This is easiest to do while they're still hot. I take one breast from the water at a time when shredding.

3) Assemble the tortilla in a nonstick fry pan (8" or 10" so you have room to work)*. Tortilla, add 3/4 oz of mozzarella, sprinkle chicken breast on top but not so thick that you can't see the cheese. Add veggies at this point if you're going to do any. Add 1/4 oz more cheese and the hot sauce, then the second tortilla. Cover and cook on medium for 3-5 minutes (will depend on your stove), then flip. Cook another 3 minutes, and it's done.

You can cook until the cheese is just melting on one side or until the tortilla gets crispy and the top tortilla starts to lift off like a balloon, depending on your tastes. This is pretty forgiving!

Let it sit for about 2 minutes before you try to slice it into quarters (for easier eating AND to make you feel like you're eating more). This is great just by itself or use guacamole or salsa as a satisfying add.

* You can do these one by one in a fry pan or they also work well on a pancake like griddle if you have one. I can usually fit 2-3 at a time on my griddle without them bumping too much.

Enjoy! Also, there are now whole wheat and other "healthier" tortillas out there. The nutritional info is based off the standard flour tortilla since they're easier to find, but I now make mine with Best Life's Flat Out Multi Grain Wrap -- 100 calories per wrap and lots of good for you things in them. When I use these, I cut one wrap in half and use a little less of the filling and this then makes 8 quesadillas.

Number of Servings: 6

Recipe submitted by SparkPeople user SCHNOZZLES.

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