Go Back
–+ servings
Shredded Chicken Quesadillas stacked on a ceramic plate.
Print Recipe
5 from 3 votes

Shredded Chicken Quesadillas

A Mexican-inspired feast, blending juicy, salsa-infused shredded chicken with melted cheese between crispy tortillas, perfect for a quick dinner or casual gathering.
Prep Time15 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time35 minutes
Course: Main Course, Snack
Cuisine: Mexican
Keyword: Cinco de Mayo, comfort food, easy, fast
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 12 ounces shredded chicken from a rotisserie chicken or using this Shredded Chicken
  • 1/2 cup salsa or more, homemade Fire Roasted Salsa or your favorite store brand
  • 2 green onions very thinly sliced
  • 1/4 cup finely chopped fresh cilantro
  • 4 ounces canned roasted and diced green chiles drained (recipe note #1)
  • 8 ounces Monterey Jack cheese shredded
  • 2 tablespoons vegetable oil such as avocado oil or other high heat, neutral oil
  • 4 8-inch flour tortillas

Instructions

  • Preheat oven to 425 °F (218 °C).
  • Line a rimmed baking sheet with foil.
  • Add shredded chicken and salsa to a large bowl; toss to coat. Add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.
  • Lay tortillas out in a single layer on clean countertop or work surface. Spread 1/4 of shredded chicken mixture over one half of a tortilla, leaving about a 1/2-inch border at the edge. Repeat with remaining shredded chicken mixture and tortillas. Fold tortillas over filling and press down to compact. Brush visible tortilla halves with 1 tablespoon oil. Arrange tortillas oiled side down on the prepared baking sheet in a single layer with round edge facing to the baking sheet center. Brush other side of tortillas with remaining 1 tablespoon oil.
  • Bake 10 minutes, or until quesadillas begin to brown. Carefully flip each quesadilla with a spatula, pressing down gently to compact. Bake an additional 5 minutes, or until golden brown. Transfer baking sheet from oven to cooling rack and let stand 5 minutes. With a pizza cutter or sharp knife, cut each quesadilla into 4 wedges and serve.

Notes

  1. If you want to roast your own chiles, see my Green Enchilada Sauce post for detailed instructions.

Nutrition

Calories: 587kcal | Carbohydrates: 30g | Protein: 40g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 114mg | Sodium: 1107mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 12mg | Calcium: 532mg | Iron: 4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code