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santa fe chicken quesadilla with ranch

Santa Fe Chicken Quesadilla

I don’t know about you but a lot of the time my meals are inspired by the ingredients I have in my fridge. In my silly head I’m on Chopped, the entrée round!!! Here, for this recipe I had some leftover tortilla shells from my Beef Burrito recipe and some chicken leftover from my Creamy Spicy Blackened Chicken Pasta Recipe (recipe coming soon!).

Serves 4 (as an appetizer)

2 tsp extra virgin olive oil, divided

2 large whole wheat tortilla shells

½ Cup shredded old cheddar

1 Medium tomato, chopped

½ Small red onion, diced

Salt

Pepper

2 Strips of cooked bacon, crumbled

1 Chicken breast, coated in Cajun spice, grilled and then cubed

Ranch sauce

Salsa

Green onion (for garnish)

In a large frying pan, heat a tsp of the olive oil over medium high heat; roll the pan around so the oil is evenly distributed.  Add a tortilla shell to the pan and then drop the heat to medium.

You’re going to build the quesadilla on one side of the shell only:

Evenly spread two tbsp of cheddar across the bottom of half the shell

Top the cheese evenly with half of the tomato and red onion; with salt and pepper.

Then top with half of the bacon crumbles and half of the chicken.

Top with another 2 tbsp of the cheddar.

Gently fold the bare side of the tortilla shell over the toppings; press down gently to ensure the shell stays folded.

Then gently flip the quesadilla, use a plate if necessary.

Cook for a minute or so, until the bottom of the quesadilla is slightly browned and crispy.

Slice into 4 evenly sized triangles.

Serve with Ranch sauce, salsa and green onion slices.

Notes:

  1. Guacamole would be awesome here too!
  2. Any grilled chicken will do but I highly recommend going with the Cajun spice.

quesadillas

Spicy chicken quesadillas

 

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Santa Fe Chicken Quesadilla
Print Recipe
I don’t know about you but a lot of the time my meals are inspired by the ingredients I have in my fridge. In my silly head I’m on Chopped, the entrée round!!! Here, for this recipe I had some leftover tortilla shells from my Beef Burrito recipe and some chicken leftover from my Creamy Spicy Blackened Chicken Pasta Recipe (recipe coming soon!).
Servings Prep Time
4 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 10 minutes
Cook Time
5 minutes
Santa Fe Chicken Quesadilla
Print Recipe
I don’t know about you but a lot of the time my meals are inspired by the ingredients I have in my fridge. In my silly head I’m on Chopped, the entrée round!!! Here, for this recipe I had some leftover tortilla shells from my Beef Burrito recipe and some chicken leftover from my Creamy Spicy Blackened Chicken Pasta Recipe (recipe coming soon!).
Servings Prep Time
4 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 10 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. In a large frying pan, heat a tsp of the olive oil over medium high heat; roll the pan around so the oil is evenly distributed. Add a tortilla shell to the pan and then drop the heat to medium.
  2. You’re going to build the quesadilla on one side of the shell only:
  3. Evenly spread two tbsp of cheddar across the bottom of half the shell.
  4. Top the cheese evenly with half of the tomato and red onion; with salt and pepper.
  5. Then top with half of the bacon crumbles and half of the chicken.
  6. Top with another 2 tbsp of the cheddar.
  7. Gently fold the bare side of the tortilla shell over the toppings; press down gently to ensure the shell stays folded.
  8. Then gently flip the quesadilla, use a plate if necessary.
  9. Cook for a minute or so, until the bottom of the quesadilla is slightly browned and crispy.
  10. Slice into 4 evenly sized triangles.
  11. Serve with Ranch sauce, salsa and green onion slices.
Recipe Notes
  1. Guacamole would be awesome here too!
  2. Any grilled chicken will do but I highly recommend going with the Cajun spice.
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