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!).
Originally posted on 25 February,2016!
This quesadilla has it all; heat, crunch, gooey cheese complimented by smokey bacon. Double this recipe to serve for as a main dinner – you won’t regret it!!!
This is what you’ll need
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
Green onion (for garnish)
This is how you make it
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:
- Guacamole would be awesome here too!
- Any grilled chicken will do but I highly recommend going with the Cajun spice.
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side 🙂
Other recipes you might like:
Steak Fajita Quesadillas
Steak and Corn Quesadilla
Shrimp and Scallop Soft Tacos
Recipe card below⬇️⬇️⬇️
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 5 minutes |
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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!).
|
- 2 large whole wheat tortilla shells
- 2 tsp extra virgin olive oil , divided
- 1/2 cup shredded old cheddar
- 1 medium tomato , chopped
- 1/2 small red onion , diced
- salt
- pepper
- 2 strips cooked bacon , crumbled
- 1 Boneless, skinless chicken breasts, , 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.
- Guacamole would be awesome here too!
- Any grilled chicken will do but I highly recommend going with the Cajun spice.
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