Green Chile Chicken Quesadillas

Green chiles add a subtle spice to these easy-to-make chicken quesadillas.

  • Total Time:
  • Servings: 4

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  • 1/2 pound boneless, skinless chicken breast
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • Eight 8-inch flour tortillas
  • 6 ounces cheddar cheese, grated
  • 7 ounces (1 can) green chiles, minced

How to make this recipe

  1. In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces, season with salt and pepper and set aside.

  2. Spread half of the cheese on 4 tortillas. Top with the chicken. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with green chiles and remaining tortillas.

  3. Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

  4. Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

Serve With

salsa, guacamole, and/or sour cream.

Contributed By Photo © Todd Porter & Diane Cu Published August 2014

497026 recipes/green-chile-chicken-quesadillas 2014-07-29T20:33:08+00:00 Todd Porter and Diane Cu game-day|mexican|southwestern-tex-mex|appetizers-starters|4|basic-easy|fast|web-exclusive|lunch|snack august-2014 recipes,green-chile-chicken-quesadillas 497026

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