Chicken quesadillas

  • Preparation 15 minutes
  • Cooking 30 minutes
  • Serving(s) 3 to 4 persons

Chicken quesadillas

  • Preparation 15 minutes
  • Cooking 30 minutes
  • Serving(s) 3 to 4 persons
  • 2 cups Ferme des Voltigeurs cooked, minced chicken (boneless chicken breasts and/or boneless thighs)
  • 4 corn tortillas
  • 2 cups of Tex Mex shredded cheese
  • 1 cup of Salsa
  • 1 diced pepper
  • 1 cup sliced green onions
  • 1 tbsp vegetable or olive oil
  • Salt and pepper
  • Sour cream, salsa and guacamole to taste
  • Preheat oven to 400°F (205°C).
  • Cook the chicken until the internal temperature reaches 74°C (165°F). Shred the chicken or dice it.
  • In a skillet, brown the diced onions and pepper in 1 tbsp oil. Season with salt and pepper.
  • In a bowl, toss the vegetables with the cooked chicken and salsa.
  • Top the tortillas with 1/4 cup of shredded cheese on one half of each tortilla and spoon the vegetable/chicken mixture over the cheese.
  • Close the tortillas.
  • On a baking sheet, line with parchment paper and place the quesadillas.
  • Bake at 205°C (400°F) for 5 to 8 minutes.
  • Serve and accompany with sour cream, guacamole, and salsa to taste.
  • Check out: Boneless chicken thighs are a tender and flavourful cut of chicken.
  • Airfryer lovers, bake your quesadillas at 400°F for about 8 minutes for a crispy texture.
  • 2 cups Ferme des Voltigeurs cooked, minced chicken (boneless chicken breasts and/or boneless thighs)
  • 4 corn tortillas
  • 2 cups of Tex Mex shredded cheese
  • 1 cup of Salsa
  • 1 diced pepper
  • 1 cup sliced green onions
  • 1 tbsp vegetable or olive oil
  • Salt and pepper
  • Sour cream, salsa and guacamole to taste
  • Preheat oven to 400°F (205°C).
  • Cook the chicken until the internal temperature reaches 74°C (165°F). Shred the chicken or dice it.
  • In a skillet, brown the diced onions and pepper in 1 tbsp oil. Season with salt and pepper.
  • In a bowl, toss the vegetables with the cooked chicken and salsa.
  • Top the tortillas with 1/4 cup of shredded cheese on one half of each tortilla and spoon the vegetable/chicken mixture over the cheese.
  • Close the tortillas.
  • On a baking sheet, line with parchment paper and place the quesadillas.
  • Bake at 205°C (400°F) for 5 to 8 minutes.
  • Serve and accompany with sour cream, guacamole, and salsa to taste.
  • Check out: Boneless chicken thighs are a tender and flavourful cut of chicken.
  • Airfryer lovers, bake your quesadillas at 400°F for about 8 minutes for a crispy texture.

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