Best Chicken Verde Quesadillas Recipes

CHICKEN VERDE QUESADILLAS

Chicken Verde Quesadillas image

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 large sweet onion, halved and thinly sliced
1-1/2 cups (about 7-1/2 ounces) frozen corn
1 small zucchini, chopped
1 poblano pepper, thinly sliced
2 cups frozen grilled chicken breast strips, thawed and chopped
3/4 cup green enchilada sauce
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
8 flour tortillas (10 inches)
4 cups shredded Monterey Jack cheese
Pico de gallo, optional
Sour cream, optional

Steps:

Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through., Brush remaining oil over 1 side of each tortilla. Place half of the tortillas on 2 baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

Nutrition Facts : Calories 1083 calories, Fat 55g fat (27g saturated fat), Cholesterol 132mg cholesterol, Sodium 2449mg sodium, Carbohydrate 94g carbohydrate (13g sugars, Fiber 8g fiber), Protein 56g protein.

EASY CHICKEN VERDE QUESADILLAS

Easy Chicken Verde Quesadillas image

This easy dish really does prove that simple is often best. My family loves Mexican food and this is a great way to quickly whip-up a hunger-satisfying snack. Sometimes there's just no need to over-complicate things in the kitchen. I have a real fondness for salsa verde and used Reta Smith's recipe for it in this dish. If you...

Provided by Michell James

Categories Tacos & Burritos

Number Of Ingredients 5

Ingredients

2 c shredded chicken (i used leftovers)
1 pkg flour tortillas
1/2 c salsa verde
2 Tbsp vegetable oil
2 c your favorite shredded cheese

Steps:

1. Preheat a large skillet over med heat.
2. Brush tortilla with vegetable oil, place oil side down in skillet.
3. Sprinkle tortilla with some of the cheese and the chicken, add several dollops of salsa verde, cover with another tortilla and brush top with vegetable oil.
4. When bottom tortilla browns and crisps up, carefully flip and brown other side. Repeat until you use all tortillas.