Green Chile and Chicken Quesadillas

This happens to me every summer . . . it seems like after long days of being outside in the hot sun or spending the day at swimming with my kids, the last thing that I want to do is come home and cook a hot and heavy meal. We eat a lot of sandwiches in the summer and my meals very rarely take longer than 20 minutes from start to finish.

These quesadillas are one of my husband’s favorites to whip up and the kids don’t even realize that they are loaded with peppers. It’s a quick and easy dinner everyone will love!

Serves: 8

Green Chile and Chicken Quesadillas

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 (10 count) package burrito-sized tortillas
  • 2 cups shredded cheddar cheese (Pepper Jack or Monterey Jack work too)
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1/4 cup diced green onions
  • 1 (4 ounce) can diced green chiles
  • 1/2 red bell pepper (thinly sliced)
  • 2 Tablespoons butter (melted)
  • 1 cup salsa - optional side
  • 1 cup guacamole - optional side


  1. Heat large skillet over medium heat.
  2. Top half of a tortilla with cheese, chicken, onion, chiles, and peppers.
  3. Fold tortilla in half and press down.
  4. Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side.
  5. Repeat with remaining ingredients.
  6. Serve with salsa and guacamole.



1463 cal


116 g


48 g


68 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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