These Green Chile and Chicken 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!
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. That’s why we eat these Green Chile and Chicken Quesadillas all summer long!
Ingredients needed to make Green Chile and Chicken Quesadillas:
- 10 burrito size tortillas
- 2 cups shredded cheddar cheese (Pepper Jack or Monterey Jack work too)
- 2 cups boneless, skinless chicken breasts cooked and shredded (rotisserie chicken works great)
- ¼ cup green onions diced
- 1 (4 ounce) can diced green chiles
- ½ red bell pepper thinly sliced
- 2 Tablespoons butter melted
- 1 cup salsa optional side dish
- 1 cup guacamole optional side dish
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
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Green Chile and Chicken Quesadillas Recipe
Ingredients
- 10 burrito size tortillas
- 2 cups shredded cheddar cheese, (Pepper Jack or Monterey Jack work too)
- 2 cups boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great)
- ¼ cup green onions, diced
- 1 (4 ounce) can diced green chiles
- ½ red bell pepper, thinly sliced
- 2 Tablespoon butter, melted
- 1 cup salsa, optional side dish
- 1 cup guacamole, optional side dish
Equipment
Instructions
- Heat large skillet over medium heat.
- Top half of a tortilla with cheese, chicken, onion, chiles, and peppers.
- Fold tortilla in half and press down.
- Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side.
- Repeat with remaining ingredients. Serve with salsa and guacamole.
Notes
Nutrition
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These were so nice to make on a weeknight! Everyone liked them. 🙂