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 package (8-10 count) burrito-sized tortillas
  • 2 cups shredded cheese (I love pepper jack, but cheddar or monterey jack are good too!)
  • 2 cups cooked shredded chicken (I usually get a rotisserie chicken from the grocery store)
  • 1/4 cup onions, diced (I love using green onions for this recipe)
  • 1 (4 oz) can diced green chilis
  • 1/2 cup red bell pepper, thinly sliced
  • 2 tablespoons butter, melted


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

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