Chicken Quesadillas
25 MIN
15 MIN
8 quesadillas

Chicken Quesadillas


  • 1 1/2 cups (375 ml) chopped green onions
  • 1 package (227 g/8 oz) white mushrooms, sliced
  • 6 tablespoons (90 ml) vegetable oil
  • 1 roasted red bell pepper, chopped
  • 2 cups (500 ml) shredded cooked chicken
  • 1 cup (250 ml) store-bought mild or hot salsa
  • 8 8-inch (20-cm) flour tortillas
  • 2 cups (500 ml) grated Monterey Jack cheese
  • Salt and pepper
  • Sour cream
  • Salsa


  1. In a skillet over medium-high heat, brown the onions and mushrooms in 30 ml (2 tablespoons) oil. Season with salt and pepper. Transfer to a bowl and let cool a few minutes. Add the bell pepper, chicken and salsa. Adjust the seasoning. Set aside.
  2. Lay the tortillas on a flat surface. Scatter 60 ml (1/4 cup) cheese on half of each tortilla. Spoon 1/8 of the chicken–vegetable mixture onto the cheese. Fold the other half of the tortilla over the filling, pressing lightly to seal.
  3. In 2 large non-stick skillets over medium-low heat, brown 4 quesadillas at a time in 15 ml (1 tablespoon) oil per skillet, about 3 minutes per side.
  4. Serve with sour cream and salsa.


You can cook the chicken and vegetables ahead of time. Come Thursday, dinner will take just minutes.