Slow Version Chicken Quesadillas

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Chicken quesadillas continue to be a favorite for almost everyone.


  • Leftover cooked, chopped chicken (could be from Tex-Mex Salsa Chicken and Rice)
  • 1 dozen or more flour tortillas
  • 3 teaspoons butter or oil
  • Fresh tomatoes and fresh green chiles or jalapeños, seeded and chopped
  • 3  avocadoes
  • 6- to 8-ounces shredded Monterey Jack or cheddar cheese
  • 1 to 2 cups chopped lettuce
  • Chopped jalapeños or other condiments, such as cilantro (your choice!)


  1. Preheat grill or frying pan. Coat frying pan with 1-2 teaspoons butter or oil.
  2. Take one flour tortilla and layer with the following ingredients: chopped cooked chicken, fresh salsa  or tomato slices, shredded cheese, chopped lettuce or avocado slices (if desired). Place another flour tortilla atop layered items.
  3. Grill 1 to 3 minutes, or until cheese has melted.
  4. Cut quesadilla in half or into smaller sections. Serve with black beans or refried beans, salsa, and corn tortilla chips.

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