Southwest Quesadilla

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This is another way to change up the usual quesadilla recipe. This is a definite crowd pleaser.


  • One package flour tortillas
  • 2 pounds boneless skinless chicken breast or thighs
  • 1 (14.5-ounce) can of fire roasted tomatoes
  • 1 (15-ounce) can of black beans, drained
  • 1 (14-ounce) can of mexican picante salsa
  • One small yellow onion, finely diced
  • One Anaheim pepper, seeds removed and finely diced
  • One (16-ounce) bag finely shredded mexican blend cheese


  1. In a large saute pan, heat 2 tablespoons of olive oil.
  2. Add the onion and pepper, saute until the onion becomes translucent.
  3. Add the chicken and lightly brown on both sides.
  4. Add all other ingredients and let simmer for about 30-45 minutes or until chicken is cooked through.
  5. Reduce heat to a slow simmer and remove chicken.
  6. Shred the chicken and add it back to the mixture.
  7. Heat a separate saute pan adding a tortilla to start warming.
  8. Place a small amount of shredded cheese on half of the tortilla.
  9. Add chicken mixture and another small amount of cheese; fold over tortilla.
  10. When cheese begins to melt, flip to other side and finish melting cheese.