Cheesy salsa chicken quesadillas

    30 min

    Fabulous recipe for all you Mexican food lovers. It is quick and easy! Serve with salsa and soured cream.

    192 people made this

    Serves: 10 

    • 1 skinless, boneless chicken breast fillet - cut into strips
    • 1 tablespoon vegetable oil
    • 1 onion, sliced into strips
    • 2 tablespoons salsa
    • 10 flour tortillas
    • 200g grated Cheddar cheese

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with parchment.
    2. In a large frying pan, fry the chicken strips in vegetable oil until they are no longer pink. Add the onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to add more to taste).
    3. Place the tortillas between two damp pieces of kitchen roll and microwave on high for 1 minute.
    4. Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on the prepared baking tray.
    5. Bake the quesadillas in the preheated oven until the cheese has melted. Cut the quesadillas into fours.

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    Reviews in English (136)


    AMAZING !! I love Mexican food, and this just hit my taste buds in the right place =D The only thing is that I added a little bit of red onions and mixed peppers to the quesadillas, and a bit more cheese, I'm a cheese lover  -  04 Sep 2013


    I LOVED these,as did my hubby,they tasted good and they weren't too spicy,just how i like them!I added 4 tbsp of salsa instead of just 2 tbsp to add a bit extra flavour!I also served them with some soured cream!I will definitely be making these again!  -  23 May 2012


    These were so yummy Jessie. Quesadillas are one of my favorite foods and they wouldn't be complete without bell peppers, so I chopped up an orange bell pepper and threw it in the mix. I spread a little butter on one side of the folded tortilla and baked them at 400 flipping them over half way. I cooked them for about 7 minutes on each side and they turned out perfect. The tortilla was lightly salted and crunchy...soooo good. Between my husband and I, we gobbled down 6 of these. I could eat these everyday! Thanks for sharing.  -  07 Aug 2003  (Review from Allrecipes US | Canada)