Southwest Chicken Quesadillas

Southwest Chicken Quesadillas

Course: Kid-Friendly, Mains, Recipes

These cheesy delights promise a culinary adventure with every bite. Picture tender Perdue cooked chicken, zesty onions, and a melty Monteray Jack cheese blend, all nestled within warm tortillas. Enhanced with the tangy kick of Santa Fe salsa and the freshness of cilantro, each mouthful is a savory symphony.


  • 1 10 oz. package Perdue ready cooked chicken

  • ½ c. onion, sliced

  • ½ tsp. seasoned salt and pepper to taste

  • 4 10-inch flour tortillas

  • 8 oz. lite Monteray Jack cheese, shredded

  • 4 Tbsp. Santa Fe Salsa

  • Chopped cilantro, to taste

  • Low-fat sour cream

  • Nonstick cooking spray

  • Course ground pepper, to taste


  • Spray cooking spray in a medium pan over medium heat. Add chicken and onion until lightly sauteed or onions are translucent, adding seasoned salt and pepper to taste. Set aside, then spray another nonstick pan with cooking spray, and place over medium-high heat.
  • Place a tortilla in the pan and sprinkle with 1/4 of the cheese and top with 1/4 of the chicken mixture and 1 tablespoon of the salsa. Fold the tortilla in half and press with spatula. Cook for about 2 minutes, turn and cook the second side about 1 minute.
  • Repeat with remaining tortillas. Cut into triangles and serve hot. Garnish with cilantro and serve with extra salsa and sour cream.
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