Recipe: Chicken Quesadillas

Chicken Quesadillas

Servings: 4


  • 4 boneless, skinless chicken breasts diced small
  • 1 tbsp schilling garlic pepper
  • 1 can diced tomatoes with the juice
  • ½ green pepper diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 8 flour tortillas or gluten free tortillas
  • 2 cups Monterey Jack and Colby cheese shredded


  • Fry diced chicken with garlic pepper until done
  • Set aside
  • Simmer tomatoes, green pepper, onion and garlic until all liquid is absorbed
  • Set aside
  • Fry tortillas on each side until lightly browned
  • Lay out 4 tortillas on cookie sheets
  • Top each with ¼ cup of shredded cheese
  • Divide chicken evenly between the 4 tortillas, spreading evenly on top of cheese
  • Spread each with ¼ of tomato mixture and then sprinkle ¼ cup of cheese over the top of that
  • Top with remaining tortillas and put in ziploc freezer bags
  • When needed, preheat oven to 190°C
  • Place frozen quesadillas on cookie sheets and bake for 15-20 minutes, until cheese is melted
  • Serve cut into wedges with salsa, sour cream and guacamole if desired
  • To round this out, heat a can of refried beans and make Spanish rice if time permits
  • A pizza cutter cuts these beautifully