Loaded Chicken Quesadillas
A simple, easy chicken quesadilla recipe that's packed with hidden veggies and lots of flavor!
Servings: 14 Quesadillas
Calories: 314kcal
Ingredients
- 14 Fajita Size Tortillas (6 inches)
Chicken & Marinade
- 10-12 Chicken Tenders 2 small trays or 1 large tray
- 4 Cloves Grated Garlic
- 1 tsp Kosher Salt
- 1 tsp Cayenne
- ½ tsp Cumin
- 4 Sprigs Finely Chopped Cilantro
- 1½ Tbsp Olive Oil extra virgin
- Juice of Half a Lemon
Filling
- 1 Bell Pepper, finely chopped any color
- 1 Yellow Onion, finely chopped
- 2 Roma Tomatoes, seeded and finely chopped
- 1 Medium Serrano Pepper, seeded and very finely chopped use only half if the peppers are too spicy
- 10 ounces Frozen Thawed Spinach squeeze extra liquid out
- 6 Sprigs of Cilantro, finely chopped
- 2-3 Cups Shredded Mexican Cheese
Instructions
Chicken
- Marinate the chicken for at least 1 hour but up to 24 hours. Cover and place in the fridge.
- Baked the chicken tenders in a 400° oven for 15 minutes. Flip the chicken after 10 minutes.
- Once the chicken is cooked and cooled, dice the chicken into half inch pieces.
Filling
- Chop the bell pepper, onion, tomatoes, serrano pepper, and cilantro. Make sure to deseed the tomatoes and serrano pepper.
- Mix the above veggies, diced chicken, and spinach into a large bowl. (Make sure the liquid in the spinach has been thoroughly sqeeuzed out).
- Mix in the shredded Mexican cheese (2 cups is enough but it you like it cheesier then you can add up to 3)
Assembly
- Warm a tortilla on a flat pan on medium high until the tortilla is flexible.
- Spoon the stuffing onto one half of the tortilla and fold the tortilla over. (Refer to photos above).
- Flip the tortilla on both sides until the tortilla is toasted and the cheese is melted.
- Serve with your favorite salsa or guacamole!