Best 3 Leftover Chicken Vegetable Quesadillas Recipes

**Flavorful Leftover Chicken Vegetable Quesadillas: A Culinary Symphony of Mexican Delights**

Indulge in the culinary artistry of leftover chicken vegetable quesadillas, a tantalizing fusion of Mexican flavors and textures. These delectable quesadillas elevate the humble leftovers into a gourmet symphony, transforming them into a crispy, cheesy, and savory extravaganza. With three enticing variations – classic, creamy avocado, and spicy salsa roja – these quesadillas cater to diverse palates, promising an unforgettable taste experience. Embark on this culinary journey and discover the secrets to crafting the perfect quesadilla, ensuring a delightful meal that satisfies cravings and leaves taste buds dancing with joy.

Here are our top 3 tried and tested recipes!

CHICKEN QUESADILLAS RECIPE

Chicken Quesadillas Recipe image

Chicken quesadillas are a great way to use leftover cooked chicken breast, and this recipe is so fast, you can have dinner on the table in 15 minutes!

Provided by Stephanie Gallagher

Categories Dinner Entree Lunch Snack

Time 15m

Number Of Ingredients 4

Ingredients

2 teaspoons canola oil (divided)
4 (10-inch) flour tortillas
2 cups cooked rotisserie chicken (shredded, divided)
2 cups cheddar cheese (shredded, divided)

Steps:

Gather the ingredients.
Heat 1 teaspoon of the oil in a large frying pan over medium heat.
While the pan is heating, assemble the quesadillas. Sprinkle 1/2 cup of chicken over half of each tortilla. Top with 1/2 cup of cheese .
Fold in half and place 1 quesadilla at a time in the skillet . Let it cook for 2 minutes until golden brown on one side.
Flip with tongs or a spatula and cook another 2 minutes until cheese is melted and the quesadilla is brown on the other side. Remove to a plate.
Repeat with remaining quesadillas. Then serve immediately. Enjoy!

Nutrition Facts : Calories 1047 kcal, Carbohydrate 97 g, Cholesterol 195 mg, Fiber 6 g, Protein 57 g, SaturatedFat 17 g, Sodium 1630 mg, Sugar 0 g, Fat 47 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g

CHICKEN AND VEGETABLE QUESADILLAS

Chicken and Vegetable Quesadillas image

These quesadillas will feed two for a light lunch. Serve with chips and salsa or a salad on the side.

Provided by drtaboada0625

Categories Lunch/Snacks

Time 30m

Yield 2 quesadillas, 2 serving(s)

Number Of Ingredients 13

Ingredients

1 medium boneless skinless chicken breast
2 tablespoons olive oil
1 small onion
1/2 green bell pepper
1/2 red bell pepper
2 tablespoons olive oil
taco seasoning, powder
taco sauce
1/2 cup shredded Mexican blend cheese
4 small flour tortillas
nonstick cooking spray
1 -2 ounce baby spinach leaves
salsa (etc. to dip) or guacamole (etc. to dip)

Steps:

In a medium skillet, place 2 tbsp olive oil and chicken breast. Sprinkle chicken with a thin layer of taco seasoning, turn, and sprinkle the other side. Cook chicken completely through. Set aside.
Meanwhile, in a large skillet, saute peppers and onion in 2 tbsp olive oil until onions are golden and peppers are soft, about 15-20 minutes. (Optional: sprinkle vegetables with taco seasoning powder.) Remove vegetables from skillet and wipe down the skillet.
Shred the chicken in small pieces. Reheat the chicken in the medium skillet, adding taco sauce and stirring to mix thoroughly.
Spray the large skillet with non-stick cooking spray. Place 1 flour tortilla in skillet for 1-2 minutes until it is just beginning to brown. Set aside. Place another tortilla in the skillet. Layer shredded cheese, chicken in sauce, peppers and onions, and baby spinach leaves. Top with additional cheese and replace the first (toasted) tortilla on top.
Cook the quesadilla, pressing down with a spatula, until bottom tortilla is a bit brown and crispy and cheese is melted.
Repeat the previous two steps to make a second quesadilla.
Cut each quesadilla into quarters and serve with sour cream, salsa, or guacamole on the side.

Nutrition Facts : Calories 645.5, Fat 42.5, SaturatedFat 11.4, Cholesterol 68.9, Sodium 807.5, Carbohydrate 39.6, Fiber 3.8, Sugar 6.2, Protein 26.9

LEFTOVER CHICKEN & VEGETABLE QUESADILLAS

Leftover Chicken & Vegetable Quesadillas image

This is a great way to use leftover chicken and get the family to love vegetables. Cauliflower is a nice extra to add. Vary the vegetables to suit your taste . Zucchini is a nice addition as long as you don't cook it too long. Salsa and sour cream are important additions to give that extra flavor. I used whole wheat tortillas but there are so many to chose from - pick your favorite. Instead of sour cream try whipped Cottage cheese with a pinch of sugar added. I used mixed Cumin Gouda & Cheddar cheeses - use your favorite cheese. The recipe may be doubled. Serve with a green salad

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup carrot, grated
3/4 cup sweet onion, chopped
2 garlic cloves, crushed
1/4 cup cilantro, chopped (optional)
3/4 cup broccoli, finely chopped
2 jalapeno peppers, finely chopped (optional)
3/4 cup mixed sweet pepper, chopped
2 cups cooked chicken, shredded
3/4 cup salsa (or more)
3/4 cup sour cream or 3/4 cup whipped cottage cheese
2 tablespoons olive oil or 2 tablespoons canola oil
2 cups monterey jack cheese or 2 cups cheese, of your choice
4 tortillas, 10-inch

Steps:

Prepare all the vegetables and cheese ahead of time. Keeping the carrots, garlic, cilantro and onions together in one bowl,.
The broccoli, jalapenos and sweet peppers In another bowl and the chicken in a third bowl.
Place a skillet over medium heat, add 1 tbsp oil - add carrots, onions, garlic & cilantro, Stir fry for apprx 5 minutes.
Add the broccoli and peppers, continue cooking for another 2 minutes.
Add chicken and continue cooking until everything is hot through. The veggies will be cooked but still have some texture.
If you have two large skillets wipe them with the remaining tbsp of oil. If you only have one large skillet cook one quesadilla keep it warm & then cook the second one. Use medium low heat.
Place a tortilla in the skillet top with half the vegetable mixture, then half the cheese, cover with the second tortilla.
While cooking press down lightly on the top tortilla,.
When the cheese starts to melt (apprx) 4 minutes)and the underside is golden brown, gently flip the quesadilla, be careful this may be tricky.
Continue to brown the second side (apprx 4 minutes).
Remove from pan and cut into wedges - A pizza cutter does this nicely.
Serve immediately with Salsa & Sour cream.

Nutrition Facts : Calories 1494.9, Fat 86.5, SaturatedFat 40, Cholesterol 243.5, Sodium 2273, Carbohydrate 99.1, Fiber 10, Sugar 13.8, Protein 81.2

Tips:

Use a variety of vegetables for a more flavorful quesadilla. Some good options include bell peppers, onions, mushrooms, and zucchini.
If you don't have any leftover chicken, you can use cooked chicken breast or rotisserie chicken.
Be sure to shred the chicken into small pieces so that it cooks evenly.
Use a large skillet or griddle to cook the quesadillas so that they have plenty of room to spread out.
Cook the quesadillas over medium heat so that they have time to cook through without burning.
Serve the quesadillas with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Quesadillas are a quick and easy meal that can be made with a variety of ingredients. They're perfect for using up leftover chicken and vegetables, and they're also a great way to get your kids to eat their veggies. So next time you're looking for a simple and delicious meal, give these leftover chicken vegetable quesadillas a try.