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Roasted Chicken & Pepper Jack Quesadillas



Nov 21st, 2017

Roasted Chicken & Pepper Jack Quesadillas

Servings: 8
Preparation Time: 5 minutes

  • 8 (10 inch) flour tortillas
  • 1 pound cooked rotisserie chicken, shredded
  • 1 cup Pepper Jack cheese
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup minced onion
  • 4 tablespoons minced cilantro
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper



  • In large bowl, stir together the chicken, cheese, peppers, onion, cilantro, salt and
  • Arrange filling on each tortilla, covering half of it. Fold the tortilla over.
  • Place quesadillas on cookie sheets. Bake in a 500ºF oven until tortillas are crisp
    and golden; about 5 minutes.
  • Transfer to large cutting board and cut into wedges to serve with salsa.

Per Serving (excluding unknown items): 3 Calories; trace Fat (6.3% calories from fat); trace Protein; 1g
Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0


For this recipe and more Game Day ideas visit here. 

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