Chicken Quesadillas with SHORT CUTS

Chicken Quesadillas with SHORT CUTS Recipe

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Prep/Cook Time: 15 Minutes
Servings: 4
Average Rating: Star Star Star Star Star


1 package
   Alternate Perdue Products:
4 large (8 inch) flour tortillas
1 can (4 ounces) chopped green chilies, drained
1 can (2 ounces) sliced black olives, drained
3 green onions, coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
1 package (8 ounces) Mexican-style shredded cheese blend with taco seasoning
Sour cream, salsa and fresh cilantro sprigs for garnish (optional)

  1. Preheat the oven to 375°F.  Place 4 tortillas in a single layer on baking sheets and toast for 5 minutes.
  2. Evenly spread two tortillas with chilies. Top with chicken, olives, green onions, cilantro, cheese, and another tortilla.
  3. Bake for 8 minutes or until the cheese is melted and the tortillas are toasted. To serve, cut each quesadilla into 6 wedges.

  • Serving Size 224g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 490

  • Total Fat 26g (40%)

  • Saturated Fat 12g (60%)

  • Trans Fat 0g

  • Cholesterol 105mg (35%)

  • Sodium 1340mg (56%)

  • Total Carbohydrate 30g (10%)

  • Dietary Fiber 2g

  • Sugars 1g

  • Protein 31g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

Patience - Lincroft, NJ 9/16/2009 9:44:12 AM
Another easy way to make quesadillas is to use a skillet. Set the temperature on high, add one tablespoon of butter to cover bottom of pan. Place a large flour tortilla in pan. Add grated pepperjack cheese, heated Perdue Shortcuts (or homemade - I have a special recipe), salt and pepper to half of tortilla. You could also add a little spinach or try out other tasty fillings. Heat on high for a minute or two, use spatula and careful turn over and cook for another one to two minutes until cheese is melted. Cut in four and serve with a salad and vegetable. Delicious!!!
Sarah - 2/22/2009 11:14:34 AM
I thought that this was a great recipe, quick and easy. All my friends liked it too. The only change i made is that i don't like chilies or peppers so i decided to make up some of the Carolina Long Grain and Wild rice and i put a bit of that in and some sour cream and i thought that it tasted really good.
Debbie - Newark, DE 10/10/2008 9:11:52 AM
Great fast idea. We have also added black olives, tomatoes, or just about anything you like. We also put them on the grill. Brush on the outside of the quesadilla a little olive oil (both sides) place on grill until cheese melts and a nice crust has formed on the outside. Easy flipping idea, use a pizza flipper or a large spatula. Easy way to get them on the grill without everything falling out is to put them on a cookie sheet and slid them onto the grill
goBanana! - 1/30/2008 10:15:33 PM
Quick and easy, this turned out great :) I made them without the chilies (because I don't like ANYTHING spicy) and they were still great. I will definitely make them again
Sebra Sease - Mt. Holly Spr., PA 10/30/2006 9:46:32 AM
This is an excellent recipe. My family loves this, I make atleast once a week.

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