Sonoran Quesadillas
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Sonoran Quesadillas

Sonoran Quesadillas

Serves 4 | Prep/Cook Time: 20 Min
  • Calories 450
  • Protein 25g
  • Sodium 890mg
  • Sat.Fat 13g
  • Sugar 3g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 450
% Daily Value*
Total Fat 26g 40 %
Saturated Fat 13g 65 %
Cholesterol 90g 30 %
Sodium 890mg 37 %
Total Carbs 28g 9 %
Dietary Fiber 2g 8 %
Sugars 3g
Protein 25g
Vitamin A 15%
Vitamin C 6%
Calcium 30%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

2 cups PERDUE® HARVESTLAND® Grilled Chicken Breast Strips, Fully Cooked, 2.50 lbs.
1/2 cup cream cheese or Neufchatel cheese, softened
1 cup shredded Cheddar cheese
2/5 cup sliced scallions
4 8-inch flour tortillas
1/4 cup salsa
Canola oil, as needed for sautéing
1 In a medium bowl, combine cream cheese, Cheddar cheese and scallions. Set aside. 
2 Lay four flour tortillas out on a clean, flat surface. Divide the cheese mixture among the four tortillas, spreading onto half of each tortilla. Spread 1 tablespoon of salsa evenly over the other half leaving a slight border. Place a quarter of the chicken strips onto cheese side of each tortilla. Fold each in half to enclose filling and chicken.
3 Place a teaspoon of oil in a 12 inch non-stick skillet and heat over medium-high heat; place 2 filled quesadillas in skillet and cook 1 1/2 minutes or until slightly golden. Flip over and continue cooking up to 2 minutes or until slightly golden and filling is heated thoroughly. Remove from skillet and place on baking sheet. Keep warm. Repeat with remaining filled, folded tortillas.
4 To serve, place quesadillas on a cutting board and cut each into 3-4 wedges and serve immediately while hot. Sprinkle with extra sliced scallion over top to garnish, if desired. Serve with extra salsa.
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A flour tortilla is spread with pepper jelly, creamy goat and cheddar cheese, scallions and grilled chicken strips and griddled until golden. Serves 4

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