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Chicken & Vegetable Quesadilla

Prep Time:

Cook Time:

30 min






Jodi Hoffmann

40 min

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About the Recipe


This is a very versatile recipe! You can substitute any type of vegetable(s) you like as well as animal proteins. In addition, I use my own blend of taco seasoning mix, but this can be purchased at most supermarkets. If you're planning to use this recipe for tapas (as I am for Super Bowl LVlll) use mini sized flour tortillas in place of the larger ones.


4 cups of cooked shredded chicken (I use the cooked organic rotisserie chicken from Whole Foods)

1 yellow pepper diced

1 cup of diced onion

1 jalapeno pepper finely diced (ribs and seeds are where the heat is, so add according to your heat level preference)

1 cup of shredded carrots

3 large handfuls of fresh baby spinach

1 medium zucchini quartered and sliced

1 can of small white beans, rinsed and drained (you can also use any bean of your choice)

1 cup of salsa or 1 can of Rotel canned, diced, tomatoes

3 cups of shredded cheddar (I used Pepper Jack as we like a little heat)

10 medium size flour tortillas (If serving tapas style, use mini flour tortillas)

1 TBSP of olive oil

1TBSP of unsalted butter

1 full package of store bought taco seasoning

Water if needed to create a little more sauce

Salsa, Guacamole & Sour Cream if desired

Frying Pan


Step 1: In a large skillet, heat the oil and butter on medium.  Saute the onion and peppers for about 4 minutes until softened.  Add the carrots & zucchini and continue to cook for 3 more minutes.  Add the fresh spinach, stirring until wilted. 


Step 2:  While  the vegetables are cooking, shred and trim the rotisserie chicken.  Add the chicken to the vegetable mixture in the saute pan.  Sprinkle with the taco seasoning and continue to cook on medium.  Add the canned tomatoes (with their juices), and beans and turn the heat to medium low. 

Step 3:  Preheat the broiler to high.  While the broiler is pre-heating, shred the cheese.  Lay the tortillas on a parchment lined sheet pan and sprinkle each with shredded cheese.

Step 4:  Place the tortillas under the broiler but DON’T take your eyes off them as they’ll burn in a New York Minute!  Once melted, remove from the oven and top half of them with the chicken and veg mixture, and top each of them with the remaining tortillas.  Garnish with salsa, guacamole or sour cream. 

hand mixer

Buon Appetito!

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