Chicken Taco Quesadillas Recipe

  • Ready in: 25 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 4 + 2 leftover servings

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  • 1 cup sour cream
  • 1 packet (2 tablespoons) Simply Salsa Mix
  • 1 tablespoon vegetable oil
  • 1 poblano pepper or green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2½ cups shredded Magic Taco Chicken
  • 4 burrito-style flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • Toppings such as shredded lettuce, chopped tomatoes, sliced green onions, optional

cooking methods

  • Stovetop


This recipe uses Magic Taco Chicken. Get the recipe »
  1. In small bowl, combine sour cream and Simply Salsa Mix. Refrigerate, covered, until ready to serve.
  2. In large skillet, heat oil over medium-high heat. Add peppers and onions; sauté until softened and lightly browned, about 4-5 minutes. Stir in 2 cups shredded chicken (there will be chicken leftover; see remix note below). Continue cooking until heated through.
  3. Remove chicken and veggies from skillet; wipe out skillet. Keep skillet on medium-high heat. Divide chicken mixture among tortillas. Top with cheese. Fold tortillas in half. Place in skillet, one or two at a time. Cook until golden brown on both sides, about 4-5 minutes.
  4. Cut tortillas into 3 or 4 wedges each. Serve with salsa sour cream, lettuce, tomatoes and green onions, if desired.
Makes 4 servings + 2 leftover servings.

Serve with Sautéed Zucchini, Poblanos & Corn.

Make Ahead: Step 1 can be prepared up to 2 days ahead.

For remix Taco Chili recipe: Place remaining ½ cup shredded Magic Taco Chicken in a storage container and ¼ cup salsa sour cream in a storage container. Refrigerate up to 1 day.

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