Chicken Verde Quesadillas


  • 2 tablespoons olive oil, divided
  • 1 large sweet onion, halved and thinly sliced
  • 1-1/2 cups (about 7-1/2 ounces) frozen corn
  • 1 small zucchini, chopped
  • 1 poblano pepper, thinly sliced
  • 2 cups frozen grilled chicken breast strips, thawed and chopped
  • 3/4 cup green enchilada sauce
  • 1/4 cup minced fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 flour tortillas (10 inches)
  • 4 cups shredded Monterey Jack cheese
  • Pico de gallo, optional
  • Sour cream, optional


  • Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir until tender, 8-10 minutes. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
  • Brush remaining oil over one side of each tortilla. Place half of the tortillas on two baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

Nutrition Facts

1 quesadilla (calculated without pico de gallo and sour cream): 1083 calories, 55g fat (27g saturated fat), 132mg cholesterol, 2449mg sodium, 94g carbohydrate (13g sugars, 8g fiber), 56g protein.

Originally published as Chicken Verde Quesadillas in Simple & Delicious February/March 2015

Total Time
Prep/Total Time: 30 min.

4 servings

I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you’re good to go. —Julie Merriman, Seattle, Washington

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Written by tasteofhome


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