Quick & Easy Chicken Quesadillas

If you noticed, I have been making a lot of easy and simple chicken dishes lately. And to save myself from getting bored with chicken breast fillets, I try as much as I can to make different dishes out of it. One of my favorite simple chicken dishes to make is chicken quesadillas.

Quesadillas are always popular at home because they’re tasty and flavorful, and also very easy to munch on. You can just pick up a slice and enjoy it as you read a book or watch TV or do whatever. I personally love making quesadillas because they’re easy to assemble and they’re really a great way to make use of items that have been lurking around the fridge for a while.

Here are three of my favorite quick and easy chicken quesadillas recipes 🙂

 

Chicken with Creamy Spinach & Mushroom Quesadillas

• 2 tbsp. light canola oil
• homemade or store-bought Spinach dip
• sliced button mushrooms
• 2 cups shredded leftover grilled chicken
• 1 medium onion chopped
• cheese slices (I used the low-sodium ones)
• 8 pcs wheat tortilla, about 10 inches in diameter

Heat up oil in a pan and saute the onions. Add the button mushrooms and chicken shreds. Stir and allow to cook for about 5 minutes. Get a wheat tortilla and spread the chicken and mushroom mixture on it. Spoon up the creamy spinach dip and spread on top of the chicken. Add cheese slices on top before covering with another wheat tortilla.

Place in a heated pan and cook until the tortilla has browned a bit and cheese has melted. I made my quesadillas in a pan grill because I love the random stripes on the tortilla 🙂

 

Chicken and Cheese Whiz Quesadilla

• 2 tbsp. light canola oil
• sliced button mushrooms
• 2 cups shredded leftover grilled chicken
• 1 medium onion chopped
• 8 pcs wheat tortilla, about 10 inches in diameter
• Cheese Whiz or any cheese spread

Same drill as above. Saute onions, mushrooms and chicken. Cook for about 5 minutes. Assemble with a spread of Cheese Whiz on top. Place in a heated pan and cook until the tortilla has browned a bit.

 

 

Barbecue Chicken Quesadilla with Pineapples

• 2 tbsp. light canola oil
• 2 cups shredded leftover grilled chicken
• 2 tbsp. barbecue marinade or sauce
• 1 medium onion chopped
• 8 pcs wheat tortilla, about 10 inches in diameter
• pineapple chunks
• shredded Monterey Jack cheese

Marinate the chicken in barbecue sauce/marinade for about 10 minutes. Saute onions and chicken. Cook for about 5 minutes. Assemble by topping with a liberal amount of pineapple chunks and cheese. Place in a heated pan and cook until the tortilla has browned a bit and cheese has melted.

Easy peasy! Cut into triangles, serve and enjoy 🙂