Tested till perfect Make-Your-Own Chicken Quesadillas
Make-Your-Own Chicken Quesadillas
Photography by Matthew Kimura

Make-Your-Own Chicken Quesadillas

A deli-roast chicken is often cheaper than a fresh one and, for a Friday night when convenience counts, it's a smart solution. However, if you want to use leftover chicken or turkey, you need 3 cups (750 mL) shredded. Set out bowls of sour cream and salsa as accompaniments.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    1 tbsp (15 mL) vegetable_oil
    1 onion, sliced
    3 cups (750 mL) sliced mushrooms
    1 sweet green pepper, sliced
    2 tsp (10 mL) chili_powder
    1/4 tsp (1 mL) each salt and pepper
    1 deli roast chicken (about 1-1/2 lb/750 g)
    1/2 cup (125 mL) barbecue_sauce
    2 cups (500 mL) shredded Monterey_Jack_cheese
    1 cup (250 mL) frozen corn kernels
    4 green_onions, sliced
    8 large flour tortillas
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In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper, chili powder, salt and pepper until liquid is evaporated, about 8 minutes. Scrape into bowl.

Meanwhile, remove and discard skin from chicken. Remove meat from bones and shred into separate bowl. Add barbecue sauce and stir to coat. Set out cheese, corn and green onions in separate bowls.

Let everyone add ingredients to half of each tortilla. Fold tortilla over; press onto filling. Place on rimmed baking sheets. Bake in 400?F (200?C) oven, turning once, until golden and cheese is melted, 20 minutes. Cut into halves or quarters.

Nutritional Information Per serving: about

cal 692 pro 49g total fat 33g sat. fat 14g
carb 52g fibre 5g chol 132mg sodium 1,069mg

% RDI:

calcium 45 iron 36 vit A 26 vit C 50
folate 55
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