Wednesday, May 9, 2012

scrumptious cheesy chicken quesadillas

I had a hankerin’ today for a good ole’ quesadilla. I got busy in the kitchen and whipped up these and boy were they yummmo! Everyone gobbled them up and even my sweet momma stopped by and had a few slices. They are easy and they are good. What more could you ask for?

Cheesy Chicken Quesadillas
3 cups shredded cooked chicken
14 oz can rotel with diced chilies, drained
11 oz can mexicorn
8 oz pkg cream cheese, softened
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp oregano
2-3 tsp cumin (adjust to your liking)
1/2 tsp sea salt
monterey jack cheese

Turn oven to broil. In large skillet combine softened cream cheese with rotel and mexicorn. Add chicken and seasonings and stir so that all ingredients are well combined. Allow to simmer on low for 15-20 minutes. Take one tortilla and lay it on baking sheet. Layer a little bit of cheese and then the chicken mixture followed by a little more cheese. Top it all off with another tortilla. Spread a small amount of butter on the top tortilla and place the quesadilla in the oven. You must watch them closely as they brown very quickly. Once quesadilla has reached the level of crispness that you like take it out of the oven. Flip it over and butter the other tortilla. Place back in oven and allow to brown. Once that side has browned take quesadilla out of oven. Cut into wedges and enjoy!

Have a blessed day!


  1. On the recipe title, did you mean Quesedillas? It says Enchiladas. I make them with tortillas, shredded cheese, grilled onion and leftover chicken, and we serve them with lettuce, tomato and sour cream. Tasty!

  2. I love Quesadillas...thanks for sharing this yummy recipe!


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