Overstuffed Chicken and Vegetable Quesadillas
on Jul 24, 2020, Updated Sep 28, 2023
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I would much rather have a few wedges of a generously filled quesadilla than multiple wedges of a skimpy quesadilla.
Chicken Vegetable Quesadillas
I have changed a lot of things about my quesadilla-making over the years. I am a continually evolving human being, and while my spiritual growth is perhaps less brisk than other growth areas, I like to think I’m moving forward in multiple arenas. And as of this writing I am meditating regularly, which is so unlike me that I can’t even, so the fact that I am expanding and improving my quesadilla making techniques is perhaps small potatoes in comparison.
For one thing, I used to broil quesadillas, and while I still occasionally do that—or bake them, more on that soon—more often than not I now cook them on the stove. Yes, you have to use two pans to get as many done at one time, or plan for the whole thing to take longer than broiling up a whole bunch of them on one sheet. But I think the payoff of the crispy but not dry lovely golden brown exterior is worth it. Also, you can cook two at a time, if you nestle them in the pan with the flat sides of the half moons abutting each other.
And the other big thing is that I have become an unabashed fan of the overstuffed tortilla. Those slight little triangles with a smattering of cheese, and a sprinkling of filling are not for me. Give me a quesadilla with height and weight over a delicate wedge any day. These are jammed with a medley of vegetables and a generous amount of shredded chicken (try Slow Cooker Shredded Chicken, or just use rotisserie chicken), and then it’s all bound together with a pile of cheese. And that’s before we get to the toppings.
Overstuffed Chicken and Vegetable Quesadillas: Big fat wedges of quesadilla, filled with all of the good stuff (and lots of cheese!)
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The vegetables listed in the recipe are a lovely combo, but you can use whatever you have around. A terrific way to use up a bit of asparagus from last night’s dinner, that extra cup of sautéed collard greens. Have a lot of vegetables, and no chicken (or you are in the market for an overstuffed vegetarian quesadilla)? Add two more cups of cooked vegetables. You do you.
Other Quesadilla Recipes:
- Beefy Chili Cheese Quesadillas
- Steak and Cheese Quesadillas
- Easiest Baked Chicken Quesadillas
- Cheesy Mushroom Quesadillas
- Cheesy Ground Beef and Vegetable Quesadillas
- Pulled Pork Quesadillas
- Barbecued Chicken Quesadillas
- Chicken, Onion, and Mushroom Quesadillas
- Easy Rotisserie Chicken and Cheese Quesadillas
- Cheesy Ground Beef Quesadillas
- Vegetable Quesadillas
- Spinach, Mushroom and Chicken Quesadillas
- Breakfast Quesadillas
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Overstuffed Chicken and Vegetable Quesadillas
Ingredients
- 1 tablespoon vegetable or olive oil
- 1 cup chopped onion
- 1 cup chopped broccoli
- 1 cup chopped red bell pepper
- Kosher salt and freshly ground pepper to taste
- 1 cup roughly chopped spinach or baby kale
- ½ teaspoon minced garlic
- 1 teaspoon chili powder
- 2 tablespoons minced fresh cilantro optional
- 2 cups shredded cooked chicken
- 4 teaspoons unsalted butter divided
- 8 8-inch flour tortillas
- 3 cups (12 ounces) Mexican blend cheese or another type of combo or shredded cheese
- Guacamole, sour cream, and salsa to serve
Instructions
- Heat a large skillet over medium high heat, and add the vegetable or olive oil. Add the onion, broccoli, bell pepper, season with salt and pepper, and sauté for 3 minutes until the vegetables starts to soften. Add the spinach, garlic and chili powder and stir for another minute until you can smell the garlic, the spinach is wilted and everything is well combined. Stir in the cilantro if using, turn the mixture into a bowl, and stir in the chicken until everything is blended.
- Wash and dry the skillet (or grab a new skillet). Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chicken and vegetable mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes. You can cook two at a time, if you nestle them in the pan with the flat sides of the half moons abutting each other.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, and sour cream.
