Chicken Salsa Breakfast Quesadillas



  • 2-1/2 cups (625 ml) shredded cooked chicken
  • 2/3 cup (160 ml) salsa
  • 1/3 cup (80 ml) sliced green onions (optional)
  • 6 whole wheat flour tortillas (8 inches)
  • 1/4 cup (60 ml) butter, melted
  • 2 cups (500 ml) shredded Monterey Jack or cheddar cheese



  1. In a large skillet, combine the first 3 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
  2. Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
  3. Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges & enjoy!
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