Chicken and Cheese Quesadillas

By BFL Team

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  • 1 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 ounces skinless, boneless chicken breasts, cut into ¼-inch-thick slices
  • ½ teaspoon minced garlic
  • 1 jalapeno, seeded and chopped
  • 4 whole-wheat tortillas
  • 1 ½ cups shredded, light Mexican cheese blend
  • 4 tablespoons diced tomato
  • Cooking spray 


Spray a nonstick skillet with cooking spray and heat over medium-high heat. Sprinkle cumin, salt and pepper over chicken. Add chicken to pan and cook for 5 minutes or until browned. Add garlic and jalapeno and cook 3 more minutes. Remove from pan. Wipe down pan with paper towels.  

Heat pan over medium heat. Sprinkle each tortilla with 1/3 cup cheese, and arrange1/4 of the chicken mixture on each tortilla evenly over cheese. Top chicken mixture on each tortilla with 1 tablespoon diced tomato. Fold each tortilla in half. Add two quesadillas to the pan and cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas and serve immediately.  
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