Grammy's Kitchen · Quesadillas · Chicken Quesadillas
One of 80 quesadillas recipes we measured
It ranks #1 of 80 for juiciness among the quesadillas recipes we compared. 61 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 2% |
| dairy | 100% | 0% |
| aromatics | 19% | 6% |
| vegetables and beans | 0% | 6% |
| sweetener | 15% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 large flour tortillas | |
| 14 g | 1 tablespoon olive oil (plus extra as needed) |
| 120 g | 1 small bell pepper (red or green) |
| 53 g | 1/3 cup finely diced onion |
| 338 g | 1 1/2 cups cooked shredded chicken (or chopped chicken) |
| 28 g | 1 ounce taco seasoning (1 packet, or fajita seasoning) |
| 226 g | 2 cups shredded Monterey jack cheese (or shredded Mexican cheese blend) |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was just delicious! I never made Quesadillas before- now I love them. I had cooked chicken breast in the refrig. that I cooked last night. It was easy to shread it the next day. I made them according to the recipe- next time, I might add a little jalapen” — a cook, 5.0★
“These were excellent! They were made using leftover smoked chicken and I also used the Fajita Seasoning from this site. When I make these in the future, I will place them on a rack in a lined cookie sheet to make the bottom side crispier. (I baked them without” — a cook, 5.0★