Blender Chicken Quesadillas
Transform your weeknight dinners with these quick and flavorful Blender Chicken Quesadillas! This stress-free recipe combines cooked chicken, shredded Mexican blend cheese, sour cream, and a zesty kick from canned diced green chilies—all blended to a perfectly chunky texture for an irresistible filling. Infused with the warmth of garlic powder and cumin plus the fresh pop of cilantro, these quesadillas come together in just 25 minutes, making them an ideal choice for busy evenings. Golden and crispy on the outside, gooey and melty on the inside, these quesadillas are a crowd-pleaser that pairs beautifully with salsa, guacamole, or sour cream. Perfectly simple yet bursting with flavor, this dish is a must-try for fans of easy Mexican-inspired recipes.
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 2 cups Shredded Mexican blend cheese
- 0.5 cup Sour cream
- 4 oz Canned diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 2 tablespoons Chopped fresh cilantro
- 8 pieces Flour tortillas
- 2 tablespoons (optional, for cooking) Butter or cooking spray
Instructions
Add the cooked, shredded chicken breast, shredded Mexican blend cheese, sour cream, canned diced green chilies, garlic powder, ground cumin, salt, and cilantro to a blender or food processor.
Pulse the mixture in the blender just a few times until it is well combined but not overly pureed. The filling should have a chunky texture. Set aside.
Heat a large non-stick skillet or griddle over medium heat. If desired, lightly grease the pan with butter or cooking spray.
Place one flour tortilla in the skillet. Spread about 1/4 of the prepared chicken filling onto one half of the tortilla.
Fold the tortilla in half to cover the filling and press gently with a spatula to flatten slightly.
Cook the quesadilla for 2-3 minutes on one side until golden brown. Flip and cook the other side for another 2-3 minutes until the cheese is melted and the tortilla is crispy.
Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling.
Slice each quesadilla into wedges and serve warm. Optionally, pair with salsa, guacamole, or extra sour cream for dipping.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5346 mg | 232% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.6 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2318 mg | 178% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
