Twisted Quesadillas
Shake up your weeknight dinner routine with these irresistible Twisted Quesadillas! Bursting with bold flavors and vibrant colors, this inventive twist on classic quesadillas combines melty cheddar and Monterey Jack cheeses with a smoky, barbecue-infused chicken and veggie mix. Featuring red bell peppers, sweet corn, red onions, and a hint of fresh cilantro, each bite delivers a delightful balance of textures and tastes. The subtle kick of cumin and smoked paprika adds depth, while a perfectly crisp golden tortilla wraps it all together. Ready in just 25 minutes, these quesadillas are perfect for a quick family meal or a fun appetizer. Serve them sliced into wedges with sour cream, salsa, or guacamole for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas (10-inch)
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Cooked chicken breast (shredded or chopped)
- 0.5 cup Red bell pepper (diced)
- 0.25 cup Red onion (thinly sliced)
- 0.5 cup Sweet corn (cooked or canned, drained)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Barbecue sauce
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil or butter
Instructions
In a small bowl, combine the barbecue sauce, ground cumin, smoked paprika, salt, and black pepper. Mix well and set aside.
In a mixing bowl, combine the shredded chicken, red bell pepper, red onion, sweet corn, and chopped cilantro. Add the barbecue sauce mixture to the bowl and toss to evenly coat the ingredients.
Lay out the flour tortillas on a flat surface. Sprinkle an even layer of cheddar and Monterey Jack cheese on one half of each tortilla.
Divide the chicken and vegetable mixture evenly among the tortillas, layering it over the cheese. Top with an additional sprinkle of cheese, then fold the other half of the tortilla over to form a semicircle.
Heat a large skillet or griddle over medium heat. Add a small amount of olive oil or butter and spread it evenly across the pan.
Place a folded tortilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas, adding more oil or butter to the skillet as needed.
Carefully transfer the cooked quesadillas to a cutting board and let them cool for 1-2 minutes. Cut each into three wedges or triangles.
Serve warm with sour cream, salsa, or guacamole for dipping, and enjoy your Twisted Quesadillas!
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 27.4 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2341 mg | 180% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1671 mg | 36% | |
*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.
