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Southwestern Chicken Quesadilla Recipe
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Southwestern Chicken Quesadilla Recipe

This show stopping blooming chicken quesadilla appetizer uses flavor packed smoked chicken mixture of monterey jack cheese, black beans, and veggies to create the perfect appetizer to impress your guests.
Course Appetizer, Main Course
Cuisine American, Mexican, tex mex
Keyword blooming quesadilla appetizer recipe, Southwestern Chicken Quesadilla Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 16
Calories 152kcal
Author Bon Appeteach

Ingredients

  • 8 6 inch Flour Tortillas halved
  • 1 cup Cooked Chicken or other shredded meat
  • 1/2 cup Corn fresh, frozen, or canned
  • 1/2 cup Black Beans drained and rinsed
  • 1 cup Spinach chopped
  • 1/2 cup Red Pepper diced small
  • 1 Jalapeno seeds removed, diced small
  • 4 Green Onions sliced
  • 3 cups Shredded Cheese divided
  • 2 tsp Olive Oil
  • 2 tsp. Taco Seasoning

Instructions

  • Preheat the oven (or a smoker) to 350 F. Prep a large circular pizza pan or baking sheet with parchment paper.
  • Over medium heat, add the olive oil to a skillet and cook bell pepper and jalapeno pepper for about 5 minutes. Add in the chopped spinach and cook a few more minutes until it is wilted.
  • Reduce the heat to low and add in the corn, black beans, and chopped or shredded chicken to the skillet and combine everything until it's heated through.
  • Remove the skillet from the heat and fold in the taco seasoning and 1.5 cups of shredded cheese. Combine everything together until mixed and the cheese is melted a bit.
  • Divide the flour tortillas in half down the middle to create 16 pieces.
  • Add about 1/4 cup of filling to each tortilla half. Sprinkle on a few tablespoons more of the shredded cheese over the filling.
  • Carefully roll the tortilla on a slight angle into a cone shape. Don't overfill or they will be hard to roll.
  • Place each quesadilla cone onto a baking pan, seam side down. Repeat this process until you create a ring of quesadilla cones, leaving a space open in the center. Once the circle is filled in, layer the cones over one another if needed.
  • Top with any extra shredded cheese (optional) and bake or smoke for 30 minutes. The tortillas should be slightly golden brown and the cheese melted.
  • Remove from the oven and let the southwestern chicken quesadilla ring rest about 5 minutes. Add hot sauce, sour cream, or smoked queso dip to the center and serve.

Notes

This recipe can be made with other meats or without the chicken to be meatless if desired. Prep ahead of time but add additional baking time (15-20 minutes) if cold from the fridge. 

Nutrition

Serving: 1g | Calories: 152kcal | Carbohydrates: 13g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 301mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 1mg