Chicken quesadilla


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Chicken quesadilla

Photo: Erik Putz

Bookmark this Mexican-inspired recipe for a crowd-pleasing dinner that will have even the pickiest eaters asking for seconds.


  • 1/2 rotisserie chicken

  • 2 tsp canola oil, divided

  • 4 large flour tortillas

  • 2 cups chopped baby spinach

  • 1 mango, peeled and thinly sliced

  • 1 cup shredded Monterey Jack cheese

Lime crema

  • 1/2 cup sour cream

  • 1/4 cup chopped cilantro, optional

  • 2 tsp lime zest

  • 2 tsp lime juice

  • salsa, for serving, optional

  • sliced avocado, for serving, optional


  • Remove chicken from bone and discard skin. Shred meat with two forks on a cutting board. Set aside.

  • Set a large non-stick frying pan over medium. Brush with ½ tsp oil. Lay a tortilla in frying pan. Scatter 1/4 portion each of spinach, mango, chicken and cheese over half of tortilla.

  • Fold tortilla in half to enclose filling. Cook until underside is golden, about 2 min. Flip and continue until other side is golden, about 2 more min. Transfer to a plate. Repeat with remaining tortillas and filling ingredients.

  • Lime crema: Stir sour cream with cilantro (if using), lime zest and juice in a small bowl. Slice each quesadilla into 4 wedges.

  • Serve with lime crema, salsa and avocado, if desired.

Nutrition (per serving)

Calories 520, Protein 32g, Carbohydrates 43g, Fat 25g, Fibre 3g, Sodium 600mg.

Originally published in the Today’s Parent September/October 2021 issue. Photo by Erik Putz.

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