Layered Quesadilla

  • serves 4
Trish Magwood
Trish Magwood


31 Ratings
Directions for: Layered Quesadilla


Layered Quesadilla

2 8 oz (250g) chicken breasts

1 cup (250 mL) lime juice

5 clove garlic, minced

tsp (10 mL) salt

tsp (10 mL) chili powder

¼ tsp (1 mL) pepper


5 oven roasted tomatoes, chopped

1 chipotle pepper, seeded

1 clove garlic, minced

2 Tbsp (25 mL) chopped basil

tsp (10 mL) vegetable oil

½ tsp (2 mL) salt


4 large flour tortillas

2 2 marinated and baked chicken breasts (as per recipe above)

Salsa (as per recipe above)

½ cup (125 mL) fire roasted onions

¼ cup (50 mL) diced red peppers

¼ cup (50 mL) grilled corn kernels

¾ cup (175 mL) apple smoked cheddar cheese (or other smoked cheese)


Layered Quesadilla

1. Chicken: Mix together lime juice, garlic, salt, chili powder and pepper. Place marinade and chicken breasts in re-sealable bag, and refrigerate for at least 2 hours. Bake chicken breasts on foil lined baking sheet at 475 degrees (240 Celsius), for 20 – 25 minutes or until juices run clear. Cool, and cut into 1-inch (2.5 cm) cubes.

2. Salsa: In a bowl stir together tomatoes, chipotle, garlic, basil, oil and salt.

3. Preheat oven to 375 degrees (190 Celsius).

4. Assembly: Place one tortilla on a baking sheet top with half the cooked chicken, half the onions, ½ cup salsa and ¼ cup of cheese.

5. For the kid's version: Place 4 oz of chicken, ¼ cup cheese, and ¼ cup salsa on half of a tortilla. Fold in half. Grill 1-2 minutes until crisp. Flip and continue to grill until cheese has melted and tortilla is crisp. Cut into wedges.

Salsa Filling

See more: Poultry, Cheese, Main, Snack, Bake, Party Favourites, Rice/Grain, Summer, Chicken, Mexican, Dinner

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