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Chicken Burrito Quesadillas with Salsa

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Filling:
  • 2 tablespoons olive oil
  • 1 pound (450 g) boneless, skinless chicken breast, diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • For the Burrito Mix:
  • 1 cup cooked rice (white, brown, or Mexican-style)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • 1/2 cup diced bell peppers (any color)
  • 1/4 cup chopped onions
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • For the Quesadillas:
  • 4 large flour tortillas (10-inch)
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 2 tablespoons butter or oil, for cooking
  • For the Salsa (optional but recommended):
  • 2 tomatoes, finely diced
  • 1/4 cup onion, finely chopped
  • 1 jalapeño, minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Instructions
 

  • Step 1: Cook the Chicken : Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until chicken is golden and cooked through. Remove from heat and set aside.
  • Step 2: Prepare the Burrito Mixture : In a large bowl, combine cooked chicken, rice, black beans, corn, bell peppers, onions, cilantro, and lime juice. Mix well until everything is evenly distributed and flavorful.
  • Step 3: Assemble the Quesadillas : Lay out a tortilla on a flat surface. Sprinkle 1/4 cup of shredded cheese on one half of the tortilla. Add a generous layer (about 1/2 cup) of the chicken burrito filling on top. Sprinkle another layer of cheese on top of the filling (this helps it stick). Fold the tortilla over to form a half-moon shape. Repeat with remaining tortillas and filling.
  • Step 4: Cook the Quesadillas Heat a large nonstick skillet or griddle over medium heat and melt 1/2 tablespoon butter or oil. Place one quesadilla in the skillet and cook for 2–3 minutes per side until golden brown and the cheese has melted. Remove from heat and repeat for remaining quesadillas. Slice each quesadilla into wedges.
  • Step 5: Make the Salsa (Optional but Delicious) : In a small bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Mix and set aside for serving.