Cassie's Quesadillas


Main Dish
Cassie's Quesadillas

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    Servings and Ingredients

    Serves 4
    ¼ c. chili powder
    2 tbsp. paprika
    2 tbsp. cumin
    cayenne pepper
    Salt and pepper, to taste
    ¼ c. olive oil
    1 lbs. boneless, skinless chicken breasts, sliced thinly, about 1/4- to 1/3-inch thick
    1 tbsp. olive oil plus 3 c. diced fresh vegetables, such as red and yellow bell peppers, poblano peppers, onions, summer squash, fresh corn, kale, mushrooms, and broccoli, optional
    1 c. Hy-Vee shredded 2% Mexican cheese blend or crumbled feta, shredded Cabot Light Cheddar or Quesadilla cheeses, divided
    4 Mission whole wheat burrito-sized tortillas
    Hy-Vee 100% natural olive oil spray
    Pineapple Pico de Gallo, for serving


    1. Stir together chili powder, cumin, cayenne, salt and pepper. Whisk in olive oil to make a paste.
    2. Add chicken breasts and toss to coat. Marinate chicken at least one hour and up to one day ahead of time.
    3. When ready to cook, drain excess marinade from chicken. Heat a nonstick sauté pan over medium-high heat. When hot, add chicken and cook, stirring occasionally for 2 to 3 minutes or until cooked through.
    4. Remove chicken from pan and transfer to a bowl.
    5. If adding fresh vegetables to quesadillas, add the remaining 1 tablespoon olive oil to the sauté pan and heat over high heat. Add the vegetables and cook, stirring occasionally, until vegetables develop a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
    6. Build the quesadillas by sprinkling 2 tablespoons shredded cheese over half the tortilla. Evenly arrange cooked chicken and vegetables, if using, over the cheese. Top with an additional 2 tablespoons shredded cheese and fold over the other half of the tortilla. Spray top of tortilla lightly with olive oil spray.
    7. Heat skillet over medium heat. Add tortilla, sprayed side down, to pan. Spray top of tortilla lightly with more olive oil spray. Cook until golden brown on bottom side, about 4 minutes. Flip quesadilla and continue cooking until golden brown on the second side. Repeat with remaining quesadillas, keeping cooked quesadillas warm in an oven (set at 200 degrees), if desired.
    8. When ready to serve, cut each quesadilla into wedges and serve topped with Pineapple Pico de Gallo.

    Recipe Source:

    Hy-Vee dietitians and chefs.