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This makes two large quesadillas that can be split between 2-4 people, depending on how much you stuff them and how hungry you are.


1 lb whole chicken breast

Seasoning/Marinade for chicken:
4 limes
lemon pepper
garlic salt
chili powder

1 package burrito size flour tortillas
1 small can diced green chillies
1 small can diced jalapenos
1 can refried beans
1 package Lipton Spanish rice
1/4 cup of vegetable oil
5 cups shredded Monterey Jack/cheddar cheese

Garnish (all but sour cream can be put on the inside or outside after cooked):
fresh cilantro
sour cream
green onion


Sprinkle lemon pepper, garlic salt, cumin, and chili powder on both sides of chicken breast. Squeeze the juice of limes over chicken and leave two halves whole to cook with the chicken. Cook on high in the microwave until fully cooked but still moist (usually about 10-15 minutes; all microwaves are different). Check frequently and baste with marinade to avoid loss of moisture. I have found that chicken cooks extremely well in the microwave; it retains a lot of juice and does not become tough. While chicken is cooking, prepare rice according to package directions and prepare garnish. When chicken is done, remove from microwave, and on a cutting board, slice it into small pieces. After it cools, you can start tearing it away, making shreds of chicken. I like to use very small pieces. Try to keep the juices with the chicken. Meanwhile, you can transfer refried beans to microwave safe dish and heat for just a few minutes. The beans get heated inside the quesadilla, so this is not absolutely necessary. When the rice is fully cooked, add 1 cup of the cheese to the rice. Heat a large skillet with half of the oil, and layer the tortilla with beans on the bottom. Place the tortilla with only beans on it in the pan. Then, add half of the chicken (with juice), some green chillies, jalapenos, other garnishes, as desired, half of the cheese, and half of the rice. Put another tortilla with nothing on it, on top. Let it cook on medium high/medium on one side for about 5-10 minutes, or until bottom is brown and crispy. You will need to check the bottom frequently to avoid burning. Now for the hard part. It is sort of like flipping an omelet. If you like adventure in cooking, then this should be fun for you. If you lose any ingredients in mid-air, that’s okay, you can just stuff them back in. Very carefully, take a spatula, and place it under the entire quesadilla. Then, holding the top with another spatula, gently flip the quesadilla over. If you have done this perfectly, you are a master chef. I hardly ever do it perfectly. Now, brown the other side for about 5-10 minutes. When it is done, repeat above steps for next quesadilla. Garnish with sour cream, green onions, tomatoes, and fresh cilantro. Cut into pie slices if you like. Enjoy!