Chicken quesadillas

Whisk and bowl icon
Preparation time: 20 minutes
Timer icon
Cook time: 10 minutes
Olymel chicken quesadillas


450 g 1 lb fully cooked Premium chicken breasts
1 1 onion, sliced thin
1 1 green pepper, cut into strips
1 1 red pepper, cut into strips
5 ml 1 tsp ground cumin
2.5 ml 1/2 tsp chili powder
8 8 large tortillas
250 ml 1 cup salsa
125 ml 1/2 cup cooked black beans
125 ml 1/2 cup corn kernels
340 g 3/4 lb grated Monterey Jack or cheddar
250 ml 1 cup sour cream
250 ml 1 cup guacamole
- - Chopped cilantro, to taste
- - vegetable oil for cooking
- - Salt and pepper


  • Heat the chicken strips according to the directions on the packaging.
  • In a pan at medium-high heat, drizzle olive oil and cook the onion and the peppers for 4 minutes, add salt and pepper, then cook the cumin and the chili powder. Mix well, remove from the heat and set aside.
  • Put the tortillas on a work surface.
  • On the lower half of the tortillas, place the salsa, beans, corn, sautéed vegetables, chicken strips, cheese and cilantro.
  • Fold the upper half of the tortillas over the garnishes, pressing lightly.
  • Cook the quesadillas on the pan, 2 minutes per side, or until the cheese has melted.
  • Cut the quesadillas in 2 or 3, and serve hot, accompanied by sour cream and guacamole.

Sign up for our
Get our market insights and themed recipe sheets, straight to your mailbox.