Sonoran Quesadillas

Servings: 4

Cook Time: 20 minutes

A flour tortilla is spread with pepper jelly, creamy goat and cheddar cheese, scallions and grilled chicken strips and griddled until golden.


  • 2 c. HARVESTLAND® Fully Cooked Grilled Chicken Breast Strips — heated
  • 1/2 c. cream cheese or Neufchatel cheese — softened
  • 1 c. shredded Cheddar cheese
  • 1/2 c. scallions — sliced
  • 4 8-inch Flour tortillas
  • 1/4 c. salsa
  • Canola oil — as needed for sautéing


  1. In a medium bowl, combine cream cheese, Cheddar cheese and scallions. Set aside.
  2. Lay four flour tortillas out on a clean, flat surface. Divide the cheese mixture among the four tortillas, spreading onto half of each tortilla. Spread 1 tablespoon of salsa evenly over the other half leaving a slight border. Place a quarter of the chicken strips onto cheese side of each tortilla. Fold each in half to enclose filling and chicken.
  3. Place a teaspoon of oil in a 12 inch non-stick skillet and heat over medium-high heat; place 2 filled quesadillas in skillet and cook 1 1/2 minutes or until slightly golden. Flip over and continue cooking up to 2 minutes or until slightly golden and filling is heated thoroughly. Remove from skillet and place on baking sheet. Keep warm. Repeat with remaining filled, folded tortillas.
  4. To serve, place quesadillas on a cutting board and cut each into 3-4 wedges and serve immediately while hot. Sprinkle with extra sliced scallion over top to garnish, if desired. Serve with extra salsa.