Spicy Grilled Quesadillas

Campbell's Spicy Grilled Quesadillas Recipe

Tender chicken, green onion, salsa and Cheddar cheese are sandwiched in flour tortillas that are grilled until golden and delicious.

At a glance


10 min.


17 min.



Servings: 4 wedges each

Stand: 2 min.

Grill: 5 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Pace® Restaurant Style Salsa

    Pace® Restaurant Style Salsa

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What You'll Need

8 (8-inch) flour tortillas
2 cups shredded Cheddar cheese (about 8 ounces)
1 jar (16 ounces) Pace® Chunky Salsa or Pace® Restaurant Style Salsa
1 cup diced boneless, skinless chicken breasts, cooked
4 medium green onions, chopped (about 1/2 cup)
8 ounces (1 container) sour cream

How to Make It

  • 1

    Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.

  • 2

    Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with the oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with the oil. Grill for 5 minutes or until the cheese is melted, turning the quesadillas over once halfway through the grilling time. Remove the quesadillas from the grill and let stand for 2 minutes.

  • 3

    Cut each quesadilla into 4 wedges. Serve with the remaining salsa and the sour cream.

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  • Recipe Note: Quesadillas are an easy way to turn leftover meat and shredded cheese into a whole new meal. You can even combine different varieties of shredded cheese to make the 2 cups needed in this recipe.
  • Serving Suggestion: Serve with Spanish-style rice and fresh carrot sticks. For dessert, serve fresh apple slices with caramel sauce.
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