From lupita's kitchen in Spain.

Originally published on Cookpad Spain as Quesadillas de pollo, with US measurements.

Chicken Quesadillas

Name: Chicken Quesadillas
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 9 oz chicken, finely chopped (about 250 grams); 1/3 cup sour cream (can use low-fat) (about 80 ml); 1/3 cup salsa (this is the classic tomato, cilantro, garlic, onion, and salt salsa) (about 80 ml); 1 cup shredded cheese, any type, I prefer cheddar (about 115 grams); 12 small soft tortillas (see flour tortillas); 1/2 teaspoon garlic salt; Pepper, to taste; 1 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon cumin

lupita @cook_1089457

España y México

A classic twist on the traditional cheese quesadillas. Chicken quesadillas are very popular in Mexico City and the surrounding areas, and are a typical Mexican snack.

In addition to chicken quesadillas, I'll also share recipes for other popular varieties (beef, picadillo, mushrooms, huitlacoche, squash blossom, tripe...).

A classic twist on the traditional cheese quesadillas. Chicken quesadillas are very popular in Mexico City and the surrounding areas, and are a typical Mexican snack.

In addition to chicken quesadillas, I'll also share recipes for other popular varieties (beef, picadillo, mushrooms, huitlacoche, squash blossom, tripe...).

lupita @cook_1089457

España y México

A classic twist on the traditional cheese quesadillas. Chicken quesadillas are very popular in Mexico City and the surrounding areas, and are a typical Mexican snack.

In addition to chicken quesadillas, I'll also share recipes for other popular varieties (beef, picadillo, mushrooms, huitlacoche, squash blossom, tripe...).

A classic twist on the traditional cheese quesadillas. Chicken quesadillas are very popular in Mexico City and the surrounding areas, and are a typical Mexican snack.

In addition to chicken quesadillas, I'll also share recipes for other popular varieties (beef, picadillo, mushrooms, huitlacoche, squash blossom, tripe...).

Saved

Ingredients

15 minutes

Serves 4 servings

9 ozchicken, finely chopped (about 250 grams)
1/3 cupsour cream (can use low-fat) (about 80 ml)
1/3 cupsalsa (this is the classic tomato, cilantro, garlic, onion, and salt salsa) (about 80 ml)
1 cupshredded cheese, any type, I prefer cheddar (about 115 grams)
12small soft tortillas (see flour tortillas)
1/2 teaspoongarlic salt
Pepper, to taste
1 teaspoonchili powder
1 teaspoonpaprika
1/2 teaspooncumin

Saved

Steps

15 minutes

1

Sauté the chicken with the seasonings.
2

In a medium bowl, combine the chicken, sour cream, salsa, and cheese.
3

Heat a skillet over medium heat.
4

Make a sandwich with the mixture between two tortillas at a time. Add enough filling so there's about 3/4 inch (2 cm) between the filling and the edge of the tortilla.
5

Heat each quesadilla in the skillet, and when the bottom is lightly golden, flip it over. Serve with salsa and sour cream for dipping. Enjoy!

Saved

Cooksnaps

Saved

lupita @cook_1089457

Published in the US on November 11, 2025 06:00

España y México

No soy Eva Longoria, pero aqui estoy. Estoy casada, he vivido en España, Chile y otros países de América Latina debido al trabajo de mi marido (en una gran cadena hotelera). Ahora estoy nuevamente en España tras dos años en Puebla con mi madre, y un año en Mexico DF. Estudié Derecho en la UNAM, pero no lo terminé..Terminé los estudios de turismo España, pero no trabajo. Llevo varios meses en Mis recetas y me ha encantado. Modestamente me gustaría que entre todos los mexicanos promoviéramos un mejor conocimiento de la cocina mexicana en el mundo, especialmente en Europa.