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SideChef
Recipes
American
Spicy Chicken & Roasted Vegetable Quesadillas
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Recipe

16 INGREDIENTS • 4 STEPS • 20MINS

Spicy Chicken & Roasted Vegetable Quesadillas

5
4 ratings
Elevate an average quesadilla by loading up with this spicy and tangy chicken and vegetable filling. By reusing leftover chicken and veggies, tonight's dinner will come together in just under 15 minutes!
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Spicy Chicken & Roasted Vegetable Quesadillas
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Elevate an average quesadilla by loading up with this spicy and tangy chicken and vegetable filling. By reusing leftover chicken and veggies, tonight's dinner will come together in just under 15 minutes!
20MINS
Total Time
$4.06
Cost Per Serving
Ingredients
Servings
4
US / Metric
Spicy Chicken
Hot Sauce
1/4 cup
Medium Hot Sauce
or less for less spicy
Barbecue Sauce
1 cup
Barbecue Sauce
Bone-In Chicken Thigh
4
Cooked Bone-In Chicken Thighs, shredded
Zucchini
1
Cooked Zucchini
sliced into ½-inch thick strips
Red Bell Pepper
1
Cooked Red Bell Pepper
sliced into ½-inch thick strips
Yellow Bell Pepper
1
Cooked Yellow Bell Pepper
sliced into ½-inch thick strips
Potato
1
Potato, diced
Baked
Sweet Potato
1
Sweet Potato, diced
Baked
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Quesadillas
Flour Tortilla
8
Flour Tortillas
Shredded Cheese
2 cups
Shredded Cheese
Garnish
Guacamole
1 cup
Guacamole
Salsa
1 cup
Salsa
Sour Cream
1 cup
Sour Cream
Fresh Cilantro
to taste
Fresh Cilantro, chopped
Nutrition Per Serving
VIEW ALL
Calories
1055
Fat
45.8 g
Protein
56.4 g
Carbs
108.1 g
Add to plan
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Spicy Chicken & Roasted Vegetable Quesadillas
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Combine Bone-In Chicken Thighs (4), Zucchini (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Potato (1), Sweet Potato (1) together with Hot Sauce (1/4 cup) and Barbecue Sauce (1 cup). Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 2
To assemble, place a frying pan over medium-high heat. Add 1 Flour Tortillas (8) and top with 1/4 of the chicken vegetable filling and 1/4 of the Shredded Cheese (2 cups). Top with another tortilla.
step 3
Dry fry on the stovetop over medium-high heat for 2 minutes on each side or until the cheese has fully melted. Repeat with remaining ingredients.
step 4
Slice and serve hot with Guacamole (1 cup), Salsa (1 cup), Sour Cream (1 cup), and garnish with Fresh Cilantro (to taste).
Tags
view more tags
American
Chicken
Shellfish-Free
Dinner
Mexican
Vegetables
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