Stuffed Chicken And Sautéed Veggie Quesadillas

Stuffed Chicken And Sautéed Veggie Quesadillas


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Dress up your boring quesadillas with fresh vegetables! Top these tomato, basil, and olive quesadillas with a dollop of sour cream and more of your favorite toppings.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 cooked boneless chicken breasts, chopped
  • 1 T. olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, chopped
  • ½ C. black olives, sliced
  • ½ C. basil, shredded
  • 2-3 C. Monterrey Jack cheese, shredded
  • Pepper to taste
  • 8 flour tortillas

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In a skillet, heat oil and sauté onion and garlic until tender. Add in tomatoes, basil, and black olives; season with pepper and heat briefly. In a separate skillet, heat tortillas, fill half of each with chicken, vegetables, and cheese, fold over, and cook each side until golden.

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