Easy Chicken Quesadillas with Spiced Sour Cream Sauce leans on pantry items to get a filling, satisfyingly delicious meal on the table fast. This recipe is great for long summer days when it’s too hot to cook.
So, how did I come up with this? (get ready for “shower thoughts”…)
“It’s too hot to cook…”
“I don’t want to spend money eating out…”
“Why do I feel like this can of chicken has been in the pantry since the Roman Empire?…”
Add just a sprinkling of “I hate summer…”
And an easy, hearty, budget-friendly recipe was born! Easy Chicken Quesadillas with Spiced Sour Cream Sauce has been in our dinner rotation ever since.
Cheesy, meaty, saucy, carby goodness, in 30 minutes or less, with very little cooking or cleanup. (And the hardest part is opening a can? Yes please. *Chef’s Kiss*)
Key Ingredients
- Chicken – I use a large can of shredded chicken breast (9.75oz-12oz depending on the brand), but this would be a great opportunity to use leftover cooked chicken, or shred up some rotisserie chicken from the store.
- Pineapple – This ingredient is technically optional, but I encourage you to try it. Pineapple gives a mild sweet note that balances the flavors in this dish perfectly. Crushed or Tidbits work nicely here. If you’re not feeling it, corn would also be a great way to add that subtle sweetness.
- Sour Cream/Mayo – I use a blend of sour cream and olive oil mayo when I make this zesty sauce. But if you only have one or the other, don’t make a special trip to the store. Using all sour cream will make a slightly tangier sauce, and using all mayo will make a less tangy sauce, but both ways will work just fine.
The Process
First, make the sauce. This gives the flavors a chance to meld a little while whipping up the quesadilla filling.
Next, combine the chicken with the other filling ingredients in a large bowl and mix well.
Add a schmear of sauce to each tortilla before topping with the chicken filling.
I like to build all of the quesadillas first, THEN start cooking. That way I don’t get distracted while a quesadilla is on the heat.
(Nobody likes a burnt quesadilla…)
Easy Chicken Quesadillas with Spiced Sour Cream Sauce
Equipment
- Small Mixing Bowl
- Large Mixing Bowl
- Can Opener
- Skillet or Griddle
Ingredients
For The Spiced Sour Cream Sauce
- ¼ cup mayo not Miracle Whip
- ¼ cup sour cream full fat, or light
- 2 Tablespoons pickled jalapeño slices (nacho slices) diced
- 2 Tablespoons pickled jalapeño juice (from the jar of jalapeño slices)
- 1 ½ teaspoons paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon chili powder
- pinch salt (to taste)
For The Quesadillas
- 1 9.75 can fully cooked chicken breast, drained well
- 1 15oz can black beans, drained and rinsed (regular or low sodium)
- 1 8oz can crushed pineapple, drained well optional
- 1 8oz bag finely shredded Mexican blend cheese
- ½ cup fresh cilantro, finely chopped
- 2 teaspoons taco seasoning
- 8 each whole wheat tortillas
For Serving (Optional)
- 1 each ripe avocado, halved and cut into slices optional
- 2 each fresh limes, cut into wedges optional
- salsa and sour cream optional
Instructions
For The Spiced Sour Cream Sauce
- In a small mixing bowl combine mayo, sour cream, diced jalapeño slices, jalapeño brine and spices. Mix well to combine and set aside.
For The Quesadillas
- In a large mixing bowl, combine drained canned chicken, drained and rinsed beans, drained pineapple if using* (see notes), chopped cilantro, taco seasoning, and shredded cheese.
- Arrange 8 tortillas on a cutting board or clean countertop. Top each tortilla with a spoonful of sauce mixture, spreading the sauce to evenly cover the tortilla leaving about ½ inch from the edge bare.
- Top each sauced tortilla with about ½ cup of the chicken filling mixture. Gently spread filling evenly over one side of the tortilla.
- Fold the tortilla in half, sandwiching the mixture. Press gently to help it stay closed for cooking.
- Tip: Assemble all quesadillas before cooking.
- Heat a large nonstick skillet or griddle pan over medium/low heat. Place the quesadillas on the pan, 1-2 at a time. Cook until browned on one side, then carefully flip.
- Continue cooking the quesadilla until both sides are browned and the cheese has melted. Repeat the process for remaining servings.
- Serve immediately with any remaining quesadilla sauce, or other garnishes such as fresh cilantro, avocado, salsa or sour cream if desired.
Notes
Other Quick and Easy Meal Ideas
Try these recipes for more quick and easy meal ideas: