Go Back
+ servings

Sweet and Spicy Chicken Quesadillas

These cheesy chicken quesadillas make for a tasty lunch or dinner. They're filled with hearty herbs and cozy fall flavors.
Course Main Course
Cuisine American, Italian, Mexican
Keyword cheesy quesadillas, chicken quesadillas, quesadillas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • Spatula
  • Nonstick pan
  • Pizza cutter


  • 4 whole wheat tortillas
  • 6-7 chicken tenderloins, cut in small cubes
  • 1 sweet onion (medium or large), sliced
  • 4 tbs pepper jelly
  • 1 cup cheddar cheese
  • 2 tbs fresh rosemary, stem removed and finely chopped
  • 2 tbs olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Crispy Kale (optional)

  • 2 cups kale
  • 1 1/2 tsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  • Heat a nonstick skillet to medium high heat. Add 1 tsp of olive oil to the pan then add the sliced onions. Leave the onions in the pan without stirring for 2-3 minutes. Stir and repeat the process of leaving them untouched for 2-3 minutes about 4 times until they get nice and golden brown.
  • Lay all of your tortillas on a flat surface like a cutting board. Smear 1 tbs of pepper jelly on each one, then top each one with 1/4 cup of cheese in an even layer. Set aside.
  • Heat a large nonstick skillet to medium high heat. Season your chopped chicken in a glass bowl with salt and pepper. Add 1 tsp of olive oil to the hot skillet. Add the chicken to the pan in one even layer and allow to cook, unstirred ,for 3-4 minutes. While the chicken is cooking, wash your hands with soap and water. Stir the chicken, add the chopped rosemary and stir again. Continue to cook the chicken for another minute or two (p.s. the time might be greater if you cut your chicken in larger chunks), until you no longer see any raw, pink pieces. Add the cooked chicken to the onions and stir until evenly combined. Keep the heat on in that large skillet.
  • Add 1/4 tsp of olive oil to the hot skillet. Place the prepped tortilla in the pan (cheese side up, facing you). Scoop 1/4 of the chicken mixture onto half of your tortilla. Allow the cheese to melt fully, then use a spatula to fold over the quesadilla. Repeat the process for all 4 tortillas. Optional: Open each cooked tortilla and add the crispy kale to it. Enjoy!
  • Crispy Kale: Preheat oven/toaster over to 400 degrees. Place kale on a lined baking sheet. Coat with olive oil, red pepper flakes, salt and pepper. Use your hands to massage the oil into the kale. Spread the kale out on the sheet so that there aren't any clumped together bits of kale (clumping will make it steam rather than crisp). Bake for 15 minutes until crispy. Set aside.