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Pepper Jack Quesadillas

Gently poaching lean white meat in salsa infuses chicken with flavor, as well as keeping it nice and juicy.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
674 calories per serving


> Cooking spray
> 8 small (6 inch) flour tortillas
> 2 (about 1 1/2 lbs) large boneless, skinless chicken breasts
> 1 cup low-sodium chicken broth
> 1/2 cup Nature's Promise® Organic Mild Salsa + more for serving
> 3/4 cup fresh cilantro + more for serving
> 8 oz pepper Jack cheese
> 1 ripe avocado


Preheat oven to 450°F. Line a large baking sheet with foil and coat with cooking spray. Arrange 4 tortillas on baking sheet.
Cut the chicken breasts into thin, flat cutlets lengthwise. In a nonstick 10-inch skillet, combine the broth and salsa. Heat to a simmer on high. Add chicken to skillet and reduce heat to medium. Cover and cook 7–8 min., until cooked through, turning over once halfway through.
Meanwhile, chop the cilantro and shred the cheese. Pit, peel, and thinly slice the avocado.
Transfer chicken to a cutting board and finely chop. Divide chicken among tortillas on baking sheet. Top with cheese, avocado, cilantro, and remaining 4 tortillas. Coat tops of quesadillas with cooking spray. Bake 10–12 min., until tops and bottoms are golden brown and crisp, turning over once halfway through. Serve with additional cilantro and salsa.

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