Grammy's Kitchen · Quesadillas · Chicken Quesadilla
One of 80 quesadillas recipes we measured
2 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 2% |
| salt | 0% | 0% |
| aromatics | 39% | 6% |
| vegetables and beans | 61% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 112 g | 3/4 cup chopped red bell pepper (chopped) |
| 120 g | 3/4 cup chopped red onion |
| 77 g | 1/2 cup frozen corn |
| 4 8-inch flour tortillas (white or whole wheat) | |
| 140 g | 1 cup shredded cooked chicken |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/2 teaspoon ground cumin |
| 1 g | 1/4 teaspoon garlic powder |
| 0 g | 1/4 teaspoon dried oregano |
| 2 g | 1/4 teaspoon fine sea salt or kosher salt |
| 85 g | 3/4 cup shredded sharp cheddar cheese (3 ounces) |
| 85 g | 3/4 cup shredded Monterey jack or pepper jack cheese (3 ounces) |
| For serving: guacamole, salsa and/or sour cream. |
Method: 4 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was great for using up leftover rotisserie chicken! Adding the spices is genius!” — a cook, 5.0★
“It's very delicious. I made a vegetarian dish using plant-based minced "meat".” — a cook, 5.0★