Cheesy Chicken Quesadilla Rolls
Cheesy Chicken Quesadilla Rolls
Ingredients
For the Chicken Filling
- 1 1/2 cups cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1/4 cup green chilies, diced, canned
- 1 tablespoon taco seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 flour tortillas, small (6-inch)
- 1 tablespoon olive oil
For Serving (Optional)
- salsa, as needed
- sour cream, as needed
- guacamole, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the shredded cooked chicken breast, Monterey Jack cheese, cheddar cheese, softened cream cheese, diced green chilies, taco seasoning, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 3
Lay out one small flour tortilla on a clean surface. Spread approximately 1/4 cup of the chicken and cheese filling evenly over the tortilla, leaving a small border around the edges.
⏱️ 5 min
- 4
Carefully roll the tortilla tightly from one end to the other, creating a log. Repeat with the remaining tortillas and filling. If desired, secure each roll with a toothpick to prevent unrolling during baking.
⏱️ 5 min
- 5
Arrange the rolled quesadillas seam-side down on the prepared baking sheet. Lightly brush the tops of the rolls with olive oil. This will help them crisp up and achieve a golden-brown finish.
⏱️ 2 min
- 6
Bake for 12 to 15 minutes, or until the tortillas are golden brown and crispy, and the cheese filling is hot and bubbly. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 375
- 7
Remove from the oven and let cool for a few minutes before serving. If you used toothpicks, remove them before serving. Serve hot with your favorite salsa, sour cream, or guacamole on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Quesadilla Rolls
Ingredients
For the Chicken Filling
- 1 1/2 cups cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1/4 cup green chilies, diced, canned
- 1 tablespoon taco seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 flour tortillas, small (6-inch)
- 1 tablespoon olive oil
For Serving (Optional)
- salsa, as needed
- sour cream, as needed
- guacamole, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the shredded cooked chicken breast, Monterey Jack cheese, cheddar cheese, softened cream cheese, diced green chilies, taco seasoning, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 3
Lay out one small flour tortilla on a clean surface. Spread approximately 1/4 cup of the chicken and cheese filling evenly over the tortilla, leaving a small border around the edges.
⏱️ 5 min - 4
Carefully roll the tortilla tightly from one end to the other, creating a log. Repeat with the remaining tortillas and filling. If desired, secure each roll with a toothpick to prevent unrolling during baking.
⏱️ 5 min - 5
Arrange the rolled quesadillas seam-side down on the prepared baking sheet. Lightly brush the tops of the rolls with olive oil. This will help them crisp up and achieve a golden-brown finish.
⏱️ 2 min - 6
Bake for 12 to 15 minutes, or until the tortillas are golden brown and crispy, and the cheese filling is hot and bubbly. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 375 - 7
Remove from the oven and let cool for a few minutes before serving. If you used toothpicks, remove them before serving. Serve hot with your favorite salsa, sour cream, or guacamole on the side.
⏱️ 3 min