Chicken and Veggie Quesadillas

Dinner, Lunch, Thick Cut Chicken, Kids Recipe
Chicken and Veggie Quesadillas
Prep Time

15 min

Cook Time

20 min



Organic Thick Cut Oven Roasted Chicken Breast Product Packaging
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Share This Recipe
Organic Thick Cut Oven Roasted Chicken Breast Product Packaging


  • 4 flour medium sized tortillas
  • 4 oz (about 1 cup) grated Monterey Jack cheese
  • 1 package of True Story Organic Thick Cut Roasted Chicken
  • 1 can of black beans, drained
  • 1 can yellow corn, drained
  • 1 red bell pepper sliced
  • 1 small yellow onion (chopped)
  • 1 Tsp of cumin
  • 1 Tbsp olive oil
  • 1 bunch of cilantro, chopped
  • Salt & pepper to taste
  • 2 Tbsp sour cream (optional)


  1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the bell pepper and onion, season with salt and pepper, and cook for 3-4 minutes or until their softened. Add in the pre-cooked chicken, corn and black beans and warm (1-2 minutes).
  2. Add in the cumin and stir filling together. Turn off heat and stir in the cilantro.
  3. In a clean skillet over medium heat, add a flour tortilla. Top with cheese, filling mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream if desired.

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