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Chicken and Scallion Quesadilla Recipe

Chicken and Scallion Quesadilla

Food Network Kitchens

Recipe courtesy Food Network Kitchens

Show: How To Boil WaterEpisode: Tasty and Simple Quesadillas

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on April 23, 2010

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    I used some leftover rotisserie chicken and left out the jalapeno, they tasted fabulous. I did add a little lime to the beans and added corn as a topping. Cutting the grilled scallions was the only downfall of this recipe.

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  • on February 14, 2010

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    I used barbequed boneless skinless chicken breasts seasoned with salt, pepper, and cumin. It had just the right amount of spice. I made this for some friends and the left with the recipe. I will definitely make this again!

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  • on January 01, 2010

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    I made these for my office holiday party and received many compliments. After reading one reviewer's comment about them not being flavorful enough, I added two cloves of garlic to the beans and I think that did the trick.

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  • on March 20, 2008

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    Delicious. Definitely will make again.

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  • on May 22, 2007

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    I did not use the chipotle peppers and I grilled the quesadillas after I filled them. I did not grill the flour tortillas before filling. Will make again.

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  • on February 10, 2007

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    Yummy and very easy to make. I'll try this with steak next!

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  • on April 11, 2006

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    this was good, but i think needed more spices for the chicken. the beans had taste though.

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  • on November 11, 2004

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    You have to count an extra 30 minutes to boil the chicken and then to let it cool and then to shred it. Unless you already have shredded chicken. So it isn't the quickest recipie in the world but well worth it. I served to a few friends and it was the perfect amount of spice blended with good taste.

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