Quick Chicken Quesadillas

Quesadillas make for great appetizers or a main dish. When it comes to quesadillas the number of combinations are limitless. It’s a bummer when you get a quesadilla that just taste like a tortilla and nothing else.  To create a flavorful quesadilla, I use marinated chicken, sautéed onions, Monterrey jack cheese and layer it on a nutty spelt tortilla. 


Quick Chicken Quesadillas





Spelt is an ancient grain that is related to wheat.  It’s husks protects the spelt from pests so, it grows well without the use of pesticides or fertilizers and is often sold as an organic food. It has a light nutty flavor and is easier to digest than wheat (spelt is not gluten-free).  Spelt is rich in nutrients. It is a good source of protein, thiamine, riboflavin, copper, iron, magnesium, zinc and soluble fiber.

Spelt is a good source of fiber, which can help reduce cholesterol levels. These tortillas are whole grain, so you get the benefits of the endosperm and bran. That means you get B vitamins, antioxidants, iron, zinc, magnesium and fiber.


Quick Chicken Quesadillas


I recently used these spelt tortillas to make some delicious Carne Asada Burritos. They have a light flavor so, you can pair them with just about any food and they will go nicely. 

Quick Chicken Quesadillas
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Serves: 4
  • 1 Tbsp olive oil
  • 2 boneless skinless chicken breast, trimmed
  • 1 cup pineapple juice
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp minced garlic
  • 1 small onion, sliced
  • salt and pepper
  • 4 Spelt Tortillas
  • 1 cup Monterrey jack cheese, shredded
  1. Prepare marinade by combining pineapple juice, soy sauce and garlic in a medium sized bowl. Season chicken with salt and pepper, add to marinade. Cover and refrigerate for at least 10 minutes.
  2. Heat oil in a large skillet over medium high heat. Add sliced onions and cook until translucent. Remove onions from pan; set aside. Add chicken breast and cook on each side for 5 minutes or until cooked through. Return onions to pan and heat through. They will become caramelized when done.
  3. Dice cooked chicken into ½ inch cubes. Equally divide and arrange chicken, onions and cheese on half of each tortilla.
  4. Wipe skillet clean. Fold tortilla in half and toast in skillet over medium high heat. Flip to toast other side.
  5. Cut each tortilla into 4 quesadillas. Serve with salsa or pico de gallo.


Avocado Salsa


I like to pair these with an avocado salsa. It pairs well and lets the flavor of the marinated chicken be the dominate taste.  My Fresh Roasted Tomatillo salsa would also go great with these 😀


Quick Chicken Quesadilas


You will love these chicken quesadillas! They are quick to make for lunch or dinner and are bursting with flavor. 



  1. […] Marinating the chicken in pineapple juice before cooking makes it super tender. Recipe here. […]

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