More Great Recipes: Dinner | Low Sodium | Misc. One Dish

Mom's "Some Like it Hot!" Spicy Chicken Quesadillas

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Serves 4 | Prep Time 10 | Cook Time 10-15

Why I Love This Recipe

This recipe was created by me, out of necessity. I had been diagnosed with high blood pressure and needed to find a way to alternately spice up my food. A colleague at work suggested substituting Mrs. Dash spices for salt and Lo and Behold in the spice aisle I found Mrs. Dash's Extra Spicy Blend. So, not unlike a mad scientist, I went to work with chicken pieces and Mrs. D. Just like all great discoveries, keeping it simple worked and I started making this recipe for family members who came to visit or when I visited them. It only goes to show that home is wherever you, your family, and good food reside. I wish to share this with anyone and everyone who is looking for a healthier lifestyle and alternative to highly salted food.

Ingredients You'll Need

2 Boneless, Skinless Chicken Breasts
4 – 10” Flour Tortillas
1 – 8 ounce package of grated Mexican cheese
2 TSPs Mrs. Dash Extra Spicy Seasoning Blend
½ cup Mexican Hot Sauce (more or less to taste)
1 TSP Olive oil
Slice jalapeno peppers (optional)


Cut chicken into ¼” cubes.

Drizzle oil into large frying pan set on medium high heat,

Add chicken to pan in single layer for sautéing.

Sprinkle chicken with 2 TSP spicy seasoning blend.

Sauté chicken until browned and juices run clear.

Add ½ cup of Mexican hot sauce (an example would be Valentina salsa picante) and continue cooking chicken for 10 minutes on medium heat.

Turn heat on chicken down to low.

Heat up a pannini sandwich press or set large frying pan on burner set to medium high heat.

Place flour tortilla flat in press or frying pan.

Fill ½ of the tortilla with chicken and a handful of grated cheese (more or less to taste), add 4 slices of jalapeno pepper (some like it hot!).

Fold unfilled half of the tortilla over the chicken/cheese/pepper mixture and heat until cheese melts.

If using the frying pan, flip tortilla and continue to heat until lightly browned.

If using the pannini press, lower press and heat until cheese melts.

Remove tortilla from heat and repeat the procedure until all four tortillas are cooked.

Using a pizza cutter, slice across each tortilla into 3 equal pie-shaped slices and serve.

Optional ideas: For more “heat” add 4 slices of jalapeno peppers to each tortilla stuffing when ready to cook.

Serve with a side of refried beans topped with grated cheese and/or jalapeno slices.

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