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Quesadillas With Queso Blanco Sauce

Here is a great kid & family favorite recipe that's quick and easy to prepare. The chicken is perfectly spiced with the Fajita, Mexican Herb and Mexican Blend, then grilled and combined with bacon, cheese and green onions, and folded into a tortilla. This delicious combination is then topped with a queso sauce made with white cheese, Cumin, & Garlic Salt. These quesadillas have so many excellent flavors -they're sure to please any Tex-Mex fan.


For Quesadillas-

4 Large Tortillas (10 inch size)

1 1/2 lbs. Chicken Breast tenders (skinless & boneless)

1 - 1 1/2 cups Colby- Jack Cheese, shredded

8 slices of Bacon, cooked crisp and crumbled

4 Green onions, chopped

1 1/2 Tblspn of each: Mexican Herb; Fajita Blend; Mexican Blend

Oil (For frying chicken)

Butter or margarine (to spread on one side of each tortilla)

For Sauce:

1 can (4.5 ounces) chopped green chilies

1/2 - 1 cup light half and half

1/2 cup shredded Monterey Jack cheese

8 ounces, chopped White American Cheese

1 tsp cumin

1/2 tsp garlic salt


For Queso Blanco Sauce: Place all sauce ingredients in a small saucepan and cook over medium heat (stirring frequently) until smooth and slightly thick.

For Quesadillas: Coat each chicken tender with the mixture of spices & then fry them in oil until golden. Chop the fried tenders into small dime-size pieces. Butter the tortilla completely on one side and place it, buttered side down, in a large fry pan. Assemble each tortilla (filling it on the side facing up in the pan) by placing the following over the entire tortilla in this order: chicken pieces; bacon crumbles; one of the chopped green onions; and about 1/4 cup of the shredded Colby-jack cheese. Fry over medium heat and, when the cheese is starts to melt, fold the tortilla in half. Fry the tortilla until it is lightly golden then flip it so it browns on the other side. Remove the fried and browned quesadilla and slice it into thirds. Serve immediately with the warm Queso Blanco Sauce, or your favorite salsa.

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