Cheesy Chicken & Sun-Dried Tomato Quesadillas


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Years of requests from family and friends have landed these quesadillas a permanent spot in my rotation of crowd pleasers. Encased in a perfectly crisp crust, the filling is just the right amount of juicy, tangy and cheesy.

Cheesy Chicken & Sun-Dried Tomato Quesadillas recipe - Splendry

There are a few tricks I apply to maximize flavor. First, never skimp on the aromatics — onions and peppers. Use a combination of light and dark meat chicken.

For the marinade, Lawry’s Tuscan Sun-Dried Tomato is my go-to brand, though others can be substituted. If your locale has a Latina grocer, pick up a chunk of Cotija cheese. Often compared to feta or Parmesan, Cotija has a richer flavor profile that will have your guests debating which secret ingredient makes these quesadillas so delicious!

Cheesy Chicken & Sun-Dried Tomato Quesadillas Ingredients

  •  2 tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 1 large bell pepper, seeded and chopped
  • 1 lb. boneless, skinless chicken breast and/or thighs, diced
  • 6 oz sun-dried tomato marinade (such as Lawry’s)
  • 6 eight-inch flour tortillas
  • 1 cup Cotija cheese, crumbled
  • 1 cup shredded Mexican cheese blend


1. In a large non-stick skillet, heat the oil over medium-high and cook the onion and pepper until it begins to soften, about 5 minutes.

2. Add the chicken and continue cooking until lightly browned.

3. Turn the heat down to low, stir in the marinade and simmer for 5 minutes, stirring occasionally.

4. When the chicken is cooked through and fork tender, remove from heat.

Cheesy Chicken & Sun-Dried Tomato Quesadillas 2 - Splendry

Cheesy Chicken & Sun-Dried Tomato Quesadillas 3 - Splendry

5. In a separate non-stick pan, place two folded tortillas back-to-back.

6. Sprinkle the interior of each tortilla with a light layer of cheese, then the chicken mixture and top with additional cheese.

7. Cook over medium-high. When the tortillas are golden and crisp on the bottom side, flip and continue cooking until the same is achieved on the other side.

8. Remove from heat and slice each quesadilla in half. Plate and repeat until the chicken mixture is used up.

Cheesy Chicken & Sun-Dried Tomato Quesadillas

Originally published May 29, 2017

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Fitness Trainer & Personal Chef at Embody Fitness and Nutrition
Sarah Inglis is a certified fitness trainer, personal chef, freelance writer and food photographer with de-grees in media communications and dietetics. Her favorite part of the day is that first sip of coffee. Visit her blog Embody Fitness & Nutrition for delicious recipes, travel stories and the occasional exercise tip.

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