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Chicken and Jalapeno Quesadilla | mylittlelarder.com

Chicken and Jalapeno Quesadillas

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6
Author My Little Larder


  • 500 g/1lb roasted chicken meat shredded (see note 1)
  • 250 g/9oz cream cheese room temperature (see note 2)
  • 1 cup mozzarella cheese grated
  • 1 tsp cumin seeds
  • 1-2 fresh jalapeños finely diced
  • 1/4 cup fresh coriander cilantro, finely chopped
  • 1 spring onion finely sliced
  • salt and pepper
  • 12 medium sized flour tortillas
  • 125 g/4.5oz creme fraiche
  • extra chopped jalapeño spring onion (scallion) and fresh coriander (cilantro) and salsa for serving


  1. Pre-heat a dry fry pan or skillet over medium heat.
  2. In a medium sized bowl mixed together the first seven ingredients. Season with salt and pepper to taste.
  3. Divide ingredients between six medium sized flour tortillas. Top with remaining tortillas.
  4. Place each quesadilla (tortilla sandwich) on the fry pan one at a time (depending on the size of your pan/grill) and grill for approximately 5 minutes each side or until the tortillas are turning golden brown, the cheese is melting and the chicken is heated through. I find it is easiest to turn the quesadilla using two fish slices.
  5. Cut quesadilla into quarters and serve with creme fraiche, extra chopped chilli, spring onion, coriander and salsa (store-bought is fine).

Recipe Notes

Note 1: You can either use left over roasted chicken meat from a roast chicken the night before or roast two chicken breasts at 200C/390F for approximately 20-25min until the juices are running clear. Allow to cool then shred using two forks.
Note 2: It is easier to mix the ingredients together if the cream cheese is at room temperature, but if you’ve forgotten to take it out in time just give it a good beat with a wooden spoon before adding all the other ingredients and that will soften it enough.