Healthy Loaded Chicken Quesadillas with Avocado Salsa

Healthy Chicken and Vegetable Quesadillas

Among the foods that seem to hold universal appeal among all ages, the quesadilla has to be at the top of the list. Somehow the combo of white flour tortilla and melted cheese hits the hot button for popularity. It doesn’t, however, offer much in the way of nutrition or staying power. Why stop at just cheese when a quesadilla can be so much more? Case in point is this spin on the standard: Healthy Loaded Chicken Quesadillas.

A Foundation of Whole Grains

In this case, the quesadilla gets built on whole-grain tortillas. You can use standard whole-wheat ones or opt for the myriad options, including ones that are gluten free-friendly. The tortillas crisp up quickly in the pan, which is never a bad thing. Choosing whole-grain tortillas means more fiber and other nutrition benefits.

Loaded up with Veggies

In addition to cheese, these Healthy Loaded Chicken Quesadillas are filled with corn, zucchini, and shredded chicken. The combination makes a filling, nourishing, family-friendly supper. Serve it with a side of this Mexican Slaw for an added boost of vegetables. Chicken and vegetable quesadillas

Easy Avocado Salsa

To add a bit of brightness,serve these quesadillas with a quick avocado salsa. You simply whirl together store-bought tomatillo salsa with ripe avocado and a squeeze of lime. Make a chunkier version by mashing the ingredients in a bowl instead of a food processor. It’s a meal that also makes a suitable snack for hearty appetites. Pack up any leftovers for lunch the next day.

If you like these Healthy Loaded Chicken Quesadillas, you might like:

Crispy Avocado Taco

Loaded Sweet Potato Nachos

Easy Enchilada Pie

Oven-Baked Chicken Taquitos

Rainbow Veggie Quesadilla

Loaded Chicken Quesadillas with Avocado Salsa

This takes the idea of an ordinary quesadilla and loads it up with chicken and vegetables. The result is a filling and flavorful meal or hearty snack that is tasty dunked into the creamy avocado salsa. Leftovers can be packed up for school or desk lunches.
Course Lunch, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 pieces, 2 servings.
Calories 405 kcal
Author Katie Morford


  • 2 large whole-grain flour tortillas
  • 1 cup grated Monterey Jack cheese
  • ½ cup grated zucchini (about ½ of a medium zucchini)
  • ½ heaping cup shredded cooked chicken (or cooked black beans for a vegetarian version)
  • ¼ cup corn kernels (fresh or defrosted frozen)
  • 4 tablespoons tomatillo salsa, divided
  • Optional extras: 3 tablespoons pickled jalapeños
  • 2 teaspoons olive oil or non-stick cooking spray
  • ½ avocado
  • ½ lime
  • Pinch salt


  1. Layer the ingredients in the following order on one half of each tortilla, dividing them evenly: 1/2 the cheese, the zucchini, chicken, corn, 1 tablespoon salsa, and optional pickled jalapenos. Cover with remaining cheese. Fold the plain half of each tortilla up and over the cheese and other ingredients so that all edges meet.

  2. Brush the oil in a large skillet or coat with non-stick cooking spray and set over medium-high heat. Put the quesadillas in the pan and cook until nicely browned on one side. Use a large spatula to flip the quesadillas over and cook until the second side is browned and the cheese melted.
  3. While the quesadillas cook, make the salsa by putting the remaining 3 tablespoons tomatillo salsa, avocado, a squeeze of lime, and pinch of salt into a mini food processor or blender and blend until smooth. You can also make a chunkier version by mashing the ingredients in a bowl using a fork.
  4. Transfer the cooked quesadillas to a cutting board and cut each one into 3 wedges.
  5. Serve warm with Avocado Salsa on the side.

Healthy chicken quesadillas


02.17.2017 at6:42 PM #

Jessica @ Nutritioulicious

These look so delicious Katie! Sometimes I wish I didn’t keep a kosher home so I could make chicken quesadillas!!

02.17.2017 at6:42 PM #

Katie Morford

Ah, yes. I actually meant to include a substitution for this using black beans. I made it that way for one of my girls, who is a vegetarian, and it was delicious. Thanks for the reminder!

02.18.2017 at12:28 PM #

Anne|Craving Something Healthy

Yum! I used to make quesadillas all the time when my kids were young and I kind of forgot about them! I’m putting these back on my menu because they’re so perfect for a quick, easy dinner

02.18.2017 at12:28 PM #

Katie Morford

Exactly Anne…hope you like them!

02.20.2017 at5:34 PM #


Thank you for your blog. I have both of your cookbooks and you’ve given me the tools and inspiration to keep adding new choices to the weekly rotation. After complaining hundreds of times, my older child finally decided last week that he likes plain quesadillas. Next time I make them, I will step it up with this straightforward, quick and more nutritious recipe.

02.20.2017 at5:34 PM #

Katie Morford

Hi Tiffany,

Thanks for your note. That is such a smart approach. It’s so much about taking baby steps …and starting with a food your child already likes and then building in healthy ingredients.

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