Loaded Chicken Quesadillas with Avocado Salsa

Healthy Chicken and Vegetable Quesadillas

This post was sponsored by Flatout.

Among the foods that seem to hold universal appeal among children, 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 being “kid friendly”. 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 today’s spin on the standard: healthy chicken quesadillas.

In this case, the quesadilla gets built not on a standard issue tortilla, but on a Whole Grain White Flatout Flatbread. It’s sturdier than a flour tortilla, which means you can pile more wholesome goodies inside. The flatbread crisps up quickly in the pan, which is never a bad thing. Plus, it’s made with whole grain white flour, which means it has the fiber and other nutritional benefits of regular whole wheat.

Healthy Chicken Quesadillas

In addition to cheese, these quesadillas are filled with corn, zucchini, and shredded chicken. Cut them into wedges and whirl up a batch of easy-to-make avocado salsa for dunking. The combination makes a filling, nourishing, family-friendly supper. Serve it with a side of this Mexican Slaw for an added boost of vegetables. It’s also makes a suitable snack for hearty appetites. Leftovers, if there are any, can be packed up into school lunches the next day.Chicken and vegetable quesadillas

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.
Author Katie Morford


  • 2 Whole Grain White Flatout Flatbreads or large whole-grain flour tortillas
  • 1 cup loosely packed 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
  • 1 teaspoon 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 Flatbread/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 Flatout/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.

Post Your Comment

Your email address will not be published.

Recipe Rating