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Prep Time: 15 mins
Cook Time: 35 mins
Servings: 4

Crispy Cheese & Chicken Quesadilla

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  • 8 Dempster’s® Whole Wheat Large Tortillas
  • 2 - 7ozs (200g) Boneless Skinless Chicken
  • Water
  • 1 Tbsp (15mL) Olive Oil
  • 1 Onion, chopped
  • 1 Tsp (5g) Garlic Powder
  • 1 Tsp (5g) Dried Oregano
  • 1 Tsp (5g) Ground Cumin
  • 1/2 Tsp (2.5g) Cayenne Pepper
  • 3 Dill Pickles, chopped
  • 1 Cup (250g) Swiss Cheese, shredded
  • 1 Cup (250g) Pepper Jack Cheese, shredded
  • 4 Tbsp (60g) Mustard
  • Olive Oil Spray

Creamy Jalapeño Sauce:

  • 1 Avocado, peeled and pitted
  • 1/2 Cup Cilantro, chopped
  • 1 Jalapeño, seeded and chopped
  • 2 Tbsp (30g) Mayonnaise
  • 1 Tbsp (15mL) White Vinegar


  1. Preheat the oven to 410°F (210°C).
  2. In a food processor, pulse avocado with cilantro, jalapeno, mayonnaise, and vinegar, until smooth and light green in colour.
  3. Season chicken breasts lightly with salt and pepper, then, place into the bottom of a large pot, cover chicken with 1-inch (2.5 cm) of water and bring to a boil.
  4. Reduce heat and simmer until chicken reaches an internal temperature of 165°F (75°C) or is no longer pink inside about 10 to 15 minutes.
  5. Remove and allow to rest until it is cool enough to handle, then, shred into a bowl and set aside.
  6. In a large sauté pan or skillet, heat the olive oil over medium-high heat, then, add the onions and cook for 8-10 minutes until soft.
  7. Add in the shredded cooked chicken.
  8. Stir in garlic powder, dried oregano, cumin, and cayenne pepper until well incorporated for another 5-10 minutes.
  9. Place 4 tortillas onto prepared parchment-covered baking sheets.
  10. Evenly divide and spread the chicken mixture over the tortillas, then, scatter the chopped pickles over each and sprinkle with both the Swiss cheese and pepper jack cheese.
  11. Spread mustard over 4 tortillas and press them down (mustard side down) to top the prepared tortillas.
  12. Spray the tops with olive oil spray and sprinkle with any leftover cheese.
  13. Bake in oven at 410°F (210°C) for 10 minutes and remove from oven.
  14. Flip each tortilla over and add more cheeses to the surfaces, give it a quick press down with a spatula and continue baking for another 5 minutes.
  15. Serve with the jalapeño sauce for dipping.