Panera Chicken Tortilla Quesadilla recipe

Plentiful and flavorful

Chicken Tortilla Quesadilla

Crowd Pleasers, Main Dish, Mexican and Southwestern

  • 20 minutes
  • 6 servings

These quesadillas are easy and packed with flavor. Equally great for a quick weeknight dinner or for hosting the gang.


  1. Preheat a deep sauté pan on medium-high heat.
  2. Add 2 tbsp. of oil, red pepper and red onion; sauté until the onions begin to caramelize.
  3. Lower to medium heat and add the Panera chicken tortilla soup; reduce the liquid by half.
  4. Turn off the heat and set aside.
  5. Preheat a large non-stick pan on medium heat and add ½ tbsp. of oil.
  6. Place the tortilla into the non-stick and begin to build the quesadilla.
  7. To build the tortilla, layer the ingredients: 1 cup of cheese, ¼ cup of rice, and ¾ cup of reduced chicken tortilla soup.
  8. Continue to cook the quesadilla open faced checking frequently to see if the tortilla begins to brown.
  9. Once golden brown, close the quesadilla and set aside.
  10. Repeat this process until all the ingredients are used up.
  11. Cut each quesadilla into 6 wedges, and serve.

Or, Try This

  • If you prefer a spicier experience, add your favorite hot sauce or cayenne pepper while cooking the quesadilla open-faced

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