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This is a fun, family-style recipe that is fairly quick and easy to put together with minimal clean up. While waiting for the quesadillas to cook (and to up the veggie content of the meal), we put out a platter of raw veggies and hummus to snack on. I hope your family enjoys them as much as we do!


  • 1 pound of chicken cutlets* (or use a pre-made chicken/chicken leftovers to save time)
  • 1 tsp taco seasoning
  • 8 tortillas
  • 1 diced red bell pepper (or any other preferred vegetables such as shredded carrots, mushrooms, or onions)
  • 1/4 cup black olives, sliced
  • 2 cups shredded cheddar cheese
  • Preferred dips to serve with quesadillas such as salsa, guacamole or sour cream

*Substitute with black beans to make it vegetarian.


  1. Preheat oven to 425F.
  2. To cook the chicken: heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken, sprinkle with taco seasoning and cook until chicken is white and its juices run clear. Transfer the chicken to a cutting board, shred using two forks, and set aside.
  3. On a baking sheet lined with parchment paper, lay out 4 tortillas (not touching). Top with half of the cheese, vegetables, olives, and chicken (or black beans). Add the remaining shredded cheese to the top layer.
  4. Place a tortilla on top of each filled tortilla and place another baking sheet on top to prevent the quesadillas from opening.
  5. Bake in the oven for 15 minutes, or until the tops are slightly brown and crispy.
  6. Slice into quarters and serve!