Friday, August 10, 2012

Baked Chicken Quesadilla Rolls

Who says quesadillas have to be flat? Now taquitos are traditionally made with the small 6 in flour or corn tortillas, I only had the larger 8 inch ones so I decided to call them quesadilla rolls. Stuffed with chicken, salsa, and cheese they are a great appetizer, or weeknight meal because they are larger. They still are dunk-able though!

1 8oz jar medium salsa
4 cups cooked, shredded chicken, a rotisserie chicken works well also
1 cups Monterrey Jack cheese, shredded
1 cup Cheddar Cheese, shredded
10 (8-inch) flour tortillas
Non-stick cooking spray 

Preheat oven to 425 degrees. 

Cover a large baking sheet with aluminum foil and spray lightly with cooking spray. 
Mix together chicken, salsa, and cheese. Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.

Place Quesadilla Roll Roll seam-side down on the baking sheet. Repeat until you are out of tortillas. Once finished, spray the tops of the taquitos with non-stick cooking spray or brush with olive oil.

Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden. Let cool for a couple of minutes. Serve with Sour Cream or Ranch Dip.


  1. Way to improvise! These would be a hit at my house!

  2. These look so delicious!! I would love for you to link up to my linky party at The Mandatory Mooch. Still open for another day!!

    Thanks, Nichi

  3. We can't wait to try your quesadilla rolls! They look delicious! Thanks so much for linking up to our "Strut Your Stuff Saturday!" We loved having you and hope you'll be back soon! -The Sisters

  4. I would gobble up this combo of easy ingredients. YUM! Thanks so much for linking up at Weekend Potluck.

  5. I'll be featuring this at tonights Link and Greet Party @ CountryMommaCooks.......thanks for linkin' up and have a great weekend : )