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Chicken and Fig Smoky Quesadilla

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“This recipe won the Grand Prize 2006 Cook Like a Califorinian Chicken Recipe Contest, from the California Poultry Federation. Credit goes to Jan Roberts in San Pedro, CA.”
32 appetizers or 4 main course servings

Ingredients Nutrition


  1. Heat olive oil in a 12-inch pan over medium-high heat.
  2. Add chicken tenders and sauté until cooked through, about 5-6 minutes.
  3. Remove from pan and thinly slice.
  4. In medium bowl, combine sliced chicken, chiles, figs and walnuts.
  5. To assemble and cook one quesadilla, spray non-stick spray in a medium-heat 10-inch or larger skillet.
  6. Lay flour tortilla in pan and spread on one half of the tortilla one quarter cup cheese.
  7. Top with chicken mixture; fold tortilla in half.
  8. Cook until tortilla is browned on bottom. With large spatula, gently flip and brown remaining side until cheese is melted. Repeat process 7 more times with remaining tortillas and chicken mixture.
  9. To serve, cut each quesadilla into 4 pieces. Arrange on platter.
  10. Garnish with avocado slices and chopped cilantro.
  11. Serve with sour cream and ranch dressing.

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