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Spicy Quesadilla Wedges with Pico de Gallo
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4.5 from 2 votes

Spicy Chicken Quesadilla Wedges with Pico de Gallo

These Spicy Chicken Quesadilla Wedges with Pico de Gallo are always the perfect treat.  Whether you make them as an appetizer, snack or meal, they're always perfect every time.  The quesadillas are served with a tasty and delicious pico de gallo.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4
Calories: 543kcal
Author: Mexican Appetizers and More


  • 8 flour tortillas 6 to 8 inch tortillas
  • 3 cups monterey cheese can use cheddar cheese if you prefer
  • 2 scallions
  • 16 oz black beans rinsed and drained
  • 16 oz corn rinsed and drained


  • 2 lb skinless chicken breasts cooked and cubed
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • salt to taste


  • 1 green bell pepper sliced or chopped, whichever you prefer
  • 1 white or yellow onion sliced or chopped
  • 1 jalapeno chopped
  • 1 garlic clove finely chopped

Pico de Gallo

  • 1 small red onion finely chopped
  • 3 roma tomatoes chopped
  • 1 jalapeno chopped
  • 2 scallions chopped
  • 1 handful fresh cilantro finely chopped
  • 2 garlic cloves finely minced
  • 1 lime
  • salt and pepper to taste


Pico de Gallo

  • Chop roma tomatoes, red onion, jalapeno, garlic, scallions and cilantro. Place all ingredients in a bowl.
  • Squeeze lime over mixture.  Add salt and pepper to taste.  Mix all ingredients together. With the back of a spoon, gently press down on mixture to flatten. 
  • Cover bowl with saran wrap and place in refrigerator for 30 minutes.  Stir Pico de Gallo one more time before serving with quesadillas. 


  • Preheat skillet pan at medium heat.  Add oil to pan and swirl pan to distribute oil evenly.  Saute green pepper, onion and jalapeno over medium high heat until vegetables soften up a little bit.  Add garlic and cook for a minute.


  • Mix all dry seasoning (chili powder, cumin, paprika, ground red pepper) together. Sprinkle seasoning and a little salt over both sides of chicken breasts. 
  • Add a little oil to pan and swirl to distribute oil.  Add chicken breasts and cook on each side over medium heat for about 7 minutes or until fully cooked through. 
     Cube chicken and set aside.


  • Take one flour tortilla and top with a layer of cheese, vegetables, chicken, some black beans, some corn, scallions and more cheese. 
  • Top with another tortilla and set aside.
  • Assemble the rest of the quesadillas and ingredients.
    Will make 4 Quesadillas.
  • Heat a large pan or griddle over medium heat.  Spray with non stick spraying oil. 
  • Cook one or two quesadillas at a time for a minute or two.  With a spatula, carefully flip quesadilla over and cook for an additional minute or two until nice and crispy brown on both sides.
  •  When done, place Quesadillas on cutting board and cut into wedges or quarters. 
  • Place on individual plates with Pico de Gallo or large platter for all to enjoy!


Can also serve with sour cream or avocado cilantro sauce.


Serving: 4g | Calories: 543kcal | Carbohydrates: 42g | Protein: 27g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 906mg | Potassium: 452mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2105IU | Vitamin C: 48.4mg | Calcium: 733mg | Iron: 3.6mg