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Pepper Jack Cheese Southwest Chicken Quesadilla

Posted by Anna Laurin on
Pepper Jack Cheese Southwest Chicken Quesadilla

Start to finish: 15 minutes
Makes: 1 quesadilla


  • 1/2 cup The Creamery Pepper Jack Cheese, shredded
  • 1/2 cup cooked chicken, rotisserie chicken works great here
  • 2 tablespoons salsa
  • 1/4 cup corn kernels
  • 1/4 cup cooked or canned black beans
  • 1 teaspoon vegetable oil
  • 2 flour tortillas
  • salsa, to serve with
  • sour cream, to serve with


  • Preheat pan over medium heat
  • Add chopped chicken and salsa to the pan and saute until salsa is reduced and starts to stick to the bottom of the pan
  • Add corn and beans, cook until heated through
  • Remove all ingredients from pan and wipe pan clean
  • Heat 1 teaspoon of oil, and add one tortilla to pan
  • Layer onto the tortilla half of your shredded cheese, then the chicken, salsa, corn and bean mixture, top with the other half of your cheese and the other tortilla
  • Flip when the bottom tortilla is lightly toasted, and crisp the other side 
  • Serve warm, with salsa and sour cream

This recipe and images were created in partnership with recipe enthusiast Claire Jaspers, @Claires.Table. Check out her Instagram for more tasty treats!

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