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Southwest Chicken Microgreen Quesadilla

A healthy and delicious Chicken Quesadilla
Prep Time 10 mins
Cook Time 12 mins
Course Appetizer
Servings 1


  • 1 8 ounce flour tortilla (I used Tumaros Tortillas)
  • 1 cup microgreen blend
  • 1/2 cup lightly shredded mexican cheese
  • 1/2 cup diced red onion
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup corn- drained and rinsed
  • 1/2 cup diced tomato
  • 3/4 cup diced grilled chicken
  • 2 ounces green chili salsa
  • 1 Siracha or Taco Sauce for garnish
  • 1 Avocado Oil Spray
  • 1 pinch celtic sea salt


  • Heat a large non-stick skillet over medium heat.
  • Spray skillet with Avocado Oil Spray.
  • Lay tortilla in non-stick skillet.
  • ┬áCover the whole tortilla with half of the cheese. Then on one half of the tortilla, add corn, black bleans, tomatoes, red onion. Top vegetables with a pinch of salt.
  • Add chicken to the same side of the tortilla with the vegetables.
  • Add 1/2 of the microgreens to the opposite side of the tortilla across from the chicken/veggie mix.
  • Sprinkle the rest of the cheese on top of the toppings.
  • Allow to cook open face for 3-4 minutes or until cheese melts.
  • Once cheese is melted, fold quesadilla in half .
  • Continue to cook, flipping every minute and a half until quesadilla is cooked to desired crunch! Garnish with siracha or taco sauce and used Green Chili Sauce for dipping. Place remaining microgreens on top of quesadilla. Enjoy!