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sweet chili chicken quesadillas with peach salsa on gray plate with lime wedge
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5 from 1 vote

Sweet Chili Chicken Quesadillas with Peach Salsa

These sweet chili chicken quesadillas have a DELICIOUS peach salsa and are ready in under 20 minutes!  Leftovers make for a great lunch the next day.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 367kcal


Peach Salsa

  • 4 peaches ripe
  • 1 lime juiced
  • 2 tablespoons cilantro
  • 1 tablespoon shallot minced
  • 1 jalapeño minced (add the seeds and membrane to make it hotter!)


To Serve:

  • Greek yogurt


  • Stir together all peach salsa ingredients and set aside.
  • Heat a large non-stick pan over medium heat. Spray with spray oil.
  • Working in batches of two tortillas at a time, assemble the quesadillas by topping ½ cup of slow cooker sweet chili chicken with ⅓ cup shredded mozzarella cheese.
  • Press the opposite side of the tortilla down firmly and cook for 2-3 minutes per side, until golden brown.
  • Repeat with remaining quesadillas.
  • Serve immediately topped with peach salsa and Greek yogurt.


1- this is a recipe in a meal prep plan where we cook a big batch of slow cooker sweet chili chicken ahead of time, and use it up in 3 dinners through the week
  • store sweet chili chicken in an air tight container in the fridge for up to 4 days (or freeze for up to 3 months)
  • leftover quesadillas can be stored in the fridge for up to 4 days; crisp up in a frying pan to serve
  • peach salsa should be served fresh


Serving: 1quesadilla | Calories: 367kcal | Carbohydrates: 35g | Protein: 34g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 769mg | Fiber: 3g | Sugar: 10g