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5 from 2 votes

Chicken and Green Chile Naan Quesadillas

With minimal prep work involved, this twist on a classic dish is perfect for busy weeknights!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Entree
Cuisine: Mexican
Servings: 4 -8 (Makes 16 wedges)
Calories: 290kcal


  • 2 ounces Neufchatel cheese (or cream cheese), softened
  • 3 ounces shredded cheddar cheese (about 1 cup)
  • 1 can (4 oz) diced green chiles
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 8 ounces (about 2 cups) diced, cooked chicken breast (can use rotisserie chicken)
  • 2 tablespoons chopped cilantro
  • 2 packages Stonefire Naan (I used Whole Grain and Garlic Naan)
  • Olive oil spray
  • Optional for serving: salsa, diced avocado, Greek yogurt or sour cream


  • Mix the Neufchatel cheese, cheddar cheese, chiles, cumin, and garlic powder together in a large bowl. Stir in the chicken. Spread the mixture onto 2 pieces of naan and sprinkle with cilantro. Top them with the remaining two pieces of naan.
  • Heat a large skillet over medium heat and spray with olive oil. Place one quesadilla in the skillet and cook 3-4 minutes until toasted and golden brown. Flip the quesadilla and cover the pan. Cook another 3-4 minutes until naan is toasted and cheese is melted. Repeat with the remaining quesadilla. Cut the quesadillas into 8 wedges each. Serve with salsa, diced avocado, and Greek yogurt or sour cream.


Serving: 2g | Calories: 290kcal | Carbohydrates: 29.5g | Protein: 17.1g | Fat: 10.7g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 569mg | Potassium: 0mg | Fiber: 4.3g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg