Chicken and Spanish rice quesadillas

Gin Lee
Chicken and Spanish rice quesadillas/Photo byGin Lee

Chicken and Spanish rice quesadillas

Here's another simple weeknight meal that can be prepared super fast and is extremely delicious. I used a package of 90-second Spanish rice to pull the recipe together faster. I hope you all enjoy the chicken and Spanish rice quesadillas as much as we do!


  • 1-1/2 cups of cooked chicken breasts cut into bite-sized pieces
  • 1 (8.8 ounce) package of 90-Second Spanish Style Rice with Tomatoes and Peppers Microwavable Pouch: Good & Gather is the brand that I used.
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of red pepper flakes
  • 1-1/2 teaspoons of dried onion flakes
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of cumin powder
  • 1 cup of shredded Mexican cheese
  • 4 (10-inch) flour tortillas


Check out my other article on low-fat chicken bites at Newsbreak to see how I prepared the chicken for this recipe.

Make the Spanish rice by following the instructions on the package.

Once you have the chicken and Spanish rice cooked, add both to a bowl and add 1 teaspoon of red pepper flakes, 1-1/2 teaspoons of dried onion flakes, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of cumin powder. Stir the ingredients well.
Preparing chicken and Spanish rice quesadillasPhoto byGin Lee

Now, lightly coat the top of your griddle with cooking spray. Place two of the flour tortillas on the griddle over medium-low heat. Add spoonfuls of the chicken and rice mixture on top of the flour tortillas and spread the mixture out evenly.

Sprinkle the Mexican cheese over the chicken and rice filling. Place another flour tortilla on top of both.

Once the bottom of the tortillas is crisp to your preference, carefully flip the quesadillas over with a spatula and brown the other sides.
Preparing chicken and Spanish rice quesadillas/Photo byGin Lee

Turn off your griddle. Transfer the quesadillas to a cutting board and slice both of them in the center, then slice each half into three equal triangular shapes. Serve and enjoy!

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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