A quesadilla with fresh veggies and jalapenos + creamy, saucy goodness. We love whipping up these jumbo quesadillas for a family dinner or party platter. This recipe makes about 4 to 5 jumbo quesadillas, but you can halve or double it to suit your purpose.

Prep Time

10 Minutes

Cook Time

20 Minutes




  • An 8 oz bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce
  • Shredded chicken (we used about 3 cups)
  • 1 large can refried beans
  • Pico de gallo
  • ½ onion, diced
  • ¼ cup jalapenos, diced
  • ½ cup lettuce, shredded
  • Cheese mix, shredded (we used a Mexican cheese mix)


Place your shredded chicken in a bowl and add a bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce. Use two forks to mix the sauce in with the chicken until combined.

Next, in a medium skillet over medium-high heat, mix and heat your beans until warmed through. Once the beans are done, set aside and heat a large skillet over medium-high heat. Warm two large tortillas one at a time.

 When you’ve finished heating your second tortilla, leave it in the pan on the stove and load it up! We coat the tortilla in beans first, then add shredded cheese, shredded chicken, and top with diced jalapenos and onions, pico de gallo, lettuce and cilantro. Add your top tortilla and press  lightly before removing from heat and transferring quesadilla to your cutting board. 

Cut the finished quesadilla into quarters and enjoy!