Quesadilla Platter
Quesadilla Platter
Ingredients
For the Quesadillas
- 1 pound chicken breast, boneless, skinless, cooked and shredded
- 8 large flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tablespoons unsalted butter, melted, plus more as needed
- 1 tablespoon vegetable oil, for cooking chicken
- 1 tablespoon taco seasoning
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For the Guacamole
- 3 ripe avocados, mashed
- 2 tablespoons red onion, finely diced
- 1/2 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
For Serving
- 1 cup sour cream
- 1/2 cup pickled jalapeños, sliced
Instructions
- 1
If starting with raw chicken, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breast, season with taco seasoning, and cook until no longer pink and cooked through, about 6-8 minutes. Remove from heat and shred the chicken using two forks. Set aside.
⏱️ 10 min
- 2
Prepare the Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, and salt. Stir well to combine and set aside.
⏱️ 10 min
- 3
Prepare the Guacamole: In a separate medium bowl, mash the ripe avocados. Stir in the finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, and salt until combined. Set aside.
⏱️ 10 min
- 4
Assemble the Quesadillas: Lay out four large flour tortillas on a clean surface. In a small bowl, combine the shredded Monterey Jack and cheddar cheeses. Sprinkle 1/2 cup of the mixed cheese evenly over each of the four tortillas. Distribute 1/4 of the shredded chicken over the cheese on each tortilla. Top with another 1/4 cup of the mixed cheese. Place a second tortilla on top of each filled tortilla.
⏱️ 5 min
- 5
Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Brush one side of a filled quesadilla with melted butter. Place the butter-side down in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas, adding more butter to the pan as needed for each one.
⏱️ 15 min
- 6
Serve the Quesadillas: Remove the cooked quesadillas from the skillet and let them rest for a minute on a cutting board. Cut each quesadilla into 6-8 wedges. Arrange the quesadilla wedges on a platter and serve immediately with bowls of pico de gallo, guacamole, sour cream, and pickled jalapeños on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quesadilla Platter
Ingredients
For the Quesadillas
- 1 pound chicken breast, boneless, skinless, cooked and shredded
- 8 large flour tortillas, 10-inch
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tablespoons unsalted butter, melted, plus more as needed
- 1 tablespoon vegetable oil, for cooking chicken
- 1 tablespoon taco seasoning
For the Pico de Gallo
- 3 Roma tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For the Guacamole
- 3 ripe avocados, mashed
- 2 tablespoons red onion, finely diced
- 1/2 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
For Serving
- 1 cup sour cream
- 1/2 cup pickled jalapeños, sliced
Instructions
- 1
If starting with raw chicken, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breast, season with taco seasoning, and cook until no longer pink and cooked through, about 6-8 minutes. Remove from heat and shred the chicken using two forks. Set aside.
⏱️ 10 min - 2
Prepare the Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, and salt. Stir well to combine and set aside.
⏱️ 10 min - 3
Prepare the Guacamole: In a separate medium bowl, mash the ripe avocados. Stir in the finely diced red onion, minced jalapeño, chopped fresh cilantro, lime juice, and salt until combined. Set aside.
⏱️ 10 min - 4
Assemble the Quesadillas: Lay out four large flour tortillas on a clean surface. In a small bowl, combine the shredded Monterey Jack and cheddar cheeses. Sprinkle 1/2 cup of the mixed cheese evenly over each of the four tortillas. Distribute 1/4 of the shredded chicken over the cheese on each tortilla. Top with another 1/4 cup of the mixed cheese. Place a second tortilla on top of each filled tortilla.
⏱️ 5 min - 5
Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Brush one side of a filled quesadilla with melted butter. Place the butter-side down in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Repeat with the remaining quesadillas, adding more butter to the pan as needed for each one.
⏱️ 15 min - 6
Serve the Quesadillas: Remove the cooked quesadillas from the skillet and let them rest for a minute on a cutting board. Cut each quesadilla into 6-8 wedges. Arrange the quesadilla wedges on a platter and serve immediately with bowls of pico de gallo, guacamole, sour cream, and pickled jalapeños on the side.
⏱️ 5 min