Family-Sized Chicken Quesadilla
Family-Sized Chicken Quesadilla
Ingredients
For the Chicken Filling
- 2 1/2 cups cooked chicken, shredded
- 1 red onion, medium, diced
- 1 jalapeño, sliced, seeds removed if desired
- 2 teaspoons garlic, minced
- 1 1/2 teaspoons cumin, ground
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 tablespoons oil, for cooking
For the Quesadilla
- 3 large flour tortillas
- 6 smaller flour tortillas
- 3 1/2 cups shredded cheese, Monterey Jack and Cheddar blend recommended
- 3 tablespoons butter, for cooking
Instructions
- 1
Heat a large pan or skillet over medium heat. Add 2 tablespoons of oil. Once hot, add the diced red onion, sliced jalapeño, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
⏱️ 7 min
- 2
Add the shredded cooked chicken to the pan with the sautéed aromatics. Season generously with ground cumin, paprika, chili powder, onion powder, garlic powder, salt, and black pepper. Stir well to ensure the chicken is evenly coated with the spices. Cook for 3-5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 3
Lay one large flour tortilla flat on a clean, large work surface (such as a large cutting board or baking sheet). Arrange several smaller tortillas around the edges of the large tortilla, overlapping them significantly to create a larger circular base. Ensure there are no large gaps. Place a second large tortilla in the center, overlapping the smaller tortillas to further secure and expand the base.
⏱️ 5 min
- 4
Evenly sprinkle 1 1/2 cups of shredded cheese over the entire assembled tortilla base. Spread the seasoned chicken mixture evenly over the layer of cheese. Top the chicken mixture with another 1 1/2 cups of shredded cheese.
⏱️ 4 min
- 5
Place the third large flour tortilla on top of the cheese and chicken filling. Arrange the remaining smaller tortillas around the edges, overlapping them onto the top large tortilla and pressing down gently to seal the edges and fully enclose the filling, forming a giant, multi-layered quesadilla. Sprinkle the remaining 1/2 cup of cheese around the edges where the tortillas overlap to help seal them.
⏱️ 4 min
- 6
Melt 3 tablespoons of butter in a very large pan or on a griddle over medium heat. Carefully transfer the entire assembled giant quesadilla into the hot pan. This may require assistance due to its size.
⏱️ 2 min
- 7
Cook for 8-10 minutes, or until the bottom tortilla layer is golden brown and crispy. To flip the large quesadilla, place a large, flat, sturdy surface (like a large cutting board or a second baking sheet) over the uncooked side of the quesadilla. Carefully hold the pan and the flat surface together, then quickly and confidently invert the pan to flip the quesadilla onto the flat surface.
⏱️ 10 min
- 8
Slide the uncooked side of the quesadilla back into the hot pan. Continue cooking for another 8-10 minutes, or until the second side is also golden brown and crispy, and all the cheese inside is fully melted and gooey.
⏱️ 10 min
- 9
Carefully transfer the cooked giant quesadilla from the pan to a serving board or platter. Using a pizza cutter or large knife, slice the quesadilla into wedges for serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Family-Sized Chicken Quesadilla
For the Chicken Filling
- 2 1/2 cups cooked chicken, shredded
- 1 red onion, medium, diced
- 1 jalapeño, sliced, seeds removed if desired
- 2 teaspoons garlic, minced
- 1 1/2 teaspoons cumin, ground
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 tablespoons oil, for cooking
For the Quesadilla
- 3 large flour tortillas
- 6 smaller flour tortillas
- 3 1/2 cups shredded cheese, Monterey Jack and Cheddar blend recommended
- 3 tablespoons butter, for cooking
Instructions
- 1
Heat a large pan or skillet over medium heat. Add 2 tablespoons of oil. Once hot, add the diced red onion, sliced jalapeño, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
⏱️ 7 min - 2
Add the shredded cooked chicken to the pan with the sautéed aromatics. Season generously with ground cumin, paprika, chili powder, onion powder, garlic powder, salt, and black pepper. Stir well to ensure the chicken is evenly coated with the spices. Cook for 3-5 minutes, allowing the flavors to meld.
⏱️ 5 min - 3
Lay one large flour tortilla flat on a clean, large work surface (such as a large cutting board or baking sheet). Arrange several smaller tortillas around the edges of the large tortilla, overlapping them significantly to create a larger circular base. Ensure there are no large gaps. Place a second large tortilla in the center, overlapping the smaller tortillas to further secure and expand the base.
⏱️ 5 min - 4
Evenly sprinkle 1 1/2 cups of shredded cheese over the entire assembled tortilla base. Spread the seasoned chicken mixture evenly over the layer of cheese. Top the chicken mixture with another 1 1/2 cups of shredded cheese.
⏱️ 4 min - 5
Place the third large flour tortilla on top of the cheese and chicken filling. Arrange the remaining smaller tortillas around the edges, overlapping them onto the top large tortilla and pressing down gently to seal the edges and fully enclose the filling, forming a giant, multi-layered quesadilla. Sprinkle the remaining 1/2 cup of cheese around the edges where the tortillas overlap to help seal them.
⏱️ 4 min - 6
Melt 3 tablespoons of butter in a very large pan or on a griddle over medium heat. Carefully transfer the entire assembled giant quesadilla into the hot pan. This may require assistance due to its size.
⏱️ 2 min - 7
Cook for 8-10 minutes, or until the bottom tortilla layer is golden brown and crispy. To flip the large quesadilla, place a large, flat, sturdy surface (like a large cutting board or a second baking sheet) over the uncooked side of the quesadilla. Carefully hold the pan and the flat surface together, then quickly and confidently invert the pan to flip the quesadilla onto the flat surface.
⏱️ 10 min - 8
Slide the uncooked side of the quesadilla back into the hot pan. Continue cooking for another 8-10 minutes, or until the second side is also golden brown and crispy, and all the cheese inside is fully melted and gooey.
⏱️ 10 min - 9
Carefully transfer the cooked giant quesadilla from the pan to a serving board or platter. Using a pizza cutter or large knife, slice the quesadilla into wedges for serving.
⏱️ 3 min