Cheesy Chicken Quesadillas
Cheesy Chicken Quesadillas
Ingredients
- 2 cups cooked chicken, shredded or diced
- 8 flour tortillas, 8-inch
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter, melted, or olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 1/2 cup salsa, as needed
- 1/2 cup sour cream, as needed
- 1/2 cup guacamole, as needed
- 2 tablespoons fresh cilantro, chopped, as needed
Instructions
- 1
In a medium bowl, combine the shredded cooked chicken, chili powder, cumin, salt, and black pepper. Mix well to ensure the chicken is evenly seasoned.
⏱️ 3 min
- 2
In a separate bowl, combine the shredded Monterey Jack cheese and cheddar cheese. This will be your cheese blend.
⏱️ 2 min
- 3
Heat a large skillet or griddle over medium heat. Lightly brush one side of a tortilla with melted butter or olive oil.
⏱️ 2 min
- 4
Place the buttered side of the tortilla down in the hot skillet. Sprinkle about 1/4 cup of the cheese blend over half of the tortilla.
⏱️ 1 min
- 5
Spoon about 1/4 cup of the seasoned chicken mixture over the cheese on the same half of the tortilla.
⏱️ 1 min
- 6
Sprinkle another 1/4 cup of the cheese blend over the chicken.
⏱️ 1 min
- 7
Fold the empty half of the tortilla over the filling, creating a half-moon shape.
⏱️ 1 min
- 8
Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Gently press down with a spatula to ensure even cooking.
⏱️ 6 min
- 9
Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat with the remaining tortillas, chicken, and cheese, adding more butter or oil to the skillet as needed.
⏱️ 12 min
- 10
Cut each quesadilla into 2 or 3 wedges. Serve immediately with your favorite toppings like salsa, sour cream, guacamole, and fresh cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Quesadillas
Ingredients
- 2 cups cooked chicken, shredded or diced
- 8 flour tortillas, 8-inch
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter, melted, or olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 1/2 cup salsa, as needed
- 1/2 cup sour cream, as needed
- 1/2 cup guacamole, as needed
- 2 tablespoons fresh cilantro, chopped, as needed
Instructions
- 1
In a medium bowl, combine the shredded cooked chicken, chili powder, cumin, salt, and black pepper. Mix well to ensure the chicken is evenly seasoned.
⏱️ 3 min - 2
In a separate bowl, combine the shredded Monterey Jack cheese and cheddar cheese. This will be your cheese blend.
⏱️ 2 min - 3
Heat a large skillet or griddle over medium heat. Lightly brush one side of a tortilla with melted butter or olive oil.
⏱️ 2 min - 4
Place the buttered side of the tortilla down in the hot skillet. Sprinkle about 1/4 cup of the cheese blend over half of the tortilla.
⏱️ 1 min - 5
Spoon about 1/4 cup of the seasoned chicken mixture over the cheese on the same half of the tortilla.
⏱️ 1 min - 6
Sprinkle another 1/4 cup of the cheese blend over the chicken.
⏱️ 1 min - 7
Fold the empty half of the tortilla over the filling, creating a half-moon shape.
⏱️ 1 min - 8
Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Gently press down with a spatula to ensure even cooking.
⏱️ 6 min - 9
Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat with the remaining tortillas, chicken, and cheese, adding more butter or oil to the skillet as needed.
⏱️ 12 min - 10
Cut each quesadilla into 2 or 3 wedges. Serve immediately with your favorite toppings like salsa, sour cream, guacamole, and fresh cilantro.
⏱️ 2 min