Chicken Quesadillas
Quick and easy chicken quesadillas with crispy tortillas and cheesy filling, perfect for a satisfying meal or appetizer.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded or diced
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) Use melting cheese for best results.
- 1/2 cup salsa (mild, medium, or hot) Adjust spiciness to your preference.
- 1 tablespoon olive oil or butter (for cooking) Can use olive oil for a lighter option.
- Salt and pepper, to taste
- Optional: chopped cilantro, diced onions, or jalapeños Add for extra flavor.
Instructions
Preparation
- Heat a large skillet over medium heat. Add a small amount of olive oil or butter to coat the surface.
- Place one tortilla in the skillet. On one half, layer 1/2 cup of cooked chicken and 1/4 cup of shredded cheese.
- Dollop 2 tablespoons of salsa over the chicken and cheese. Add any optional toppings like cilantro or onions, if desired.
- Fold the tortilla in half, pressing gently with a spatula. Cook for 2-3 minutes, or until the bottom is golden and crispy.
- Carefully flip the quesadilla and cook the other side for another 2-3 minutes, until the cheese is fully melted and the tortilla is crisp.
- Remove from the skillet and let it cool for a minute before cutting into wedges. Repeat with the remaining tortillas and filling.
Notes
For perfect quesadillas, avoid overfilling, cook on medium heat, and let them rest briefly after cooking. Leftover quesadillas can be refrigerated for 3 days, or frozen for 2 months.