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Chicken Quesadillas

A quick and easy chicken quesadilla recipe that's perfect for busy weeknights, delivering big flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded or chopped
  • 1 to 1.5 cups shredded cheese, like Monterey Jack or cheddar
  • 4 large flour tortillas
  • 1 tablespoon oil or butter for the pan
Optional ingredients
  • 1 small onion, thinly sliced optional
  • 1 teaspoon taco seasoning or a mix of chili powder, cumin, and garlic powder
  • to taste Salt and pepper to taste
  • Optional extras: chopped green onion, cilantro, jalapeño, or a spoonful of homemade salsa

Method
 

Preparation
  1. Warm a large skillet over medium heat. Add a little oil or butter.
  2. If using onion and pepper, sauté until soft and a little sweet, about 3 to 4 minutes.
  3. Stir in the chicken and seasoning. Cook 2 minutes to warm through. Taste and adjust salt.
  4. Transfer the filling to a bowl. Wipe the skillet if you want a cleaner surface.
Cooking
  1. Lay one tortilla in the skillet. Sprinkle a thin layer of cheese over half, add some chicken mixture, then top with a bit more cheese. Fold tortilla over to make a half moon.
  2. Cook 2 to 3 minutes per side, until the tortilla is crisp and the cheese is melty and gooey. Aim for golden spots, not burnt edges.
  3. Repeat with the remaining tortillas and filling.
  4. Let each quesadilla rest 1 minute on the cutting board before slicing. This helps the cheese set and keeps everything tidy.

Notes

Use enough cheese to glue everything together and avoid overstuffing. A well-seasoned skillet gives the best crust. Serve with sour cream, salsa, and lime for a refreshing contrast.