Description
Quick and flavorful chicken quesadillas perfect for a busy weeknight or casual get-together.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 large flour tortillas
- 2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
- 1 Tbsp butter or olive oil, for skillet
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- Optional add-ins: diced bell peppers, onions, black beans, or corn
Instructions
- Toss the cooked chicken with cumin, chili powder, garlic powder, salt, and pepper in a medium bowl. If you want to add veggies like bell peppers or onions, this is the time to do it.
- Heat a large non-stick skillet over medium heat. Add the butter or olive oil and let it melt.
- Place one tortilla in the skillet. Sprinkle about half a cup of cheese on top. Spread half of the chicken mixture on one side of the tortilla.
- Once the cheese starts to melt, fold the tortilla in half. Cook for 2-3 minutes until the bottom is golden. Flip it carefully and cook the other side for another 2 minutes.
- Remove the quesadilla from the skillet. Let it cool for about 1 minute. Then slice it into wedges. Serve hot with salsa, sour cream, or guacamole.
Notes
Quesadillas can be customized with various vegetables or proteins. They are best served fresh but can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken quesadillas, quick dinner, easy recipe, Mexican food, cheesy quesadillas