Description
Delicious and customizable chicken quesadillas that are quick to make and perfect for any meal.
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 black pepper in a medium bowl.
- Heat a large non-stick skillet over medium heat and add butter or olive oil to coat the skillet.
- Place one tortilla in the skillet and sprinkle an even layer of cheese over it.
- Spread half of the chicken mixture over one side of the tortilla.
- Fold the tortilla in half when the cheese starts to melt and cook for 2–3 minutes until golden and crisp.
- Flip the quesadilla to cook the other side for an additional 2 minutes.
- Remove from skillet and let rest for 1 minute before slicing into wedges.
Notes
Serve warm with salsa, sour cream, or guacamole for dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg