Description

A quick and delicious chicken quesadilla made with tender cooked chicken, melty cheese, and crispy golden tortillas. Perfect for lunch, dinner, or a crowd-pleasing appetizer.

Ingredients

2 cups cooked chicken, shredded or diced
4 large flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
2 tablespoons olive oil or butter (for crisping)
Optional add-ins: sautéed onions, bell peppers, jalapeños, corn, black beans, fresh cilantro
Optional toppings: sour cream, salsa, guacamole, hot sauce

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Instructions

Heat a skillet over medium heat and add a bit of olive oil or butter.
Place one tortilla in the skillet and sprinkle cheese evenly over half of it.
Layer the cooked chicken over the cheese, along with any desired add-ins like peppers or onions.
Fold the tortilla in half over the filling to form a half-moon shape.
Cook for 2–3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove from the skillet and let sit for a minute before slicing into wedges.
Serve warm with your favorite toppings.

Notes

Use rotisserie or leftover chicken for convenience.Don’t overfill the quesadilla to prevent it from falling apart.For extra crispiness, press gently with a spatula while cooking.Make-ahead tip: assemble and refrigerate before cooking.Store leftovers in the fridge for up to 3 days and rehet in a skillet or oven.

Nutrition

Serving Size: 1 quesadilla
Calories: 450
Sugar: 2g
Sodium: 620mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg