This chicken quesadillas recipe is a skillet fold of tortillas, chicken, and cheese. It is not chicken tacos and not chicken enchiladas.
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Chicken Quesadillas
- Total Time: 25 minutes
- Yield: 4 quesadillas 1x
Description
Chicken quesadillas with melted cheese. From Olivia at Flavors.
Ingredients
- 2 cups (280g) shredded cooked chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 large flour tortillas
- 2 cups (226g) shredded Monterey jack or cheddar
- 1/4 cup sliced pickled jalapeños, optional
- 1 tablespoon oil or butter
- Salsa and sour cream
Instructions
- Toss chicken with chili powder and cumin.
- Heat a skillet over medium. Warm a tortilla with a thin film of oil. Add cheese, chicken, and jalapeños on one half. Fold.
- Cook 2 to 3 minutes per side until the cheese melts and the tortilla is spotted brown. Repeat.
- Cut into wedges. Serve with salsa and sour cream.
Notes
Medium heat browns the tortilla in the time the cheese melts. High heat burns the outside first. Leftover roasted chicken is the usual filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Folded tortillas, not enchiladas
Enchiladas are rolled, sauced, and baked. These stay in a dry skillet.
Substitutions
Pepper jack brings heat. A handful of black beans stretches the chicken.
Mistakes to avoid
Overfilling makes the fold leak. A thin layer of cheese holds the chicken.
Storage
Refrigerate 3 days. Re-crisp in a skillet, not a microwave.
Nutrition (estimated)
About 460 calories per quesadilla. Estimate only, not a lab test.
FAQ
Flour or corn?
Large flour tortillas fold without cracking. Corn works if you use two small ones as a stack.
Cheese first?
Yes. It glues the chicken to the tortilla.
Can I bake them?
400°F on a sheet pan for about 10 minutes. The skillet is crispier.
What chicken?
Rotisserie, or the leftover taco chicken from the other Flavors URL.