Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 quesadillas
Description
A crispy, golden quesadilla filled with tender chicken, melted cheese, and bold Mexican flavors—quick to make and perfect for lunch, dinner, or snacking.
Ingredients
Scale: 1x
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup salsa or diced tomatoes
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 tablespoon vegetable oil or butter (for cooking)
Instructions
- In a bowl, mix shredded chicken, cheddar, Monterey Jack, salsa, cumin, chili powder, salt, and pepper until combined.
- Place a tortilla in a large skillet over medium heat. Spread about 1/2 cup of the filling on half of the tortilla and fold over to form a half-moon shape.
- Cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with remaining tortillas and filling.
- Let quesadillas rest for 1–2 minutes, then cut into wedges and serve with sour cream, guacamole, or salsa.
Notes
Use rotisserie chicken for quick prep.
Add sautéed onions or bell peppers for extra flavor and texture.
Quesadillas can be baked in the oven if preferred over pan-frying.
Nutrition Information
Serving Size: 1 quesadilla
Calories: 410
Sugar: 2g
Sodium: 520mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg
Cheesy Chicken Quesadilla
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas 1x
Description
A crispy, golden quesadilla filled with tender chicken, melted cheese, and bold Mexican flavors—quick to make and perfect for lunch, dinner, or snacking.
Ingredients
-
2 cups cooked chicken, shredded
-
1 cup shredded cheddar cheese
-
1 cup shredded Monterey Jack cheese
-
1/4 cup salsa or diced tomatoes
-
1/4 teaspoon ground cumin
-
1/4 teaspoon chili powder
-
Salt and pepper to taste
-
4 large flour tortillas
-
1 tablespoon vegetable oil or butter (for cooking)
Instructions
-
In a bowl, mix shredded chicken, cheddar, Monterey Jack, salsa, cumin, chili powder, salt, and pepper until combined.
-
Place a tortilla in a large skillet over medium heat. Spread about 1/2 cup of the filling on half of the tortilla and fold over to form a half-moon shape.
-
Cook for 2–3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
-
Repeat with remaining tortillas and filling.
-
Let quesadillas rest for 1–2 minutes, then cut into wedges and serve with sour cream, guacamole, or salsa.
Notes
Use rotisserie chicken for quick prep.
Add sautéed onions or bell peppers for extra flavor and texture.
Quesadillas can be baked in the oven if preferred over pan-frying.