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Crispy skillet chicken quesadilla with melted cheese and juicy chicken on a wooden cutting board.

Chicken Quesadilla

A quick and fun recipe for crispy chicken quesadillas, ideal for busy nights when you crave something cheesy and satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course, Snack
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Quesadilla Ingredients
  • 2 pieces flour tortillas, 8 to 10 inch size Use medium to large size for better folding.
  • 2 cups shredded cooked chicken Rotisserie chicken works well.
  • 1 cup shredded cheese Cheddar, Monterey Jack, or Mexican blend.
  • 2 tablespoons salsa For flavor enhancement.
  • 1 tablespoon butter or oil For crisping the tortillas.
Optional Add-ins
  • 1/2 cup diced onions For additional flavor.
  • 1/2 cup bell peppers Diced or sliced.
  • 1/2 cup corn Canned or frozen.
  • 1/2 cup black beans Drained and rinsed.
  • 1 tablespoon jalapenos Diced for heat.
  • 1 cup spinach Chopped.

Method
 

Preparation
  1. In a bowl, combine the shredded chicken with salsa or taco seasoning.
  2. Set a nonstick or cast iron skillet over medium heat, adding a small pat of butter or drizzle of oil.
Cooking
  1. Lay one tortilla in the skillet and sprinkle cheese over half of it.
  2. Add the chicken mixture and a little more cheese on top.
  3. Fold the tortilla over and press gently with a spatula.
  4. Cook for 2 to 3 minutes on each side until golden and crisp, lowering heat if necessary.
  5. Cover the pan for 30 seconds if cheese is not melting.
  6. Let it rest for a minute on a cutting board, then slice into wedges.

Notes

For best results, freshly shred cheese and avoid overstuffing the tortillas. Serve with dipping sauces like sour cream or guacamole.