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
Units
Scale
- 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
- 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