Ingredients
Scale
- 8 medium flour tortillas
- 2 cups cooked chicken, shredded (canned or leftover works great)
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 tablespoon taco seasoning (or a mix of cumin and chili powder)
- 2 tablespoons butter or vegetable oil
- Optional: 1/2 onion, diced (to stretch the filling)
- Optional: Salsa or sour cream for serving
Instructions
- Place your shredded chicken in a medium mixing bowl. Sprinkle the taco seasoning over the meat and toss it thoroughly to ensure every piece is coated. If you are using diced onions or peppers to stretch the budget further, sauté them in a pan for 3 minutes before adding them to the chicken mixture. Lay out your tortillas on a clean workspace so you are ready to assemble quickly once the pan is hot.
- Heat a large skillet or griddle over medium heat and add a small amount of butter or oil. Place one tortilla in the pan. Spread a quarter of the chicken mixture over one half of the tortilla and top it with a generous handful of cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 2 to 3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for another 2 minutes until the cheese is completely melted and the other side is toasted. Repeat this process for the remaining tortillas.
- Transfer the hot quesadillas to a cutting board. Let them rest for 60 seconds so the cheese sets slightly, which prevents the filling from sliding out when you cut them. Use a pizza cutter or a sharp knife to slice each half-moon into three wedges. Arrange the wedges on a plate and serve immediately with a side of salsa, Greek yogurt (a cheaper alternative to sour cream), or hot sauce.
- Cook Time: 20 minutes