Ingredients
Scale
- 8 medium flour tortillas
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 tablespoon taco seasoning (or a mix of cumin, chili powder, and salt)
- 2 tablespoons butter or vegetable oil
- Optional: Salsa, sour cream, or pickled jalapeños for serving
Instructions
- Start by placing your shredded cooked chicken in a small mixing bowl. Sprinkle the taco seasoning over the chicken and toss it thoroughly until every piece is evenly coated. If the chicken seems a bit dry, add a teaspoon of water or lime juice to help the seasoning stick. Set out your tortillas and cheese on a clean workspace so you can assemble the quesadillas quickly once the pan is hot.
- Place a large non-stick skillet or griddle over medium heat and add half a tablespoon of butter or oil. Once the butter bubbles, lay one tortilla in the pan. Immediately sprinkle a quarter cup of cheese over the entire surface of the tortilla. Spread a half-cup of the seasoned chicken over one-half of the tortilla. Once the cheese begins to melt, use a spatula to fold the tortilla in half over the chicken. Press down firmly. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy. Repeat this process for the remaining tortillas.
- Slide the finished quesadillas onto a cutting board. Let them rest for about sixty seconds; this allows the cheese to set so it doesn’t all slide out when you cut them. Use a pizza cutter or a sharp knife to slice each semi-circle into three triangular wedges. Arrange the wedges on a plate and serve immediately with a side of salsa or sour cream for dipping.
- Cook Time: 20 minutes