Name: Budget Chicken Quesadilla With Cheese Under $3 Per Serving
Cook time: 25 min
Total time: 25 min
Ingredients: 8 Medium flour tortillas (store brand); 2 cans (12.5 oz each) Chunk chicken breast, drained (or 2 cups shredded leftover chicken); 2 cups Shredded Mexican blend cheese or Sharp Cheddar; 1 packet Taco seasoning (or a mix of cumin, chili powder, and salt); 2 tablespoons Vegetable oil or butter; Optional: 1 can Black beans, rinsed (to stretch the meal further); Optional: Salsa or sour cream for dipping

Ingredients

Scale

8 Medium flour tortillas (store brand)
2 cans (12.5 oz each) Chunk chicken breast, drained (or 2 cups shredded leftover chicken)
2 cups Shredded Mexican blend cheese or Sharp Cheddar
1 packet Taco seasoning (or a mix of cumin, chili powder, and salt)
2 tablespoons Vegetable oil or butter
Optional: 1 can Black beans, rinsed (to stretch the meal further)
Optional: Salsa or sour cream for dipping

Instructions

Step 1: Prepare the Filling – Start by draining the canned chicken thoroughly. Place the chicken in a medium mixing bowl and use a fork to break up any large chunks. Sprinkle the taco seasoning over the chicken and stir until every piece is well-coated. If you are using black beans to add more bulk to the meal, stir them in now. This ensures every bite of your quesadilla is seasoned perfectly.
Step 2: Assemble the Quesadillas – Lay four tortillas flat on your workspace. Distribute half of the shredded cheese evenly across these four tortillas. Top the cheese with the seasoned chicken mixture. Finally, sprinkle the remaining cheese over the chicken and place the second tortilla on top. Layering the cheese on both the bottom and the top acts like “glue,” keeping the quesadilla from falling apart when you flip it.
Step 3: Cook to Golden Perfection – Heat one tablespoon of oil or butter in a large non-stick skillet over medium heat. Once the pan is hot, carefully place one quesadilla in the skillet. Cook for 2 to 3 minutes until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla using a wide spatula. Cook the other side for another 2 minutes or until the cheese is completely melted and the second side is toasted. Repeat this process for the remaining quesadillas, adding more oil as needed.
Step 4: Slice and Serve – Transfer the hot quesadillas to a cutting board. Let them sit for one minute so the cheese can set slightly, which makes cutting much cleaner. Use a pizza cutter or a sharp knife to slice each quesadilla into four wedges. Serve immediately while hot and crispy with a side of salsa or sour cream if desired.

Cook Time: 25 minutes