Ingredients
Scale
- 2 large flour tortillas
- 1 cup shredded Monterey Jack or Cheddar cheese (store brand works great)
- 1 can (12.5 oz) premium chunk chicken breast, drained (or 1.5 cups leftover rotisserie chicken)
- 1 tablespoon taco seasoning
- 1 tablespoon butter or vegetable oil
- Optional: Hot sauce or sour cream for serving
Instructions
- Start by draining your canned chicken thoroughly. Place the chicken in a small bowl and shred it further with a fork. Sprinkle the taco seasoning over the chicken and toss it until every piece is coated. If you are using leftover cooked chicken, ensure it is chopped into small, bite-sized pieces for even melting. Lay your tortillas flat on a clean workspace so you are ready to assemble.
- Heat a large non-stick skillet over medium heat and add half of the butter or oil. Once the butter is bubbling, place one tortilla in the pan. Quickly sprinkle half of the cheese over the entire surface. Spread the seasoned chicken over one half of the tortilla. Once the cheese begins to sweat, fold the tortilla in half. Press down firmly with a spatula to create a seal. Cook for 2 minutes per side until the shell is deep golden brown and audibly crispy when poked.
- Slide the quesadilla out of the pan and onto a cutting board. Let it rest for 60 seconds; this allows the cheese to set so it doesn’t leak out when you cut it. Use a pizza cutter or a sharp knife to slice the quesadilla into three wedges. Repeat the process for the second tortilla. Serve immediately while hot, adding a dollop of sour cream or a drizzle of your favorite hot sauce on the side.
- Cook Time: 10 minutes