Ingredients
Equipment
Method
Prepare the Chicken Filling
- In a medium bowl, combine your shredded chicken with the chili powder, cumin, salt, and pepper. Toss well until the chicken is evenly coated. If adding diced onions or peppers, mix them in now.
Heat the Skillet
- Place a large skillet (preferably cast iron or non-stick) over medium heat. Add your olive oil or butter.
Assemble and Cook
- Place one flour tortilla in the heated skillet. Immediately sprinkle half a cup of shredded cheese evenly over the entire surface.
- Evenly distribute one-quarter of your seasoned chicken mixture onto only one half of the tortilla.
- Sprinkle a final light layer of cheese over the chicken filling.
- Using a spatula, carefully fold the empty side of the tortilla over the filled side, creating a half-moon shape. Gently press down.
- Cook undisturbed for 3 to 4 minutes on the first side, or until golden brown and the edges of the cheese are bubbling. Flip carefully and cook the second side for another 3 to 4 minutes.
Rest and Slice
- Transfer the finished quesadilla to a cutting board. Let it rest for one minute. Slice into wedges and serve immediately.
- Repeat the process with the remaining ingredients.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25g
Notes
For maximum crispiness, try brushing the outside of the tortilla with a thin layer of mayonnaise instead of butter or oil before cooking. If you need to make chicken from scratch, dice two chicken breasts into small cubes, season, and sauté for 5-7 minutes until cooked through.
Leftover cooked quesadillas can be stored in the refrigerator for 3-4 days (wrapped individually in parchment paper and in an airtight container). Reheat in an oven or toaster oven at 350°F (175°C) for 8-10 minutes, or in a dry skillet over medium-low heat for 3-4 minutes per side, until crispy.
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