Chicken Quesadillas
Updated Jan. 23, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾ cup/4 ounces cooked, shredded, cooled chicken
- 1cup/4 ounces shredded Cheddar, Mexican blend, pepper Jack or Monterey Jack cheese
- ½ teaspoon chili powder
- 2(8- to 10-inch) flour tortillas
- Any combination of hot sauce, crema, salsa and guacamole (all optional), for serving
Nutritional analysis per serving (2 servings)
481 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 28 grams protein; 842 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large nonstick skillet over medium. Meanwhile, in a medium bowl, toss together the chicken, cheese and chili powder until combined. Sprinkle half the filling across half of each tortilla, then fold the tortillas over the filling to create a half moon.
- Step 2
Add the folded tortillas to the skillet, making a circle. Cook, pressing down occasionally, until the cheese has melted and the tortillas are crisp and golden, 1 to 3 minutes per side.
- Step 3
Transfer to plates, let sit for about 30 seconds, then cut into wedges and eat with desired toppings.
Private Notes
Comments
We make these all the time, but the process is slightly different. The principal difference is that we put a small pat of salted butter under the quesadillas before and after they are browned. We believe they brown better and the salted butter makes for a delicious tortilla.
I find that sauteed chopped onion adds a level, with a pinch of chili paste or cumin/coriander powder in oil works well in the mix with chicken, cheese and cilantro. This same method works with black beans and mushrooms, but make sure they are dried out. Jalapeno in the mix adds tang and heat. I "paint" my tortillas with olive oil using a silicon brush and add a bit to the pan -- salt the exterior immediately after flipping as coarse salt sticks to this hot tortilla. And yes, still 10 min.
For no-mess, crisp quesadillas, warm tortillas to soften, fill and fold. Put two on a dinner plate. Spray with cooking spray. Add upside down plate on top and flip the two plates so the bottom one is on top. Remove top plate, spray second side of quesadillas, then slide into the preheated pan and cook as directed.
This is a tasty, simple, delicious recipe. I have tried over the years to make various quesadillas for my kids (now teenagers), but I've never used monterey jack. I bought rotisserie chicken and shredded the jack cheese (and used butter to cook). My picky daughter ate THREE. This is not authentic Mexican, but it is fast, easy, delicious, and best of all, easy to customize for your family of picky eaters (beans, veggies, no meat, rice, toppings, etc.). Will be in the two-week rotation, for sure.
I put one large whole-grain tortilla on a non-stick pan. When it begins to brown, pile ingredients (mushrooms, onions, chicken, etc. and cheese) on one half, fold over the other side, and cook till the bottom is done, then flip to the other side, pressing down with the spatula to get everything gooed together. Often add roasted red peppers from TJ's.
If you want Tex-Mex quesadillas, use corn tortillas, a cast iron skillet, medium-high heat & grilled chicken. Serve with salsa &/or guacamole. I agree no oil, butter, or salt is necessary.
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