Cheesy Chicken Quesadillas
Crisp, golden flour tortillas filled with seasoned shredded chicken and plenty of melted Monterey Jack.
Quesadillas are the fastest cheesy dinner there is, and a great way to use leftover or rotisserie chicken. Tossing the chicken with a few spices first makes them taste like they came from a restaurant.
Cook them over medium heat, not high. That gives the cheese time to melt completely before the tortilla gets too dark.
Cheesy Chicken Quesadillas
Per serving, estimated: 600 calories · 39 g protein · about $2.66 How we estimate
Ingredients
Ingredients
- 2 cups (about 280 g) cooked chicken, shredded
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp salt
- 2 green onions, thinly sliced
- 2 cups (225 g) shredded Monterey Jack or Mexican-blend cheese
- 4 large flour tortillas, 10 inch (25 cm)
- 1 tbsp (14 g) butter
- Salsa, sour cream and guacamole, to serve
Instructions
- Toss the chicken with the chili powder, cumin, garlic powder, salt and green onions.
- Lay the tortillas flat. Sprinkle ¼ cup cheese over half of each, top with a quarter of the chicken, then another ¼ cup cheese. Fold the tortillas over.
- Melt a little of the butter in a large skillet over medium heat. Add one or two quesadillas.
- Cook for 2 to 3 minutes per side, pressing gently with a spatula, until golden and crisp and the cheese is melted. Repeat with the rest, adding butter as needed.
- Rest for 1 minute, then cut into wedges and serve with salsa, sour cream and guacamole.
Tips for success
- Putting cheese both under and over the chicken glues the filling together, so it doesn't fall out when you cut it.
- Keep finished quesadillas warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
- Add drained black beans, corn or sautéed peppers for a heartier filling.
Storing and reheating
Best eaten fresh. Refrigerate leftovers for up to 3 days and reheat in a dry skillet over medium-low heat to re-crisp.
Equipment you'll need
- Large nonstick skillet
- Wide spatula
Questions
Can I use raw chicken?
Cook it first. Season and cook diced chicken breast in a skillet until it reaches 165°F (74°C), then shred or chop it.
Which cheese melts best?
Monterey Jack, a Mexican blend or Oaxaca cheese melt smoothly. Cheddar works but can turn a little oily.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
