Description
Easy and quick chicken quesadillas with tender chicken, melted cheese, and a crispy tortilla.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 8 flour tortillas (8-inch)
- 2 tablespoons olive oil
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (any color)
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, combine the shredded chicken, cheddar cheese, and Monterey Jack cheese.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 3-5 minutes.
- Add the cooked onion and bell pepper to the chicken and cheese mixture. Season with salt and pepper.
- Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.
- Place one tortilla in the skillet. Spread about 1/4 of the chicken and cheese mixture over half of the tortilla.
- Fold the other half of the tortilla over the filling, creating a half-moon shape.
- Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
- Remove from the skillet and repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve immediately with your favorite toppings like salsa, sour cream, or guacamole.
Notes
- You can use leftover cooked chicken for this recipe.
- Adjust the amount of cheese to your preference.
- Feel free to add other fillings like corn, black beans, or jalapeños.
- Serve with a side of fresh salsa and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg