Description
Cheesy Chicken Quesadillas
Ingredients
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup bell peppers, diced (any color)
1/4 cup diced onions
1/4 cup salsa (optional)
8 large flour tortillas
2 tbsp butter or olive oil (for cooking)
Sour cream, guacamole, or pico de gallo (for serving)
Directions
Prepare filling: In a bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, bell peppers, onions, and salsa (if using). Mix well.
Assemble quesadillas: Lay a tortilla flat. Spread a portion of the chicken mixture over half of it, then fold the other half over to form a semi-circle. Repeat with remaining tortillas.
Cook quesadillas: Heat butter or olive oil in a skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted.
Serve: Cut into wedges and serve warm with sour cream, guacamole, or pico de gallo.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (2 quesadillas per serving)
Calories: 360 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect quesadillas every time. First, ensure your cooked chicken is finely shredded. In a large mixing bowl, thoroughly combine the chicken, both cheeses, diced bell peppers, onions, and optional salsa. Place a large skillet or griddle over medium heat. For each quesadilla, lay one tortilla flat on a clean surface. Spoon about 3/4 cup of the filling onto one half of the tortilla, spreading it evenly but leaving a small border at the edge. Carefully fold the empty half over the filling, pressing gently. Add a half tablespoon of butter or oil to the preheated skillet. Cook the quesadilla for 2-3 minutes, until the bottom is golden brown. Using a wide spatula, carefully flip it and cook for another 2-3 minutes until the second side is browned and the cheese inside is fully melted. Transfer to a cutting board and let it rest for one minute before slicing to allow the filling to set slightly.
Serving Suggestions
Elevate your meal with complementary sides and dips. Serve the sliced quesadilla wedges with classic accompaniments like cool sour cream, chunky guacamole, and fresh pico de gallo. For a heartier dinner, pair them with a side of Mexican rice, black beans, or a crisp green salad with a lime-cilantro dressing. They also make excellent party food; arrange the wedges on a platter with small bowls of various salsas, queso dip, and pickled jalapeños for a customizable appetizer.
How-to Summary
Quickly mix shredded chicken, cheese, peppers, and onions. Spoon the filling onto half of a tortilla and fold it over. Cook in a buttered skillet for 2-3 minutes per side until golden and melty. Slice and serve warm with your favorite dips.
Frequently Asked Questions
Can I make these quesadillas ahead of time? You can prepare the filling up to 2 days in advance and store it covered in the refrigerator. Assemble and cook just before serving for the best texture.
What’s the best way to reheat leftovers? Reheat in a dry skillet over medium-low heat to re-crisp the tortilla. Avoid the microwave, as it will make them soggy.
Can I use corn tortillas instead of flour? Yes, but corn tortillas are smaller and less pliable. Use two tortillas per quesadilla (like a sandwich) and be gentle when flipping, as they are more prone to cracking.
How can I make this recipe spicier? Add diced jalapeños or serrano peppers to the filling, use a pepper jack cheese, or choose a spicy salsa or a few dashes of hot sauce.
My cheese is leaking out while cooking. How do I prevent this? Ensure you are not overfilling the quesadilla. Also, use a moderate amount of butter/oil and make sure your skillet is at a steady medium heat—too high heat can cause the cheese to melt and bubble out too quickly.
Common Mistakes to Avoid
- Overfilling the tortilla: This makes it difficult to flip and causes the filling to spill out.
- Using high heat: This burns the tortilla before the cheese and chicken inside have warmed through.
- Skipping the rest time: Cutting immediately causes molten cheese to ooze out everywhere. Let it sit for a minute.
- Using cold filling: If your chicken and veggies are straight from the fridge, the center may still be cold when the outside is done. Let filling come to room temperature before assembling.
Conclusion
These Cheesy Chicken Quesadillas are the ultimate customizable, quick, and satisfying meal. By mastering the simple technique of even filling and controlled cooking, you can create a consistently delicious result. With endless possibilities for fillings and toppings, this recipe is a dependable foundation for busy weeknights, casual entertaining, or a fun family cooking project. Keep the common pitfalls in mind, don’t be afraid to experiment with flavors, and you’ll have a crowd-pleasing favorite ready in under 30 minutes.