Quick Weeknight Chicken & Cheese Quesadillas
These quick and easy chicken and cheese quesadillas are perfect for a weeknight meal. Filled with seasoned chicken and melted cheese, they're a crowd-pleaser that comes together in under 30 minutes.
Equipment
- Medium bowl
- Large non-stick skillet or griddle
Ingredients
Quesadilla Filling
- 2 cups cooked chicken shredded or diced
- 1.5 cups shredded cheese Mexican blend, cheddar, Monterey Jack
- 2-3 tablespoons salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For Cooking
- 4-6 large flour tortillas
- 1 tablespoon olive oil or butter
Instructions
Preparation
- In a medium bowl, combine cooked shredded chicken, cheese, salsa, chili powder, cumin, garlic powder, salt, and pepper.
- Mix thoroughly until the chicken is well coated and the cheese is evenly distributed.
Assembly
- Lay one tortilla flat, spread about 1/2 to 3/4 cup of the chicken and cheese mixture over one half of the tortilla, leaving a small border.
- Fold the other half of the tortilla over the filling to create a half-moon shape; repeat with remaining tortillas and filling.
Cooking
- Heat a large non-stick skillet or griddle over medium heat, add about half a tablespoon of olive oil or butter.
- Place 1-2 quesadillas into the skillet and cook for 2-3 minutes per side until golden brown, crispy, and the cheese is melted.
Serving
- Remove quesadillas from the pan, slice in half or wedges, and serve hot with your favorite toppings.
Notes
For extra flavor, you can toast the tortillas lightly before adding the filling. Feel free to customize with your favorite toppings like sour cream, guacamole, or extra salsa.