Chicken Quesadilla
A warm and comforting Chicken Quesadilla filled with shredded chicken, gooey cheese, and zesty toppings, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Great for leftover rotisserie chicken!
- 1 cup shredded cheese Mexican blend, cheddar, or pepper jack for a kick!
- 4 pieces flour tortillas Can be swapped for corn tortillas for a gluten-free option.
- 1 tablespoon olive oil Substituting with butter adds a rich flavor.
- 1/2 cup bell peppers, sliced Mix up colors for a festive look!
- 1/2 cup onion, diced Caramelizing adds a wonderful sweetness.
- 1 teaspoon taco seasoning For a flavor boost, try smoky paprika instead.
Serving Condiments
- Sour cream or guacamole These add a creamy contrast.
Instructions
Preparation
- In a large skillet over medium heat, add the olive oil. Once it begins to shimmer, toss in the diced onions and sliced bell peppers. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
- Stir in the shredded chicken and taco seasoning, letting the mixture heat through until aromatic.
- Take another large skillet or griddle and heat it over medium-high heat. Lightly coat it with oil or butter for extra flavor.
- On one half of a tortilla, layer a generous amount of the chicken mixture and top with a handful of cheese. Fold the tortilla over to create a half-moon shape.
- Place the quesadilla on the hot skillet. Cook for about 3-4 minutes on each side or until golden brown and crispy, and the cheese has melted.
- Remove the quesadilla from the skillet and let it rest for a minute before cutting it into wedges. Serve hot with sides of sour cream or guacamole.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat in a skillet for best results.