Chicken Quesadillas Golden Crispy Tortillas (Print version)
Crispy tortillas with seasoned chicken, melted cheese, and peppers. Ready in 30 minutes.
# What you'll need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 2 tablespoons fresh cilantro, chopped (optional)
06 - 2 tablespoons jalapeño, finely chopped (optional)
→ Dairy
07 - 2 cups shredded cheddar cheese (or Mexican blend)
→ Staples
08 - 4 large flour tortillas (10-inch)
09 - 2 tablespoons olive oil or butter
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ To Serve (Optional)
15 - Salsa
16 - Sour cream
17 - Guacamole
18 - Lime wedges
# How to make it:
01 - Combine the cooked chicken, bell peppers, onion, cumin, chili powder, garlic powder, salt, and black pepper in a medium bowl. Mix thoroughly to distribute spices evenly.
02 - Place a large skillet over medium heat. Add a small amount of olive oil or butter to coat the surface.
03 - Lay one tortilla flat in the skillet. Sprinkle 1/2 cup cheese evenly over half the tortilla, then spoon 1/2 cup of the chicken mixture over the cheese. Add cilantro and jalapeño if desired.
04 - Fold the tortilla over to enclose the filling, creating a half-moon shape. Cook for 2 to 3 minutes on each side until golden brown and the cheese is melted.
05 - Transfer the quesadilla to a cutting board and let rest for 1 minute. Cut into wedges.
06 - Repeat the process with the remaining tortillas and filling.
07 - Serve hot with salsa, sour cream, guacamole, and lime wedges if desired.
# Expert suggestions:
01 -
- Ready in under 30 minutes which means dinner happens before the hangry monster arrives
- Cheese and chicken tucked inside crispy tortillas is basically comfort food royalty
02 -
- Low and steady heat wins the race here because high heat burns tortillas before the cheese melts
- Letting the quesadilla rest for 60 seconds after cooking prevents the cheese from running out when you cut it
03 -
- Use two tortillas instead of folding one if you are nervous about tearing
- A cast iron skillet creates the crispiest exterior but any pan works