Chicken Quesadilla
Crispy tortillas loaded with seasoned chicken and melted cheese. A fast lunch that comes together in one skillet.
A quesadilla is the ultimate use for leftover chicken: a quick toss with a few spices, a generous handful of cheese, and a hot skillet turn it into a crisp, melty lunch in about twenty minutes.
Cut it into wedges and serve with salsa, sour cream, or guacamole for dipping. It’s endlessly flexible too, so throw in some sautéed peppers, black beans, or a handful of corn if you’ve got them.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt, to taste
- 4 flour tortillas
- 2 cups shredded cheese
- 1 tbsp oil or butter
Instructions
- Toss the shredded chicken with the chili powder, cumin, garlic powder, and a pinch of salt.
- Heat a skillet over medium and lightly grease it with the oil or butter.
- Place one tortilla in the pan and scatter over a quarter of the cheese, then half the chicken, then another quarter of the cheese.
- Top with a second tortilla and press down gently.
- Cook 2–3 minutes per side, flipping carefully, until both sides are golden and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Slide onto a cutting board, let rest 1 minute, then cut into wedges.
Equipment
- Skillet
- Spatula
- Cutting board
Tips
- Cheese on both the top and bottom of the filling acts as glue and keeps the quesadilla from falling apart when you flip it.
- Let it rest a minute before cutting so the melted cheese sets enough to stay put.
- Rotisserie or leftover chicken makes this a true 20-minute meal.