Chicken Quesadillas
Updated Jan. 23, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾ cup/4 ounces cooked, shredded, cooled chicken
- 1cup/4 ounces shredded Cheddar, Mexican blend, pepper Jack or Monterey Jack cheese
- ½ teaspoon chili powder
- 2(8- to 10-inch) flour tortillas
- Any combination of hot sauce, crema, salsa and guacamole (all optional), for serving
Nutritional analysis per serving (2 servings)
481 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 28 grams protein; 842 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large nonstick skillet over medium. Meanwhile, in a medium bowl, toss together the chicken, cheese and chili powder until combined. Sprinkle half the filling across half of each tortilla, then fold the tortillas over the filling to create a half moon.
- Step 2
Add the folded tortillas to the skillet, making a circle. Cook, pressing down occasionally, until the cheese has melted and the tortillas are crisp and golden, 1 to 3 minutes per side.
- Step 3
Transfer to plates, let sit for about 30 seconds, then cut into wedges and eat with desired toppings.
Private Notes
Comments
We make these all the time, but the process is slightly different. The principal difference is that we put a small pat of salted butter under the quesadillas before and after they are browned. We believe they brown better and the salted butter makes for a delicious tortilla.
It is not necessary to use butter, olive oil, certainly not spray oil, on the outside of a tortilla. No Mexican restaurants I eat at in So Cal do this and I've been here 30+ years. It's a very American thing to do this and something I had to "get over" - and did. Much better to cook/heat/brown your quesadilla dry. It works, it's delicious, and obviously grease-free result.
I find that sauteed chopped onion adds a level, with a pinch of chili paste or cumin/coriander powder in oil works well in the mix with chicken, cheese and cilantro. This same method works with black beans and mushrooms, but make sure they are dried out. Jalapeno in the mix adds tang and heat. I "paint" my tortillas with olive oil using a silicon brush and add a bit to the pan -- salt the exterior immediately after flipping as coarse salt sticks to this hot tortilla. And yes, still 10 min.
Just use a panini press- melt a pinch of butter on the Panini press, the flat kind, and then run each tortilla over the melted butter for the side that will be facing out. The goal is to use almost no butter, but it will give you extra crisp and just a touch of richness.
Also great using scrambled eggs instead of chicken for a breakfast quesadilla. Signed, a Texan
Delicious quick and easy