Crispy Chicken Quesadillas
These perfectly crunchy and cheesy quesadillas come together in about 20 minutes, making them a quick and delicious weeknight dinner.
Ingredients
For the filling
- 2 cups cooked chicken, shredded Rotisserie chicken works great.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1/2 cup diced bell peppers Any color.
- 1/4 cup chopped onions White or yellow.
For assembly
- 4 large flour tortillas Can substitute with whole-wheat or gluten-free tortillas.
- 2 tablespoons olive oil Use for pan frying.
- to taste Salt and pepper
For serving
- to taste Sour cream
- to taste Salsa
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken, cheese, diced bell peppers, chopped onions, and a pinch of salt and pepper. Toss to distribute evenly.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Swirl to coat the surface.
Cooking
- Place one tortilla in the hot skillet. Spread half of the chicken mixture over one half of the tortilla, leaving a small border.
- Fold the empty half of the tortilla over the filling to form a half-moon. Press gently with a spatula.
- Cook until the underside is golden brown and crispy, about 3-4 minutes. Flip and cook the other side for another 3-4 minutes. Adjust the heat if the tortilla browns too fast.
- Transfer the cooked quesadilla to a cutting board and let rest for 1 minute. Slice into wedges.
- Repeat steps 2-6 with the remaining oil, tortilla, and filling. Serve warm with sour cream and salsa.
Notes
For a lower-fat option, use reduced-fat cheese and spray the pan lightly instead of pouring oil. These quesadillas can be enjoyed with a variety of dips and sides.