Ingredients
1 lb cooked chicken breast, shredded
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
8 flour tortillas (8-inch)
½ cup salsa or pico de gallo
1 tbsp olive oil or butter (for frying)
Optional toppings: sour cream, guacamole, fresh cilantro, lime wedges
Instructions
Prep Ingredients (5 mins): Shred the chicken and cheese. Lay out tortillas and salsa.
Assemble (5 mins): Heat a skillet over medium heat and brush lightly with oil. Place one tortilla in the pan. Add cheese, chicken, and salsa. Top with another tortilla.
Cook (8 mins): Cook each chicken quesadilla for 2–3 minutes per side, until golden brown and cheese is melted.
Slice and Serve (2 mins): Let rest 1 minute, then slice into triangles. Serve warm with your favorite toppings.
Notes
Use rotisserie chicken to save time.
Add finely chopped veggies to sneak in extra nutrition.
To freeze: Stack uncooked quesadillas with parchment paper, wrap in foil, and freeze up to 3 months.
Reheat in a skillet or air fryer for a crispy texture.
Great served with black beans, rice, or salad.
Internal Links:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 2 wedges
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
Keywords: chicken quesadillas, easy chicken quesadillas, quick chicken quesadillas, 20-minute chicken quesadillas, chicken quesadilla recipe, family-friendly quesadillas, budget-friendly dinner
