Chicken Quesadilla
Chicken quesadilla — crispy tortilla with melted cheese and seasoned chicken. Tex-Mex favorite. Best with salsa, sour cream, guacamole.
Prep Time
14 min
Cook Time
17 min
Servings
6
Calories
535 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Tortilla3
- Chicken750 g
- Cheese1 ½ cup
- Lettuce3 cups
- Tomato3 medium
- Onion1 ½ medium
- Mayonnaise4 ½ tbsp
- Salt1 ½ tsp
- Black Pepper¾ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Tortilla3
- Chicken750 g
- Cheese1.5 cup
- Lettuce3 cups
- Tomato3 medium
- Onion1.5 medium
- Mayonnaise4.5 tbsp
- Salt1.5 tsp
- Black Pepper0.75 tsp
Instructions
- 1
Cook 1 lb chicken (cubed or sliced) with 1 tablespoon taco seasoning. Use 2 cups shredded rotisserie chicken to save time.
- 2
Heat large dry skillet over medium heat. Place 1 large flour tortilla in pan.
- 3
Sprinkle 1 cup shredded cheese (cheddar + Monterey Jack mix) over half the tortilla.
- 4
Top with ½ cup of seasoned chicken, a few sliced jalapeños, chopped cilantro. More cheese on top.
- 5
Fold empty half over filling. Press lightly. Cook 3 minutes per side until deep golden and cheese is melted.
- 6
Slide onto cutting board. Rest 30 seconds. Cut into 3 wedges. Serve with salsa, sour cream, guacamole.
Watch how to make Chicken Quesadilla
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💡 Expert Tips
- 1.Dry pan, not oiled.
- 2.Cheese on both sides of fillings. Glue.
- 3.Shred cheese yourself.
- 4.Rest before cutting.
🔬 Why It Works
Chicken quesadillas succeed with the dry-pan technique (crisps the tortilla), cheese both sides of fillings (holds together), and pre-cooked chicken (no wet meat juices). The melted cheese pull is the appeal.
Frequently Asked Questions
Other proteins?▾
Best cheese?▾
Add vegetables?▾
Best dipping?▾
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