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Crispy Chicken Quesadillas

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These Crispy Chicken Quesadillas are fast, cheesy, and full of bold flavor, making them perfect for any meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped
  • 4 to 6 flour tortillas (8-inch)
  • 2 to 3 cups shredded cheese (Monterey Jack, cheddar, or a blend)
  • 1 small bell pepper, thinly sliced
  • 1/2 small onion, thinly sliced
  • 1 jalapeño, minced (optional)
  • 1 lime, for zest and juice
  • Fresh cilantro, chopped (optional)
  • 2 to 3 tablespoons neutral oil or butter
  • Spices: 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, salt, and black pepper
  • To serve: salsa, guacamole, and sour cream or Greek yogurt

Instructions

  1. Prep the chicken. Shred or chop it. Toss with chili powder, cumin, garlic powder, salt, pepper, and a squeeze of lime.
  2. Soften the veggies. Warm 1 teaspoon oil in a skillet over medium heat. Sauté onion, bell pepper, and jalapeño (if using) for 3 to 4 minutes until just tender. Remove to a bowl.
  3. Assemble. Lay a tortilla flat. Sprinkle a thin layer of cheese on half, add chicken and veggies, then a bit more cheese on top. Fold to close. Repeat.
  4. Preheat your pan. Heat a large nonstick or cast-iron skillet over medium heat for 2 minutes. Add 1 teaspoon oil or a small pat of butter.
  5. Cook the first side. Place a folded quesadilla in the pan. Press gently with a spatula for even browning. Cook until the bottom is golden and crisp.
  6. Flip and finish. Cook 2 to 3 minutes per side over medium heat until deeply golden and the cheese melts.
  7. Rest, slice, and serve. Let sit 1 minute, then cut into wedges. Top with cilantro and a squeeze of lime. Serve with salsa, guacamole, and sour cream.

Notes

Use a mix of oil and butter for the best flavor and texture. Don’t overfill the quesadillas for optimal crispiness.

Nutrition

Find it online: https://recipesunfolded.com/crispy-chicken-quesadillas/

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