Chicken and Cheese Quesadillas
Large flour tortillas filled with shredded chicken and melted cheese, crisped in a buttered skillet.
Equipment
- Large skillet
- Spatula
Ingredients
Main Ingredients
- 2 large flour tortillas 10 inch
- 1 cup cooked shredded chicken rotisserie or leftover
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tbsp unsalted butter or oil, for the skillet
- ½ cup chopped bell pepper optional
- ½ cup black beans optional, rinsed and drained
- ½ cup corn optional
- ¼ cup chopped jalapenos optional
Instructions
Cooking
- Heat. Warm a large skillet over medium heat and add the butter or oil.
- Layer. Set a tortilla in the pan, cover half with cheese, and add the chicken and optional fillings.
- Fold. Fold the tortilla over and press gently with a spatula.
- Brown. Cook 2 to 3 minutes per side until golden and the cheese melts.
- Serve. Rest 1 minute, cut into wedges, and serve with salsa and sour cream.
Notes
Substitutions: Corn tortillas replace flour tortillas.
Tips: Keep the filling layer thin and cook over medium heat.
Storage: Refrigerate for up to 3 days and reheat to 165 F.
Nutrition does not include the optional vegetables and beans.