Crispy Chicken Quesadillas
Large flour tortillas filled with seasoned chicken, cheddar, and mozzarella, pan fried until crisp and golden.
Equipment
- Large skillet
- Spatula
Ingredients
Main Ingredients
- 4 large flour tortillas 10 inch
- 1 cup cooked chicken shredded
- 1 tbsp taco seasoning
- 2 tbsp water
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tbsp oil for the skillet
- ½ cup sour cream for serving
- ½ cup salsa for serving
Instructions
Cooking
- Season. Toss the chicken with the taco seasoning and water.
- Layer. Fill two tortillas with the chicken and both cheeses, then top each with a second tortilla.
- Crisp. Cook each quesadilla in an oiled skillet over medium heat for 3 to 4 minutes per side until golden.
- Serve. Cut into wedges and serve with sour cream and salsa.
Notes
Substitutions: Use pepper jack in place of cheddar, or add black beans.
Tips: Keep the heat at medium so the cheese melts before the tortilla browns.
Storage: Refrigerate up to 3 days and reheat in a skillet to 165 degrees F.