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chicken quesadilla
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chicken quesadilla

Chicken Quesadillas are the ultimate comfort food—crispy on the outside, melty and cheesy on the inside, and packed with seasoned chicken and your favorite add-ins. Whether served as a quick lunch, an easy dinner, or a game-day snack, these handheld delights never disappoint. With a golden-brown tortilla, a generous layer of gooey cheese, and flavorful fillings, they’re both easy to make and hard to resist. One of the best things about chicken quesadillas is how customizable they are. You can keep them simple with just cheese and chicken or load them up with veggies, spices, and sauces for something more elevated. Either way, they’re delicious every time—and perfect for dipping in salsa, guacamole, or sour cream
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: chicken
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 large flour tortillas
  • 1 cup cooked chicken shredded or chopped
  • 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 1/4 cup diced red bell pepper optional
  • 1/4 cup diced red onion optional
  • 1 tbsp olive oil or butter for the pan
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • Optional: salsa guacamole, sour cream for serving

Method
 

  1. In a bowl, toss the cooked chicken with chili powder, cumin, salt, and pepper. If your chicken is already well-seasoned, you can skip this step or just warm it in a skillet before assembling.
  2. Lay one tortilla flat and sprinkle half the shredded cheese over one half of the tortilla. Layer on the seasoned chicken, bell pepper, onion (if using), and the remaining cheese. Fold the tortilla in half to create a half-moon shape.
  3. Heat olive oil or butter in a skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2–3 minutes per side, or until the tortilla is golden and crispy and the cheese is fully melted.
  4. Remove from heat and let cool for 1 minute. Slice into wedges and serve with your favorite dips like salsa, sour cream, or guacamole.

Notes

  • Refrigerator: Store leftover quesadillas in an airtight container for up to 3 days.
  • Freezer: Wrap cooled quesadillas in foil and freeze for up to 1 month. Reheat in a skillet or oven until crispy.
Reheating: For best texture, reheat in a pan over medium heat. Avoid the microwave if you want to keep it crispy.