Instructions
1. Prepare the Chicken
Heat olive oil in a large skillet over medium heat. Add shredded chicken and spices (chili powder, paprika, garlic powder, onion powder, cumin, salt, pepper). Stir well, cooking for 3-4 minutes until heated through and seasoned.
2. Assemble the Quesadillas
Lay out 4 tortillas. Sprinkle cheese on each, then divide the chicken evenly. Top with more cheese and another tortilla per quesadilla.
3. Cook the Quesadillas
Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon butter per batch and melt. Cook each quesadilla for 2-3 minutes per side, until golden brown and crispy, and cheese is melted.
4. Serve
Let cool slightly, cut into wedges, and serve warm with your favorite toppings!
Cooking Notes
- Use rotisserie, leftover, or grilled chicken.
- Experiment with your favorite cheese!
- Flour tortillas are best for a crispy result.
Variations
- Vegetable Quesadillas: Add sautéed peppers, onions, or mushrooms.
- Spicy Chicken Quesadillas: Add jalapeños or red pepper flakes.
- BBQ Chicken Quesadillas: Toss chicken in BBQ sauce before assembling.
- Buffalo Chicken Quesadillas: Use buffalo sauce and blue cheese crumbles.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! Assemble and refrigerate for up to 24 hours. Cook before serving.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven.
Can I freeze them?
Yes! Freeze uncooked quesadillas (wrapped individually) for up to 2 months. Cook from frozen over medium-low heat.
What can I serve with them?
Salsa, sour cream, guacamole, salad, Spanish rice, and black beans are all great options!
Can I use corn tortillas?
Yes, but they’re smaller and more delicate. Cook for less time to prevent breaking.
Enjoy these delicious and easy chicken quesadillas! They’re perfect for a quick weeknight dinner or a fun weekend snack. Let me know if you have any other questions!
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