Instructions
1. Prepare the Chicken
In a large skillet, heat olive oil over medium heat. Add shredded chicken, chili powder, paprika, garlic powder, onion powder, cumin, salt, and 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.
3. Cook the Quesadillas
Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon butter, let it melt. Cook each quesadilla for 2-3 minutes per side, until golden brown and crispy, and the cheese is melted. Add more butter as needed.
4. Serve
Let cool slightly. Cut into wedges and serve warm with your favorite toppings!
Cooking Notes
- Chicken: Use rotisserie, leftover cooked, or grilled chicken – just shred or chop it.
- Cheese: Experiment! Mexican blend, cheddar, Monterey Jack, or pepper jack all work well.
- Tortillas: Flour tortillas are best for a crispy result.
Variations
- Vegetable Quesadillas: Add sautéed bell 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 quesadillas 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 quesadillas?
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 all pair well.
Can I use corn tortillas?
Yes, but they’re smaller and more delicate, so be careful!
Enjoy these delicious and easy chicken quesadillas! They’re perfect for a weeknight dinner or a fun weekend snack.
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