Chicken Quesadilla

Chicken Quesadilla

These Chicken Quesadillas are a quick and satisfying meal that’s perfect for lunch, dinner, or even a snack. They’re easy to customize with your favorite ingredients and are always a hit with both kids and adults!

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

Ingredients:

• 1 tbsp olive oil (for sautéing)

• 1 small bell pepper, diced

• 1 small onion, diced

• 1 cup cooked chicken, shredded or chopped

• ½ tsp cumin

• ½ tsp chili powder

• ½ tsp garlic powder

• Salt and pepper, to taste

• 1 tbsp butter (for cooking the quesadilla)

• 2 large flour tortillas

• ½ cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)

• Optional sides: salsa, sour cream, guacamole

Instructions:

Instructions:

1. Prepare the Filling:

• Heat 1 tbsp of olive oil in a large skillet over medium heat.

• Add the diced bell pepper and onion to the skillet. Sauté for 3-4 minutes, stirring occasionally, until softened.

• Add the cooked chicken to the skillet, along with cumin, chili powder, garlic powder, salt, and pepper. Stir everything together and cook for another 2-3 minutes until well combined and heated through.

• Remove the chicken mixture from the skillet and set aside in a bowl.

2. Cooking the Quesadilla:

• In the same skillet, reduce the heat to medium and melt ½ tbsp of butter (you’ll use the other half for the second side).

• Place 1 tortilla flat in the skillet.

• Immediately sprinkle ¼ cup of shredded cheese evenly over the tortilla.

• Add half of the chicken mixture over the cheese, spreading it out evenly.

• Sprinkle another ¼ cup of cheese on top of the chicken mixture.

• Place the second tortilla on top, pressing down lightly with a spatula to help it stick.

3. Flipping the Quesadilla:

• Let the quesadilla cook for about 2-3 minutes, until the bottom tortilla is golden and crispy, and the cheese starts to melt.

• To flip, slide a large spatula carefully under the quesadilla.

• Hold the top with your other hand or use a second spatula to support the flip. Quickly flip the quesadilla in one smooth motion.

• Add the remaining ½ tbsp of butter to the pan after the flip, and cook for another 2-3 minutes until the second side is golden brown and crispy, and the cheese is fully melted.

4. Serve:

• Remove the quesadilla from the skillet and transfer it to a cutting board.

• Slice it into wedges with a sharp knife or pizza cutter.

• Serve warm with salsa, sour cream, and guacamole on the side.

  Tips:

• Cheese Choice: Use a combination of cheeses like cheddar and Monterey Jack for extra flavor.

• Add-Ins: Customize your quesadillas by adding extras like sliced jalapeños, black beans, or corn to the filling.

• Make It Spicy: For a spicier kick, add some chopped pickled jalapeños or a sprinkle of crushed red pepper flakes to the filling.

  Pro Tips for Flipping:

  • Spatula size matters: Use the widest spatula you have for maximum control.

  • Keep it steady: Hold the top tortilla lightly to prevent filling from spilling out while flipping.

  • Practice makes perfect: Start with a gentle flip until you get more comfortable!