Chicken Quesadilla
Crispy-edged quesadilla with seasoned chicken, melted cheese, and fresh cilantro. Ready in 15 minutes—perfect for a quick lunch or dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 cups cooked chicken, shredded
- 4 count large flour tortillas
- 1 cup shredded cheddar or oaxaca cheese
- ¼ cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Toss shredded chicken with cilantro, salt, and pepper.
- 2
Lay one tortilla flat. Scatter half the cheese over half of it.
- 3
Pile chicken mixture on top of the cheese in an even layer.
- 4
Top with remaining cheese, then fold tortilla in half to seal.
- 5
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 6
Slide quesadilla into pan. Cook 2 minutes until the bottom edges turn golden brown.
- 7
Flip carefully. Cook another 2 minutes until cheese melts and bottom is crispy.
- 8
Slide onto a cutting board. Repeat with remaining tortillas and fillings.
- 9
Cut each quesadilla into triangles. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- spatula
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