Crispy Skillet Chicken Quesadillas
Pan-fried flour tortillas stuffed with shredded chicken, melted cheese, and a hint of jalapeño. Golden, crispy edges with a gooey center—dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 cups cooked shredded chicken
- 4 pieces flour tortillas (8-inch)
- 1 cup sharp cheddar cheese, shredded
- ½ piece jalapeño, diced
- 2 tbsp butter
- 1 pinch salt and black pepper to taste
Instructions
- 1
Mix shredded chicken, jalapeño, and half the cheese in a bowl. Season with salt and pepper.
- 2
Heat 0.5 tbsp butter in a 12-inch skillet over medium-high until it foams, ~90 seconds.
- 3
Place a tortilla in the skillet. Spread 1/4 of the chicken mixture on one half.
- 4
Sprinkle 1/4 of the remaining cheese over the chicken. Fold tortilla in half.
- 5
Cook until the tortilla is golden and crispy, ~2 minutes. Flip and cook the other side 1-2 minutes until cheese melts and edges are golden.
- 6
Transfer to a plate. Repeat with remaining tortillas, chicken, and cheese, adding butter as needed.
- 7
Serve immediately while quesadillas are still crispy and cheese is melted.
Tools you’ll need
- 12-inch nonstick or cast-iron skillet
- cutting board
- knife
- mixing bowl
- spatula
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