Chicken and Cheese Quesadillas

Back to Article
Back to Article

Chicken and Cheese Quesadillas

Photo by Katie Jones

Photo by Katie Jones

Photo by Katie Jones


Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






If you are looking for something quick and simple, yet delicious, these cheesy chicken quesadillas are just what you are looking for. I didn’t have to go out and buy any ingredients because I had them all in my kitchen. This chicken quesadilla recipe has an impressive look and taste with little preparation. Overall, this is a recipe I would gravitate to if I wanted to cook something up quick.

Ingredients

  • 2 ½ cups shredded cooked chicken
  • ⅔ cup salsa
  • ⅓ cup sliced green onions
  • ¾ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • 6 flour tortillas
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • 2 cups shredded Monterey Jack cheese

Optional

  • Sour cream and guacamole

Directions

  1. In a large skillet, heat 1 tablespoon of olive oil on high heat. Sprinkle the chicken with the ground cumin, salt and dried oregano for a mexican-style tasting dish. Add the chicken to the skillet and saute over medium-high heat until heated through. Remove from the skillet and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the skillet over high heat. Toss in the sliced onions and salsa and cook for 3 to 4 minutes on medium-high heat. Remove and set aside.
  3. Sizzle ½ tablespoon butter in a separate skillet over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying shredded Monterey Jack cheese on the bottom tortilla, and then arranging the chicken and cooked onions/salsa. Top with more shredded cheese with a second tortilla after that.
  4. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another ½ tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
  5. Cut each quesadilla into triangles and serve with sour cream and guacamole if desired.

One Bear’s Notes:

When dicing the green onions, I only used 3 green onions to get the ⅓ cup recommended for the recipe.

For the salsa, I made my own homemade pico de gallo which really added flavor to the dish. I followed https://cookieandkate.com/2018/classic-pico-de-gallo-recipe/ in creating a yummy pico de gallo salsa.

Remember to put more butter in the skillet after flipping the quesadilla to the other side to prevent the tortilla from sticking to the pan and burning. I didn’t do this the first time and I had issues with flipping it back over.

Inspired by: https://www.tasteofhome.com/recipes/chicken-quesadillas/