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Chicken Quesadilla

A quick and delicious recipe for crispy chicken quesadillas packed with flavor, customizable with a variety of ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftovers for convenience.
  • 1 cup shredded cheese (cheddar or Monterey Jack) Opt for a high-quality cheese.
  • 4 large flour tortillas Whole grain or gluten-free options can be used.
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, diced
  • 1 tablespoon olive oil More oil can be used for extra crunch.
  • to taste Salt and pepper Essential for seasoning.
  • as needed Sour cream and salsa for serving Optional toppings.

Method
 

Preparation
  1. In a skillet, heat olive oil over medium heat until it shimmers.
  2. Add the diced onion and bell pepper and sauté until softened, about 3-5 minutes.
Cooking
  1. In a bowl, mix the shredded chicken with salt and pepper.
  2. Place one tortilla in the skillet. Sprinkle half with cheese, layer on the chicken mixture, followed by the cooked veggies, and top with more cheese.
  3. Fold the tortilla over and cook until the bottom is golden brown, about 3-4 minutes.
  4. Flip the quesadilla to brown the other side, cooking for another 2-3 minutes.
  5. Cut into wedges and serve with sour cream and salsa.

Notes

Store leftover chicken quesadillas in an airtight container for up to 3 days. To reheat, use a skillet for a crispy texture. Avoid overloading with fillings to prevent sogginess.