The quesadilla, a favorite Mexican dish translates to “little cheesy thing”. These Cheesy Chicken Quesadillas are perfect for any lunch or dinner. I am all about quick recipes and this one is just that. What I like about this recipe is that I can use leftover already cooked chicken or store-bought rotisserie chicken and it tastes fantastic. This recipe can easily be tripled and is great to make for a large crowd. Since quesadillas are not too much of a messy food, they make for the perfect party entree and can be cut into quarters for better serving.
CAN I USE CORN TORTILLAS?
The recipe calls for flour tortillas. Feel free to substitute corn tortillas for flour, but just be aware that the texture will be different and the quesadilla will not be as soft. Whichever you choose, as long as you stay true to the other ingredients, I am sure you will be satisfied.
Cheesy Chicken Quesadillas
3
servings10
minutes10
minutesIngredients
1 whole chicken breast, cooked and shredded
1 1/2 teaspoons taco seasoning
1 tablespoon vegetable oil
1 whole red bell pepper, sliced
3 (10-inch burrito size) flour tortillas
1 cup shredded Mexican blend cheese
salsa for dipping (optional)
Directions
- Season shredded chicken with taco seasoning.
- In a large skillet, heat olive oil over medium heat.
- Cook peppers and onions together (about 5 minutes).
- Remove peppers and onions from the skillet and set aside.
- Place tortilla in skillet (I make these quesadillas one at a time) and add seasoned shredded chicken, peppers, onions, and shredded cheese on top. Be sure to cover the whole tortilla.
- Fold in half and let cook for 3 minutes or until golden brown. Flip over and cook for 3 more minutes. Remove from skillet and cut into quarters.
- Continue doing this for the remaining 2 tortillas.
- Serve with salsa and lettuce. Enjoy!
Notes
- It is important to cover the whole tortilla with chicken, cheese, peppers and onions so you get some with every bite.
Seasoning:
First things first, I find it easiest if I cook my chicken completely unseasoned, shred it, and then add the taco seasoning. The only seasoning required for this is taco seasoning which makes this recipe so quick. I always keep a package of taco seasoning on hand so when I am in the mood for a “little cheesy thing,” I have it. Taco seasoning has the perfect blend of everything needed for this dish.
Cooking:
Everything can be made in one pan. I like to sauté the peppers and onions in a little vegetable oil first and then remove them from the skillet. Next, without adding any extra oil, I add the tortilla to the skillet. The outer part of the tortillas will get flavored by what the cooked peppers and onions left in the pan. When cooking this, it is best to have your pan on a medium heat or else the tortillas will burn quickly and the cheese will not melt fast enough. This only takes a few minutes to cook on each side.
With this dish, it is best to work quickly. Once I put the tortilla in the skillet, I add my cooked ingredients and the cheese on top. Be sure to cover the edges of the tortilla with the filling so you get a taste of deliciousness with every bite.
Plating:
Quesadillas pair nicely with a side salad, rice and refried beans, or some chips and salsa. Add a dollop of salsa and even some sour cream for a final touch. If you want to present this to someone, even just some fresh cilantro sprinkled on top will make it beautiful. Whatever add-ons you decide to pair with these delicious quesadillas, the quesadillas are sure to be the Star of the show!
Happy Cooking…& Eating!
-Madison