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Crispy Chicken Quesadillas

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These crispy chicken quesadillas are warm, melty, and full of flavor. Perfect for a quick weeknight dinner or a fun game-day snack.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1½–2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
  • 1 small onion, thinly sliced (optional)
  • 1 red bell pepper, thinly sliced (optional)
  • 1–2 tablespoons taco seasoning or:
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped cilantro (optional)
  • 8 small flour tortillas (8-inch) or 4 large tortillas
  • 2–3 tablespoons oil or butter for the pan
  • Lime wedges, salsa, sour cream, and hot sauce for serving

Instructions

  1. Toss the cooked chicken with taco seasoning (or the spice mix). Add a squeeze of lime if you like.
  2. Heat 1 teaspoon oil in a skillet over medium heat. Sauté onion and bell pepper 3–4 minutes until tender-crisp. Stir in the chicken to warm through. Remove to a plate.
  3. Wipe the skillet. Add a thin layer of oil or butter. Place one tortilla in the skillet. Sprinkle a thin, even layer of cheese over half the tortilla.
  4. Spoon some chicken and veggies over the cheese. Top with a little more cheese. Fold the tortilla over to make a half-moon.
  5. Cook the first side 2–3 minutes, pressing lightly with a spatula until golden and crisp.
  6. Flip and cook 2–3 minutes more over medium heat, until the tortilla is deeply golden and the cheese is melted.
  7. Rest 1 minute, then slice into wedges. Sprinkle cilantro, and serve with salsa, sour cream, lime, and hot sauce.

Notes

For variations, try BBQ or Buffalo chicken fillings, or add veggies for a veggie-loaded version. Make sure to keep the fillings dry for crispy quesadillas.

Nutrition

Find it online: https://sourdoughvoyage.com/crispy-chicken-quesadillas/