Easy Chicken Quesadilla Recipe
Make this easy chicken quesadilla recipe in just 20 minutes for a versatile, restaurant-worthy meal the whole family will love!
Ingredients
- 2 cups leftover cooked chicken cut into bite-size pieces Note 1
- 7 oz Pepper Jack cheese grated Note 2
- ½ cup corn kernels fresh or canned
- 4 scallions thinly sliced
- 2 tablespoons chopped fresh cilantro
- 4 10-inch flour tortillas
- 2 tablespoons butter
Optional sides for serving:
- Sour cream, salsa, and/or guacamole
Instructions
- In a medium bowl, combine chicken, cheese, corn, scallions and cilantro.2 cups leftover cooked chicken, 7 oz Pepper Jack cheese, ½ cup corn kernels, 4 scallions, 2 tablespoons chopped fresh cilantro
- Heat a large (12-inch) skillet over medium high heat. Lightly sweep butter all over the bottom of the skillet. (TIP: Use a cold stick of butter.)2 tablespoons butter
- Place 2 tortillas side by side, creating half circles with each tortilla, holding the other halves in the middle.4 10-inch flour tortillas
- On one half of each tortilla, add ¼ of the chicken mixture and spread over half of a tortilla, leaving about ½-inch border at edge. Then fold other half of the tortilla over the filling. Do the same thing on the other tortilla.
- Cook for about 2 minutes, or until the bottom of the tortilla is golden brown and crispy. Slide a spatula under the quesadilla from the folded side and flip. If needed, you can butter the skillet again when you lift the quesadilla before flipping. Cook for another minute or two, or until nice and golden.
- Transfer the quesadillas onto a cutting board, and repeat with the remaining tortillas and chicken mixture.
- Cut into wedges and serve with your favorite sides, like salsa, sour cream and/or guacamole, etc.Sour cream, salsa, and/or guacamole
Notes
Note 1: You can use leftover rotisserie chicken, or cook some frozen chicken breast in an Instant Pot in advance.
Note 2: While you can use any kind of cheese, I like using Pepper Jack cheese because it adds more flavor. You can use any other cheese and simply add more seasoning to the chicken mixture.
Storing Tips:
- Once cooled, store leftover chicken quesadilla in an airtight container in the fridge for up to 2 days.
- Reheat leftovers in a skillet over low heat.
- Once cooled, store leftover chicken quesadilla in an airtight container in the fridge for up to 2 days.
- Reheat leftovers in a skillet over low heat.
Nutrition
Serving: 1servingCalories: 462kcalCarbohydrates: 19gProtein: 33gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 97mgSodium: 681mgPotassium: 302mgFiber: 2gSugar: 3gVitamin A: 803IUVitamin C: 3mgCalcium: 434mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.