Cheesy Chicken Quesadilla with Creamy Filling
Make a quick and satisfying quesadilla featuring shredded chicken mixed into a rich, creamy cheese filling, cooked until golden brown and gooey.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Lunch
- Method: Skillet Cooking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large flour tortillas
- 2 tablespoons butter or oil for cooking
Instructions
- In a medium bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, salt, and pepper. Mix until the chicken is evenly coated in the creamy base.
- Stir in the Monterey Jack and cheddar cheeses into the chicken mixture.
- Heat a large skillet or griddle over medium heat. Place one tortilla in the skillet.
- Spread about 1/4 of the chicken filling evenly over one half of the tortilla.
- Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Cook for 3 to 4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese filling is completely melted.
- Remove from the skillet, slice into wedges, and repeat with the remaining filling and tortillas.
Notes
- For extra flavor, add 1/4 cup of finely chopped green chiles to the filling mixture.
- Use leftover rotisserie chicken to speed up the prep time.
- Cook the quesadillas in batches to prevent overcrowding the pan, which helps them crisp up better.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 90