Cheesy Chicken Quesadilla with Crispy Tortilla
Follow this recipe to make a chicken quesadilla with a perfectly seasoned, cheesy filling and a golden brown, crispy tortilla exterior.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Dinner
- Method: Pan Frying
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 4 large flour tortillas
- 4 tablespoons unsalted butter, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- In a medium bowl, combine the shredded chicken, Monterey Jack cheese, Cheddar cheese, chili powder, cumin, garlic powder, and salt. Mix until the chicken is evenly coated with the spices and cheese.
- Place one tortilla in a large, non-stick skillet over medium heat.
- Spread half of the chicken and cheese mixture evenly over one half of the tortilla, leaving a 1-inch border.
- Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Add 1 tablespoon of butter to the skillet around the edges of the quesadilla.
- Cook for 3 to 4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.
- Remove the first quesadilla and place it on a cutting board. Repeat the process with the remaining filling, tortillas, and butter.
- Cut each quesadilla into wedges before serving.
Notes
- For extra crispiness, use clarified butter or a mix of butter and a small amount of vegetable oil.
- Ensure your skillet is fully heated before adding the butter and tortilla to achieve a quick, even sear.
- Use leftover rotisserie chicken for faster preparation.
Nutrition
- Serving Size: 1 quesadilla wedge
- Calories: 450
- Sugar: 2
- Sodium: 550
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 80