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Chicken Quesadillas

Crispy tortillas stuffed with seasoned chicken and melty cheese — the ultimate quick dinner everyone fights over.

dinner • prep: 10 min • cook: 15 min • serves 4

Ingredients

  • 2 cups cooked chicken, shredded
  • 2 cups Mexican blend cheese, shredded
  • 4 large flour tortillas (10-inch)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ cup pickled jalapeños, chopped (optional)
  • Salsa, sour cream, and guacamole for serving

Instructions

  1. Season the chicken: Toss shredded chicken with cumin, chili powder, and garlic powder.

  2. Build the quesadillas: Lay tortillas flat. Spread cheese over one half of each, top with seasoned chicken and jalapeños if using. Fold in half.

  3. Cook: Heat a large skillet over medium heat with a drizzle of oil. Cook each quesadilla for 2-3 minutes per side until the tortilla is golden and cheese is melted.

  4. Serve: Let rest for 1 minute, then cut into triangles. Serve with salsa, sour cream, and guacamole.

Notes

  • Storage: Best eaten fresh, but leftovers reheat well in a skillet for 1-2 minutes per side.
  • Variations: Swap chicken for ground beef, black beans, or leftover pulled pork.
  • Tips: Use a rotisserie chicken to save time. Press down gently with a spatula while cooking for extra crispiness.