Ingredients
2 cups Cooked chicken breast, shredded or diced
4-6 Large (10-inch) flour tortillas
2 cups Shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
2 tbsp Olive oil or butter (for brushing)
½ medium Onion, finely diced
½ cup Bell pepper, diced
2 tbsp Chicken taco seasoning
Salt and black pepper to taste
Instructions
1. Prepare the Filling: Sauté diced onion and bell pepper in a skillet over medium heat until softened (about 5 mins). Add shredded chicken and taco seasoning. Cook for 2-3 minutes until heated through and well combined. Season with salt and pepper.
2. Assemble: Lay a tortilla flat. Sprinkle a layer of cheese over one half. Spoon chicken mixture over the cheese. Top with a little more cheese (this acts as “glue”). Fold the tortilla into a half-moon shape.
3. Cook: Heat a skillet or griddle over medium heat. Lightly brush the outside of the tortilla with oil or butter. Place the quesadilla in the pan.
4. Flip and Finish: Cook for 2-3 minutes until golden brown, then flip carefully. Press down gently with a spatula and cook another 2-3 minutes until the second side is golden and the cheese is fully melted.
5. Serve: Let rest for one minute, then slice into wedges and serve immediately.
Notes
Pro-Tips:
• Do not overfill; too much filling makes flipping difficult and leads to a soggy tortilla.
• Use room-temperature ingredients so the pan stays hot and the cheese melts quickly.
• Gently press with a spatula while cooking for maximum contact and an even, crispy crust.
Variations:
• Protein Swap: Use shredded pork, ground beef, or black beans and corn.
• Gourmet: Add a layer of mashed avocado or refried beans before the cheese.
• Spicy: Use pepper jack cheese or stir green chiles into the chicken mixture.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Mexican