Chicken Quesadillas
These chicken quesadillas are a quick, skillet-cooked dinner made with shredded chicken, melted cheese, and simple fresh vegetables tucked inside crispy tortillas.
Ingredients
- 8 flour tortillas
- 3 cups shredded chicken
- 2 tablespoons taco seasoning
- 3 cups cheddar cheese, shredded
- 1 large green pepper, diced
- 2 medium tomatoes, diced
- 2 ripe avocados, diced
Instructions
- In a medium bowl, toss the shredded chicken with the taco seasoning until evenly coated.
- Heat a large skillet or griddle over medium heat and lightly grease with oil or cooking spray.
- Place one tortilla in the skillet and sprinkle cheese over half of the tortilla.
- Top the cheese with seasoned chicken, green pepper, tomatoes, and avocado.
- Fold the tortilla in half and cook for 2–3 minutes per side, until golden brown and the cheese is fully melted.
- Remove from the skillet and repeat with remaining tortillas and filling ingredients.
- Slice into wedges and serve warm with salsa, sour cream, or Greek yogurt.
Nutrition
Notes
- Use medium heat: Cooking quesadillas over medium heat allows the tortillas to crisp without burning while the cheese fully melts.
- Don’t overfill: Too much filling makes flipping difficult and can cause the quesadillas to tear.
- Cheese goes down first: Adding cheese directly to the tortilla helps anchor the filling and creates a better melt.
- Press gently while cooking: Light pressure with a spatula helps the tortilla brown evenly and keeps the filling together.
- Rest before slicing: Let quesadillas sit for 1–2 minutes after cooking so the cheese sets slightly.
- Serving suggestions: Serve with Chopped Mexican Salad or pair with Pico de Gallo for a complete weeknight meal.
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