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Chicken Quesadilla
Crispy tortilla, melty cheese, seasoned chicken. Ready in 15 minutes.
Ingredients
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- 2 cups cooked chicken, shredded
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, diced
- 2 Tbsp butter or oil
- Sour cream, salsa, guacamole for serving
Instructions
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- Toss shredded chicken with chili powder, cumin, garlic powder, and salt.
- Heat a large skillet over medium heat. Add 1/2 Tbsp butter.
- Place a tortilla in the skillet. Add 1/2 cup cheese to half the tortilla.
- Top cheese with 1/4 of the chicken, peppers, and onion. Add more cheese on top.
- Fold tortilla in half. Cook until bottom is golden.
- Flip carefully and cook more until both sides are crispy and cheese is melted.
- Repeat with remaining ingredients. Cut into triangles and serve with toppings.
Notes
- Crispy secret: Butter in the pan creates the best golden crust.
- Cheese placement: Cheese on both sides of the filling helps everything stick together.
- Rotisserie shortcut: Use store-bought rotisserie chicken for speed.
- Make it veggie: Swap chicken for black beans and corn.
- Keep warm: Place finished quesadillas on a baking sheet in a 200°F oven while making the rest.
Adapted from Gimme Some Oven