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Chicken Quesadilla
Crispy tortilla, melty cheese, seasoned chicken. Ready in 15 minutes.
retest scheduled Adapted from Gimme Some Oven — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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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