These crispy chicken quesadillas are cheesy, filling, and easy to customize.
Recipe at a Glance
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Servings: 4
- Estimated cost per serving: $2.25
Ingredients
- 2 cups cooked shredded chicken
- 8 medium flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/2 cup salsa
- 1 tsp chili powder
- 1 tbsp butter or oil
- Lime wedges and cilantro for serving
Instructions
- Mix chicken with salsa and chili powder.
- Place chicken and cheese over half of each tortilla, then fold.
- Cook in a lightly greased skillet over medium heat for 2 to 3 minutes per side until crisp and the cheese melts.
- Cut into wedges and serve with salsa, sour cream, or guacamole.
Helpful Tips
Do not overfill the tortillas or they will be difficult to flip cleanly.
Storage
Refrigerate cooked quesadillas up to 3 days. Reheat in a dry skillet or air fryer for best crispness.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken makes this recipe especially fast.
Can I freeze them?
Yes. Freeze assembled uncooked quesadillas with parchment between them, then cook from thawed.
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