Easy Chicken Quesadillas are a simple and delicious meal that is perfect for lunch or dinner. With crispy tortillas and gooey cheese filled with tender chicken, these quesadillas are sure to satisfy your hunger. Plus, they take very little time to make, which makes them a great option for busy weeknights.
Why Make This Recipe
Making Easy Chicken Quesadillas is a fantastic choice for several reasons. First, they are a quick and satisfying meal that can be ready in under 30 minutes. Second, you can customize them with your favorite toppings like guacamole and pico de gallo. Finally, it’s a great way to use leftover rotisserie chicken, making it both economical and tasty.
How to Make Easy Chicken Quesadillas
Ingredients:
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
- 2 cups leftover finely shredded rotisserie chicken
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 tablespoons vegetable oil (divided)
- 6 (8-inch) flour tortillas (warmed)
- 1 cup guacamole
- 1 cup pico de gallo
- 1/4 cup sour cream
Directions:
- Preheat the oven to 200 degrees F.
- In a medium bowl, combine the cheddar and pepper jack cheeses.
- Heat 1 teaspoon of vegetable oil in a large cast iron skillet over medium-low heat.
- Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup of the cheese mixture in an even layer.
- Top half of the tortilla with 1/3 cup of shredded chicken and season with salt and pepper to taste.
- Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes. Gently fold the tortilla in half, pressing lightly.
- Keep warm in the oven while you repeat the process with the remaining oil and tortillas to make 6 quesadillas.
- Serve warm with your desired toppings.
How to Serve Easy Chicken Quesadillas
Serve your Easy Chicken Quesadillas warm with a side of guacamole, pico de gallo, and a dollop of sour cream. You can also add salsa or jalapeños for an extra kick.
How to Store Easy Chicken Quesadillas
If you have leftovers, let the quesadillas cool down completely before storing. Place them in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, microwave them for about 1 minute or until heated through.
Tips to Make Easy Chicken Quesadillas
- For extra flavor, use a variety of cheeses or add spices to the chicken.
- Make sure the skillet is hot enough to create a crispy tortilla.
- Keep the oven warm for keeping the quesadillas warm as you cook the others.
Variation
You can easily change up this recipe by adding vegetables like bell peppers or onions. You could also swap the rotisserie chicken for cooked ground beef or turkey if you prefer.
FAQs
1. Can I use other types of cheese?
Yes, you can use any cheese that melts well, such as mozzarella or Monterey Jack.
2. How do I make these quesadillas in advance?
You can prepare the quesadillas ahead of time, cook them, and then freeze them. When ready to eat, reheat them in the oven until hot.
3. What can I serve with quesadillas?
Quesadillas pair well with sides like rice, beans, or a fresh salad. You can also serve them with additional dips like salsa or ranch dressing.
Easy Chicken Quesadillas
Ingredients
Cheeses
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
Main Ingredients
- 2 cups leftover finely shredded rotisserie chicken Can use any cooked chicken.
- Kosher salt and freshly ground black pepper To taste.
- 1.5 tablespoons vegetable oil Divided for cooking.
- 6 (8-inch) flour tortillas Warmed.
- 1 cup guacamole
- 1 cup pico de gallo
- 1/4 cup sour cream
Instructions
Preparation
- Preheat the oven to 200 degrees F.
- In a medium bowl, combine the cheddar and pepper jack cheeses.
- Heat 1 teaspoon of vegetable oil in a large cast iron skillet over medium-low heat.
Cooking
- Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup of the cheese mixture in an even layer.
- Top half of the tortilla with 1/3 cup of shredded chicken and season with salt and pepper to taste.
- Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes.
- Gently fold the tortilla in half, pressing lightly.
- Keep warm in the oven while you repeat the process with the remaining oil and tortillas to make 6 quesadillas.
Serving
- Serve warm with your desired toppings such as guacamole, pico de gallo, and sour cream.
