Description
These 15-Minute Crispy Chicken Quesadillas are loaded with seasoned shredded chicken, gooey melted cheese, and buttery golden tortillas. They’re a quick and satisfying meal that’s perfect for busy weeknights, lunches, or game-day snacks.
Ingredients
2 cups cooked shredded chicken
4 large flour tortillas
2 cups shredded Mexican cheese blend
½ cup shredded cheddar cheese
2 tablespoons butter, divided
1 teaspoon taco seasoning
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ cup diced red bell pepper
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
Salsa, for serving
Sour cream, for serving
Guacamole, for serving
Instructions
1. In a medium bowl, combine the shredded chicken, taco seasoning, garlic powder, smoked paprika, diced red bell pepper, green onions, and cilantro.
2. Heat a large nonstick skillet over medium heat and melt ½ tablespoon of butter.
3. Place one tortilla in the skillet and sprinkle half of it with ¼ cup of the Mexican cheese blend.
4. Spread one-quarter of the chicken mixture over the cheese.
5. Sprinkle with the cheddar cheese and another ¼ cup of the Mexican cheese blend.
6. Fold the tortilla in half and cook for 2–3 minutes until golden and crispy.
7. Carefully flip and cook another 2–3 minutes until the cheese is melted and the second side is crisp.
8. Repeat with the remaining tortillas, adding butter to the skillet as needed.
9. Let each quesadilla rest for 1 minute before slicing into wedges.
10. Serve immediately with salsa, sour cream, and guacamole.
Notes
Rotisserie chicken works perfectly for an even faster meal.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Cook over medium heat to achieve crispy tortillas without burning.
Customize with black beans, corn, jalapeños, or sautéed onions.
Store leftovers in the refrigerator for up to 3 days and reheat in a skillet or air fryer for the crispiest results.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Lunch / Dinner
- Method: Stovetop
- Cuisine: Tex-Mex