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Chicken Quesadillas

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The best cheesy quesadillas! Golden brown crispy on the outside, perfectly melted on the inside. A 20 min recipe!


Beef
Substitute 2 cups crumbled ground beef seasoned with taco seasoning (or leftover carne asada) for the shredded rotisserie chicken.

Pork
Substitute 2 cups pork carnitas (IP version or slow cooker version) for the shredded rotisserie chicken.

Vegetarian
Omit the chicken and substitute a mixture of frozen or canned corn, canned (drained and rinsed) black beans, diced bell peppers, pico de gallo and cilantro.

Cheeses
Use a blend of cheeses that melt well such as Monterey Jack, cheddar, colby, oaxaca or chihuahua cheese.

tips and tricks for success
Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.

Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting.

Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill. Always spread the filling over half the quesadilla – this will ensure easy folding (think half moon shape) and handling without spillage.

Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, melting more smoothly and evenly, and creating a far superior ooey gooey quesadilla filling.

Coat the pan. Start with 1 tsp oil in the pan. Adding too much oil will result in soggy, greasy quesadillas.

Kick up the heat. Add jalapeno slices or your favorite hot sauce for a kick of heat.

Mix it up. Add your favorite toppings and get creative. BBQ chicken, scrambled eggs and bacon (breakfast for dinner!), garlicky sauteed shrimp or mushrooms, and refried beans are just a few options. Don't be afraid to experiment here – there are so many fun options to try!

Keep warm in a low oven. The quesadillas can be transferred to a baking sheet and kept warm in a low oven at 200°F while additional quesadillas are cooked or until you are ready to serve.

Reheat in the oven or air fryer. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-8 minutes, or in the air fryer at 350°F until warmed though and crisp, about 10 minutes, flipping halfway.

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 ½ tablespoons vegetable oil, divided
  • 6 (8-inch) flour tortillas, warmed
  • for serving
  • 1 cup guacamole
  • 1 cup pico de gallo
  • ¼ cup sour cream

Equipment
  • Cast Iron Skillet

Instructions
  1. Preheat oven to 200 degrees F.
  2. In a medium bowl, combine cheeses.
  3. Heat 1 teaspoon 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 cheese mixture in an even layer.
  4. Top with 1/3 cup chicken on half of the tortilla; season with salt and pepper, to taste.
  5. Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
  6. Serve warm with desired toppings.

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