Description
Shredded Chicken Quesadillas are a flavorful and crispy delight featuring tender shredded chicken, a blend of melted cheeses, and vibrant spices wrapped in warm flour tortillas. Perfect for casual dinners, gatherings, or quick lunches, these quesadillas combine a crunchy exterior with a gooey, savory filling that pleases all taste buds. Easy to customize and quick to prepare, they’re an ideal meal to satisfy your craving for Mexican-inspired comfort food.
Ingredients
Vegetables & Proteins
- ½ small onion, diced
- 2 bell peppers, diced
- 3 cups shredded chicken (rotisserie or homemade)
Dairy
- 4 cups shredded cheese (Oaxaca, Monterey Jack, or Mexican blend)
Pantry & Spices
- 2 tablespoons olive oil (divided)
- 6 large flour tortillas
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup water
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, sautéing until they are softened and fragrant, about 8 to 10 minutes.
- Cook Chicken with Spices: Add the shredded chicken to the skillet along with chili powder, cumin, smoked paprika, salt, garlic powder, onion powder, and ¼ cup of water. Stir to combine and cook until the mixture thickens slightly, about 3 to 4 minutes. Then remove from heat and transfer to a bowl.
- Prepare Quesadillas: In the same skillet, heat another ½ teaspoon of olive oil over medium heat. Place one flour tortilla in the skillet. Layer evenly with shredded cheese, the chicken and vegetable mixture, then more cheese on top. Fold the tortilla in half to enclose the filling.
- Cook Until Golden: Cook each quesadilla for about 3 to 4 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat this step with the remaining tortillas and filling.
- Serve: Slice the cooked quesadillas into wedges and serve warm. Pair with your favorite dips such as sour cream, guacamole, or salsa for added flavor.
Notes
- You can substitute the flour tortillas with whole wheat or low-carb tortillas for a healthier twist.
- To make it spicier, add chili flakes or jalapeños in the filling mixture.
- Leftover shredded chicken can be used, making this recipe great for quick meal prep.
- Use a non-stick skillet or griddle for easier cooking and cleanup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner & Lunch
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (180g)
- Calories: 450
- Sugar: 2g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
