Chicken Quesadillas

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We love these for a quick, simple, nutritious supper!
I keep cooked, chopped chicken in the freezer and almost always have either store-bought or homemade tortillas on hand for these.
Preheat the skillet to medium high so you don’t burn the tortilla right away — you can see that in the photo, I got the pan a bit too hot. (I usually just use cast iron since repeat cooking of quesadillas can discolor a regular pan.)
These are a great quick snack, and are extra tasty with a bit of guacamole and sour cream!
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See how EASY it is to make homemade flour tortillas!
Homemade Tortillas -- Everyday Homemaking

Used with permission from Everyday Cooking, published by Family Resources

 

Chicken Quesadillas
Author: 
Recipe type: main dish
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8 quesadillas (4 servings)
 
Quick, nutritious supper or snack.
Ingredients
  • 2 cups cooked, finely-cubed chicken
  • chopped spinach (fresh, or thawed-and-squeezed-dry frozen)
  • 8 flour tortillas (about 7-8 inches) [Homemade are the best--see recipe in EC]
  • salsa
  • 2 cups Cheddar or Cheddar/Jack cheese (or more, to your taste)
  • sour cream to taste
Instructions
  1. Preheat 9″-12″ skillet*. Mix spinach and chicken in a small bowl (or in the chicken’s ziploc baggie, to save dirtying a bowl).
  2. Spread half of a tortilla with about a Tablespoon of salsa and put in dry, hot skillet (salsa side up). Spread that half with about ¼ cup chicken mixture and sprinkle with ¼+ cup cheese; fold “empty” side over the filled side.
  3. Repeat on other half of skillet with another tortilla.
  4. Cook till bottom is slightly browned, then flip to brown other side and finish melting the cheese (doesn’t take long at all, maybe 30 seconds per side).
  5. I like to cut in half with the edge of the spatula before removing to a plate.
Notes
* I prefer cast iron, since repeat cooking of quesadillas can discolor a regular pan.
We often make these with just salsa and cheese cooked in the tortillas for a quick snack.

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