Mexican · easy
Crispy Chicken and Cheese Quesadillas
Flour tortillas filled with shredded rotisserie chicken and a mix of cheddar and Monterey Jack, pressed in a skillet until the cheese melts and both sides are golden and crispy. This is the from-scratch version that actually gets crispy. The trick is medium-low heat and a little butter in the pan. Serve with sour cream, salsa, and guacamole.
- 21 min
- Total
- 4
- Serves
- $8.50
- Est. cost
- 480
- Cal/serving
Dietary, as tagged
- Kid-friendly
Parent noteOne of the most universally accepted kid dinners. Use mild cheese and familiar chicken. Contains gluten and dairy. The fold-in-half method is easier for kids to eat than a full-size round quesadilla.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Rotisserie Chicken, shredded2 cups
- Large Flour Tortillas (10-inch)4
- Shredded Cheddar Cheese1 cup
- Shredded Monterey Jack Cheese1 cup
- Butter2 tsp
- Ground Cumin1/2 tsp
- Sour Cream, for serving (optional)1/2 cup
- Salsa, for serving (optional)1/2 cup
Method
- 01
Shred rotisserie chicken into bite-sized pieces. Season lightly with salt and cumin.
- 02
Mix cheddar and Monterey Jack together.
- 03
Heat a large skillet over medium-low heat. Add 1/2 tsp butter.
- 04
Place one tortilla in the skillet. Spread 1/4 of the cheese on half the tortilla, then add 1/4 of the chicken on top. Fold the empty half over the filling.
- 05
Cook 3-4 minutes per side until golden and crispy and cheese is fully melted. Repeat with remaining tortillas.
- 06
Cut into wedges and serve with sour cream, salsa, and guacamole.
- 480
- Calories
- 32g
- Protein
- 34g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
