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Fast Chicken Quesadillas

A quick and savory chicken quesadilla recipe featuring melted Monterey Jack cheese and aromatic spices, perfect for a fast dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz cooked shredded chicken breast
  • 4 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup diced white onion
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tbsp vegetable oil
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large non-stick skillet
  • Medium mixing bowl
  • Spatula

Method
 

Preparation
  1. Combine shredded chicken, diced onion, cumin, and chili powder in a medium bowl until evenly coated.
  2. Heat a large non-stick skillet over medium heat and brush with a light layer of vegetable oil.
  3. Place a tortilla in the skillet and warm until soft.
  4. Sprinkle 1/2 cup of cheese over half of the tortilla.
  5. Spread a portion of the seasoned chicken mixture over the cheese layer.
  6. Fold the tortilla in half and press down with a spatula.
  7. Cook for 3 minutes per side until golden-brown and the cheese is fully melted.
  8. Remove from the pan, let rest for 1 minute, and slice into wedges.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a dry skillet over medium-low heat until crisp.