Fifteen Minute Cheesy Chicken Quesadilla

Indulge in the delightful fusion of tender chicken and melted cheese encased in a crispy tortilla with this quick and easy Cheesy Chicken Quesadilla recipe. Perfect for busy weeknights or a satisfying lunch, this dish delivers maximum flavor with minimal effort.

Why You’ll Love This Recipe

• Quick and Convenient: Ready in just 15 minutes, making it ideal for those with a tight schedule.

• Versatile: Easily adaptable to include your favorite ingredients or utilize leftovers.

• Family-Friendly: A crowd-pleaser that appeals to both adults and children alike.

• Minimal Ingredients: Requires only a handful of common pantry staples.

• Deliciously Satisfying: Combines crispy textures with gooey, flavorful fillings for a comforting meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked Chicken: Shredded or diced; leftover rotisserie chicken works perfectly.

• Cheese: A blend of mozzarella and cheddar for optimal melt and flavor.

• Flour Tortillas: Soft, medium-sized tortillas serve as the perfect vessel.

• Butter or Oil: For crisping the tortillas to golden perfection.

• Optional Add-ins: Such as sautéed onions, bell peppers, or jalapeños for added flavor and texture.

Directions

1. Prepare the Filling: In a bowl, combine the shredded chicken with your choice of seasonings or sauces, if desired.

2. Assemble the Quesadilla: Lay a tortilla flat and sprinkle a layer of cheese on one half. Add a portion of the chicken mixture over the cheese, then top with additional cheese. Fold the tortilla over to encase the filling.

3. Cook: Heat a skillet over medium heat and add a small amount of butter or oil. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.

4. Serve: Remove from the skillet, let it cool slightly, then cut into wedges. Serve with sour cream, salsa, or guacamole as desired.

Servings and Timing

• Servings: This recipe yields 2 quesadillas, serving 2-4 people depending on appetite.

• Prep Time: Approximately 5 minutes.

• Cook Time: Approximately 10 minutes.

• Total Time: 15 minutes.

Variations

• Vegetarian Option: Substitute chicken with black beans, sautéed mushrooms, or a medley of grilled vegetables.

• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling.

• Different Cheeses: Experiment with Monterey Jack, pepper jack, or a Mexican cheese blend for varied flavors.

• Whole Wheat Tortillas: For a healthier twist, use whole wheat tortillas instead of white flour tortillas.

Storage/Reheating

• Storage: Allow any leftover quesadillas to cool completely. Wrap them tightly in aluminum foil or place them in an airtight container and refrigerate for up to 3 days.

• Reheating: To maintain crispiness, reheat in a skillet over medium heat until warmed through. Alternatively, bake in a preheated oven at 350°F (175°C) for about 10 minutes. Microwaving is not recommended as it may result in a soggy texture.

FAQs

What type of chicken works best for this recipe?

Any cooked chicken, such as grilled, baked, or rotisserie chicken, works well. Shredded or diced pieces integrate seamlessly into the quesadilla.

Can I make these quesadillas ahead of time?

While best enjoyed fresh, you can assemble the quesadillas ahead of time and refrigerate them uncooked. When ready to eat, simply cook them as directed.

Are corn tortillas suitable for this recipe?

Yes, corn tortillas can be used, though they are typically smaller and less pliable than flour tortillas. Handle with care to prevent tearing.

How can I prevent the quesadilla from becoming soggy?

Ensure that any added vegetables are cooked to release excess moisture before incorporating them into the filling. Also, avoid overfilling the quesadilla.

Is it possible to bake the quesadillas instead of frying?

Yes, you can bake assembled quesadillas in a preheated oven at 425°F (220°C) for about 8-10 minutes, or until the tortillas are crispy and the cheese has melted.

What are some recommended side dishes?

Pair your quesadillas with sides like guacamole, salsa, sour cream, or a fresh salad to complement the flavors.

Can I freeze cooked quesadillas?

Freezing is not recommended as it may affect the texture and crispiness of the tortillas upon reheating.

How do I achieve a crispy tortilla?

Cooking the quesadilla in a preheated skillet with a small amount of butter or oil and pressing it gently with a spatula helps achieve a crispy exterior.

Can I add other proteins?

Absolutely! Feel free to substitute chicken with cooked shrimp, beef, or even tofu for a different protein option.

Are there any cheese alternatives for lactose-intolerant individuals?

Yes, there are lactose-free cheese options available that melt well and can be used as a substitute in this recipe.

Conclusion

This Fifteen Minute Cheesy Chicken Quesadilla recipe offers a delectable and efficient way to enjoy a classic favorite. Its simplicity, versatility, and satisfying flavors make it a go-to meal for any occasion. Customize it to your liking and savor the delightful combination of crispy tortillas and gooey, flavorful fillings.

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Fifteen Minute Cheesy Chicken Quesadilla

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• Author: Sarra
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1–2 servings 1x
• Category: Main Dish, Snack
• Method: Pan-Fry
• Cuisine: Mexican-Inspired

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Description

This Fifteen Minute Cheesy Chicken Quesadilla is a quick and easy meal loaded with shredded chicken and melty cheese between two golden, crispy tortillas. Perfect for lunch, dinner, or an after-school snack—ready in a flash with big flavor!

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Ingredients

Units USM Scale 1x2x3x

• 2 large flour tortillas
• 1 cup cooked, shredded chicken (rotisserie works great)
• 1 cup shredded cheddar or Mexican blend cheese
• 1/4 cup salsa or taco sauce (optional)
• 1 tablespoon butter or oil (for the pan)
• Optional: chopped cilantro, sliced jalapeños, or green onions

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Instructions

• Assemble the Quesadilla:
• Heat a skillet over medium heat and add half the butter or oil.
• Place one tortilla in the skillet. Spread chicken, cheese, and salsa (if using) evenly over the tortilla. Top with the second tortilla.
• Cook & Flip:
• Cook for 2–3 minutes until the bottom is golden and crispy. Carefully flip and cook the other side for another 2–3 minutes until cheese is melted and both sides are crisp.
• Slice & Serve:
• Remove from pan and let rest for 1 minute. Slice into wedges and serve hot with sour cream, guac, or more salsa.

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Notes

• Add sautéed onions or bell peppers for a veggie boost.
• Use whole wheat or low-carb tortillas for a lighter option.
• Swap chicken for black beans or tofu for a vegetarian version.

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Nutrition

• Calories: 430 kcal
• Sugar: 2g
• Sodium: 520mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg