Ingredients
Scale
- 1 cup cooked chicken, shredded
- 2 flour tortillas
- 1 cup shredded cheese (cheddar or a blend)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Optional: buffalo sauce, BBQ sauce, ranch dressing, or bacon
Instructions
- Heat olive oil in a skillet over medium heat.
- Place one tortilla in the skillet.
- Sprinkle half of the cheese on top, followed by the shredded chicken, and then the remaining cheese. Season lightly with salt, pepper, and garlic powder. If using a sauce (buffalo or BBQ), drizzle it over the chicken before adding the final layer of cheese.
- Top with the other tortilla.
- Cook until the bottom tortilla is golden brown, about 3–4 minutes.
- Carefully flip and cook the other side until golden and the cheese is melted, another 3–4 minutes. Press gently with a spatula for even contact.
- Remove from skillet, let rest 1 minute, cut into wedges, and serve with ranch, salsa, sour cream, or your favorite dip.
Notes
Use a mix of cheeses for the best melt and flavor. Ensure not to overfill to keep quesadilla crisp.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: quesadilla, chicken, easy recipe, lunch, dinner, snacks
