Shredded Chicken Quesadilla Recipe
Cheese quesadilla with your choice of filling. Served with rice or beans, lettuce, sour cream and home made salsa ranchera
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Quesadilla
For the Salsa Ranchera
For Serving
Method
For the Quesadilla
- 1
Prepare the Filling
In a bowl, combine the cooked shredded chicken with a pinch of salt and pepper to taste. Set aside.
- 2
Assemble the Quesadilla
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place one flour tortilla in the skillet, then sprinkle half of the shredded cheese evenly over the tortilla. Add half of the shredded chicken on top of the cheese, then sprinkle with another layer of cheese. Place another tortilla on top.
- 3
Cook the Quesadilla
Cook for about 3-4 minutes until the bottom tortilla is golden brown and the cheese starts to melt. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side. Remove from the skillet and repeat with the remaining ingredients.
For the Salsa Ranchera
- 4
- 5
Taste and Adjust
Taste the salsa and adjust the seasoning with more salt or lime juice if necessary. Set aside.
For Serving
- 6
Prepare the Plate
On a serving plate, place a few spoonfuls of cooked rice or beans alongside the quesadilla. Add shredded lettuce and a dollop of sour cream.
- 7
Serve with Salsa
Drizzle the homemade salsa ranchera over the quesadilla or serve it on the side for dipping.
