Chicken Quesadilla Recipe
Shredded chicken, melted Monterey Jack cheese stuffed into a toasted flour tortilla. Served with sour cream, salsa, and guacamole
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.
Chicken Filling
Assembly
Method
Chicken Filling Preparation
- 1
Cook the Chicken
If not already shredded, cook chicken breasts until fully cooked, then shred using two forks.
- 2
Mix Chicken with Seasoning
In a medium bowl, combine the shredded chicken, taco seasoning, and 1 tablespoon of olive oil. Mix well until the chicken is evenly coated.
Cooking Quesadillas
- 3
Heat the Pan
In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
- 4
Fill the Tortillas
Place one tortilla in the skillet. On one half of the tortilla, layer 1/2 cup of the chicken mixture and 1/3 cup of shredded Monterey Jack cheese.
- 5
Fold and Cook
Fold the tortilla in half over the filling. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2-3 minutes until the other side is golden and the cheese is melted.
- 6
Repeat
Remove the quesadilla from the skillet and repeat the filling and cooking process for the remaining tortillas.
Serving
- 7
Slice and Serve
Cut each quesadilla into wedges and serve hot with sour cream, salsa, and guacamole on the side.
