Chicken Quesadilla New 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.
Quesadilla Filling
Condiments
Method
Preparation
- 1
Prepare the Chicken
If you haven't done so already, cook and shred the chicken. You can use rotisserie chicken for convenience or boil chicken breasts until cooked through, then shred with two forks.
- 2
Gather Ingredients
Gather the shredded chicken, Monterey Jack cheese, flour tortillas, sour cream, salsa, and guacamole.
Cooking
- 3
Assemble the Quesadilla
Place a tortilla on a flat surface. On one half of the tortilla, layer 0.5 cups of shredded chicken and 0.375 cups of Monterey Jack cheese. Fold the other half of the tortilla over the filling to create a half-moon shape.
- 4
Cook the Quesadilla
Heat a non-stick skillet over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on one side until golden brown. Flip and cook for another 3-4 minutes until the cheese is melted and the other side is golden brown.
- 5
Repeat
Repeat the assembly and cooking process for the remaining tortillas and filling.
Serving
- 6
Serve
Cut each quesadilla into wedges and serve hot with a side of sour cream, salsa, and guacamole.
