Kids Chicken Quesadilla Recipe

Prep the filling

In a small bowl combine shredded rotisserie chicken, mild shredded cheddar, mild taco seasoning, chopped cilantro (if using), and 1/8 tsp kosher salt. Toss until evenly mixed.

Heat the skillet

Place a nonstick skillet or cast-iron pan over medium-low heat. Add 1/2 tsp olive oil and let it warm for 30 seconds. Spread the oil around the pan with a folded paper towel (careful of heat).

Assemble the quesadilla

Lay one flour tortilla flat. Sprinkle half of the cheese over the tortilla leaving a 1/2 inch border. Evenly distribute the chicken mixture over the cheese, then top with the remaining cheese. Place the second tortilla on top and press gently.

Cook the quesadilla

Add 1/2 tbsp butter to the warmed skillet and swirl to coat. Carefully transfer the assembled quesadilla to the skillet. Cook for 2.5 to 3 minutes on the first side over medium-low heat until golden brown and the cheese starts to melt. Use a large spatula to flip the quesadilla, add the remaining 1/2 tbsp butter around the edge, and cook another 2 to 2.5 minutes until golden and fully melted inside. Reduce heat if the tortilla browns too quickly.

Finish and slice

Transfer the cooked quesadilla to a cutting board. Let it rest 1 minute, then cut into 4 kid-friendly triangles with a pizza cutter or sharp knife. Serve warm with lime crema for dipping.

In a small bowl whisk together sour cream, optional Greek yogurt (if you prefer a thinner sauce), fresh lime juice, lime zest, honey, and 1/8 tsp salt. If the crema is too thick for dipping, whisk in up to 1 tsp water, a little at a time, until it reaches a smooth, drizzly consistency suitable for kids.

Taste and adjust: add a tiny pinch more salt or a few drops more honey if needed. Chill briefly in the fridge while quesadillas cook, or serve immediately at room temperature.