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Cheesy Chicken Quesadilla with Crispy Tortilla

Close-up of a Cheesy Chicken Quesadilla with Crispy Tortilla cut in half, showing melted cheese and shredded chicken filling.
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Follow these steps to make a chicken quesadilla featuring a fully melted cheese interior and a perfectly crispy, golden-brown tortilla exterior.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 4 large flour tortillas (burrito size)
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a medium bowl, combine the shredded chicken with chili powder, cumin, salt, and pepper. Mix well to coat the chicken evenly.
  2. Place a large skillet or griddle over medium heat. Add 1 teaspoon of butter and let it melt until foamy.
  3. Place one tortilla in the hot skillet. Sprinkle half of the cheese mixture over one half of the tortilla. Top the cheese with half of the seasoned chicken. Fold the empty half of the tortilla over the filling to create a half-moon shape.
  4. Cook for 3 to 4 minutes until the bottom side is golden brown and the cheese begins to melt.
  5. Carefully flip the quesadilla. Add the remaining 1 teaspoon of butter to the skillet around the edges of the quesadilla. Press down gently with a spatula.
  6. Cook the second side for another 3 to 4 minutes until it is golden brown and the cheese is fully melted and gooey.
  7. Remove the first quesadilla and repeat the process with the remaining ingredients to make the second quesadilla.
  8. Slice each quesadilla into wedges before serving.

Notes

  • For extra crispiness, use clarified butter or a mix of butter and a small amount of neutral oil.
  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that can inhibit smooth melting.
  • Serve immediately with sour cream, salsa, or guacamole.

Nutrition

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