YumVerseEats
Easy Chicken Quesadillas
Crispy quesadillas filled with seasoned chicken and melted cheese for a fast, family-friendly meal.
RECIPE AT A GLANCE
10
min
Active Time
15
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Pre-cooked chicken makes assembly fast.
Quick Fixes
Tortilla burning before cheese melts: Use medium heat, not high. Cover the pan with a lid for 30 seconds to trap heat and melt cheese faster.
Falling apart when flipping: Don't overfill. Use a wide spatula and flip in one confident motion.
Ingredients
Protein
Seasoning
• ¾ tsp cumin
• ½ tsp garlic powder
• ½ tsp chili powder
• ¼ tsp salt
• ¼ tsp pepper
Filling
Pasta & Grains
How to Make It
1
In a bowl, toss the shredded chicken with the cumin, garlic powder, chili powder, salt, and pepper until evenly coated.
2
Lay a tortilla flat. Spread shredded chicken evenly over one half, then top with a generous layer of shredded cheese. Fold the tortilla over.
3
Repeat with remaining tortillas and filling.
4
Heat a drizzle of olive oil in a skillet over medium heat. Cook the quesadilla 2–3 minutes until the bottom is golden and crisp.
5
Flip carefully and cook another 2 minutes until the second side is golden and the cheese is fully melted.
6
Slide onto a cutting board, slice into wedges, and serve immediately with sour cream, salsa, or guacamole.
Store
Best fresh.
Reheat
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MORE READER FAVORITES
25
min active
·
55
min total
15
min active
·
25
min total
10
min active
·
420
min total
10
min active
·
420
min total
Avo's Tip
Use medium heat.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Can I use corn tortillas?
Yes.
• What is the best cheese for this?
Monterey Jack.
• Can I make this ahead of time?
Assemble first.
Easy Chicken Quesadillas
Ingredients
—
—
2 cups cooked chicken, shredded
—
—
1 tbsp, olive oil
—
—
1½ cups shredded cheese (mexican blend or cheddar)
—
—
4 large tortillas (10-inch flour)
—
—
¾ tsp cumin
—
—
½ tsp garlic powder
—
—
½ tsp chili powder
—
—
¼ tsp salt
—
—
¼ tsp pepper
Instructions
1
In a bowl, toss the shredded chicken with the cumin, garlic powder, chili powder, salt, and pepper until evenly coated.
2
Lay a tortilla flat. Spread shredded chicken evenly over one half, then top with a generous layer of shredded cheese. Fold the tortilla over.
3
Repeat with remaining tortillas and filling.
4
Heat a drizzle of olive oil in a skillet over medium heat. Cook the quesadilla 2–3 minutes until the bottom is golden and crisp.
5
Flip carefully and cook another 2 minutes until the second side is golden and the cheese is fully melted.
6
Slide onto a cutting board, slice into wedges, and serve immediately with sour cream, salsa, or guacamole.
10
min
active
15
min
total
4
servings
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