Description
Craving a quick, satisfying meal that’s packed with bold flavors and perfect for a family dinner or game-day snack? The Chicken Quesadillas recipe is your answer! This Tex-Mex classic features shredded chicken mixed with salsa, green onions, and spices, folded into flour tortillas with gooey Monterey Jack cheese, then baked to crispy perfection
Ingredients
To make Chicken Quesadillas for 6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this Tex-Mex dish:
- Shredded Cooked Chicken (2½ cups): Tender, savory protein base.
- Salsa (⅔ cup): Adds tangy, spicy flavor.
- Sliced Green Onions (⅓ cup): Provide mild, fresh crunch.
- Ground Cumin (¾ to 1 tsp): Brings warm, earthy spice.
- Salt (½ tsp): Enhances overall flavor.
- Dried Oregano (½ tsp): Adds herbaceous depth.
- Flour Tortillas (6, 8-inch, warmed): Soft, pliable base for folding.
- Butter (¼ cup, melted): Creates a crispy, golden exterior.
- Shredded Monterey Jack Cheese (2 cups): Melts for gooey, cheesy goodness.
- Sour Cream and Guacamole: Creamy, cooling accompaniments for serving.
Substitutions and Variations:
- Chicken: Swap with shredded turkey, pork, or plant-based chicken for a vegetarian option.
- Salsa: Use mild, medium, or spicy salsa, or try a homemade version with fresh tomatoes.
- Monterey Jack: Replace with cheddar, pepper jack, or a Mexican cheese blend.
- Tortillas: Use whole-wheat, corn tortillas (smaller size, adjust filling), or gluten-free tortillas.
- Add-Ons: Include black beans, corn, diced bell peppers, or jalapeños for extra flavor.
- Gluten-Free: Use gluten-free tortillas and ensure salsa is gluten-free (check labels).
Why These Ingredients Matter: The chicken provides hearty protein, while the salsa and spices add bold, zesty flavor. The Monterey Jack melts perfectly, and the tortillas offer a crispy yet soft base, making this a balanced, flavorful meal perfect for Tex-Mex lovers.
Instructions
Step 1: Prepare the Chicken Filling
- In a large skillet, combine 2½ cups shredded cooked chicken, ⅔ cup salsa, ⅓ cup sliced green onions, ¾ to 1 tsp ground cumin, ½ tsp salt, and ½ tsp dried oregano.
- Cook over medium heat, uncovered, for about 10 minutes, stirring occasionally, until heated through and flavors meld.
Tip: Stir gently to keep the chicken moist, and adjust cumin to taste for a milder or bolder flavor.
Step 2: Prep the Tortillas
- Preheat oven to 375°F.
- Warm 6 (8-inch) flour tortillas briefly in the microwave (10–15 seconds) to make them pliable.
- Brush one side of each tortilla with melted butter (from ¼ cup total, about 2 tsp per tortilla).
- Place tortillas buttered side down on a lightly greased baking sheet.
Tip: Warming tortillas prevents cracking when folding, and greasing the baking sheet ensures easy removal.
Step 3: Assemble the Quesadillas
- Spoon ⅓ cup of the chicken mixture over half of each tortilla.
- Sprinkle ⅓ cup shredded Monterey Jack cheese over the chicken mixture on each tortilla (2 cups total, divided evenly).
- Fold the plain side of each tortilla over the filling to form a half-moon shape.
Tip: Spread filling evenly to avoid overstuffing, which can make folding difficult.
Step 4: Bake the Quesadillas
- Bake at 375°F for 9–11 minutes, until the tortillas are crisp and golden brown.
- Remove from oven and let cool slightly.
Tip: Check for golden edges to ensure crispiness, but avoid overbaking to keep the filling moist.
Step 5: Serve
- Cut each quesadilla into wedges (2–3 per quesadilla) using a knife or pizza cutter.
- Serve hot with sour cream and guacamole on the side for dipping.
Tip: Serve immediately to enjoy the crispy tortillas and melty cheese at their best.