Chicken Quesadillas
Updated January 22, 2024
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup/4 ounces cooked, shredded, cooled chicken
1 cup/4 ounces shredded Cheddar, Mexican blend, pepper Jack or Monterey Jack cheese
½ teaspoon chili powder
2 (8- to 10-inch) flour tortillas
Any combination of hot sauce, crema, salsa and guacamole (all optional), for serving
Nutritional analysis per serving
25 grams carbs; 93 milligrams cholesterol; 481 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 30 grams fat; 1 gram fiber; 842 milligrams sodium; 28 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large nonstick skillet over medium. Meanwhile, in a medium bowl, toss together the chicken, cheese and chili powder until combined. Sprinkle half the filling across half of each tortilla, then fold the tortillas over the filling to create a half moon.
- Step 2
Add the folded tortillas to the skillet, making a circle. Cook, pressing down occasionally, until the cheese has melted and the tortillas are crisp and golden, 1 to 3 minutes per side.
- Step 3
Transfer to plates, let sit for about 30 seconds, then cut into wedges and eat with desired toppings.
Private Notes
Comments
We make these all the time, but the process is slightly different. The principal difference is that we put a small pat of salted butter under the quesadillas before and after they are browned. We believe they brown better and the salted butter makes for a delicious tortilla.
It is not necessary to use butter, olive oil, certainly not spray oil, on the outside of a tortilla. No Mexican restaurants I eat at in So Cal do this and I've been here 30+ years. It's a very American thing to do this and something I had to "get over" - and did. Much better to cook/heat/brown your quesadilla dry. It works, it's delicious, and obviously grease-free result.
I find that sauteed chopped onion adds a level, with a pinch of chili paste or cumin/coriander powder in oil works well in the mix with chicken, cheese and cilantro. This same method works with black beans and mushrooms, but make sure they are dried out. Jalapeno in the mix adds tang and heat. I "paint" my tortillas with olive oil using a silicon brush and add a bit to the pan -- salt the exterior immediately after flipping as coarse salt sticks to this hot tortilla. And yes, still 10 min.
A great recipe for younger teenagers to try - as the chicken is already cooked, you're not worried about whether they've cooked it properly. My 13-year-old made this last night, and it was so delicious (the whole family enjoyed it) that it will definitely encourage him to try more recipes. Thanks!
What a great and simple recipe. I always have whole wheat tortillas /wraps in the freezer and usually have sliced roast chicken from the deli counter for sandwiches and salads. So this recipe is a perfect way to use them to make a great lunch.
The only change I made was to put this in the oven at 400, flip it and cook the other side. Spreading a bit of butter onto the tortilla makes a lovely browned crust, puffs up the tortilla nicely and provides a crunch after the salsa and guacamole dip. This will become an “after a roasted chicken” lunch rotation.