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Mandie

Easy Chicken Quesadillas

Crispy flour tortillas filled with seasoned shredded chicken and melted Monterey Jack cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 medium onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup chicken broth or water
  • 2 tbsp taco seasoning homemade or store-bought
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked chicken shredded (rotisserie works great)
  • 2 tbsp butter
  • 8 (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1/4 cup fresh cilantro chopped
  • 2 jalapeños seeded and diced, optional
  • salsa, sour cream and guacamole for serving

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Cook the onion until soft, 5 to 6 minutes. Add the garlic and cook 1 minute.
  2. Stir in the broth, taco seasoning, salt and pepper. Add the chicken and toss to coat. Simmer over medium-low until the liquid is absorbed. Set aside.
  3. Melt a little butter in a clean skillet over medium heat. Lay in one tortilla and top with 1/2 cup chicken, 1/2 cup cheese, and some cilantro and jalapeños.
  4. Top with a second tortilla. Cook until the bottom is golden, about 2 to 3 minutes, then carefully flip and cook until the cheese melts.
  5. Repeat with the rest. Cut each quesadilla into wedges and serve with salsa, sour cream and guacamole.

Notes

Great with leftover or rotisserie chicken.