Chicken Quesadillas
Crisp tortillas filled with chicken and melted cheese, cut into wedges with salsa, guacamole, and crema.
- Prep15 min
- Cook15 min
- Total30 min
- Serves4
- LevelEasy
- Calories490
About this recipe
A quesadilla is done when the tortilla is spotted and the cheese pulls. The filling should be dry enough that the tortilla stays crisp.
The three little bowls in a proper serving are salsa, guacamole, and a cool crema.
Why this recipe works
- Shredded cooked chicken heats through quickly.
- Medium heat spots the tortilla without burning the cheese.
- Cool dips balance the hot wedge.
Variations
- Use leftover steak instead of chicken.
- Add sautéed peppers in a thin layer.
How to serve
Stack the wedges and put the three sauces in front, not on top, so the tortilla stays crisp.
Storage and reheating
Keep leftovers covered in the fridge for up to 3 days. Fried sides lose their crunch in the fridge, so reheat them on a rack in a 400°F oven or an air fryer for a few minutes. Baked dishes reheat well covered with foil at 350°F.
Questions
How long does Chicken Quesadillas take?
About 30 minutes in total: 15 minutes of prep and 15 minutes of cooking. It serves 4.
Is this recipe hard to make?
We rate it easy. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I prepare it in advance?
Prep the ingredients ahead, but fry or bake close to serving time so the texture stays at its best.
