Recipe Directions
- In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, shredded Monterey Jack cheese, diced bell peppers, diced red onion, chopped cilantro, and salsa. Mix until well combined.
- Heat a large skillet or griddle over medium heat.
- Place one tortilla in the skillet and spread a quarter of the chicken and cheese mixture evenly over half of the tortilla.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the quesadilla for 2-3 minutes on each side, or until golden brown and crispy and the cheese is melted.
- Repeat with the remaining tortillas and chicken mixture.
- Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges.
- Serve the Chicken Quesadillas warm with additional salsa, guacamole, sour cream, or your favorite toppings.
Kitchen Equipment Needed
To make Chicken Quesadilla, you’ll need the following kitchen equipment:
- Large mixing bowl
- Skillet or griddle
- Spatula
Leftover Storage
If you have any leftover Chicken Quesadilla, store it in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the quesadilla slices on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Serving Suggestions
Chicken Quesadilla is delicious on its own, but you can also serve it with a variety of accompaniments to enhance the meal. Pair it with Spanish rice, black beans, or a crisp green salad for a complete and satisfying meal. You can also serve it with extra salsa, guacamole, or sour cream on the side for dipping.
