Cheesy Chicken Quesadilla with Crispy Tortilla
Follow these steps to make a chicken quesadilla with a fully melted cheese interior and a perfectly golden, crispy tortilla exterior.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 2 servings
- Category: Lunch
- Method: Pan Frying
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 4 large flour tortillas
- 2 tablespoons unsalted butter, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a bowl, mix the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper.
- Mix the Monterey Jack and Cheddar cheeses together in a separate bowl.
- Place one tortilla in a large skillet over medium heat.
- Sprinkle half of the cheese blend evenly over the tortilla.
- Distribute half of the seasoned chicken over the cheese layer.
- Top with the remaining cheese blend.
- Place a second tortilla on top of the filling.
- Melt 1 tablespoon of butter in the skillet. Carefully place the assembled quesadilla into the melted butter.
- Cook for 3 to 4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.
- Remove the first quesadilla and repeat the process with the remaining ingredients, adding the second tablespoon of butter for the second quesadilla.
- Cut each quesadilla into wedges before serving.
Notes
- For extra crispness, use clarified butter or a thin layer of neutral oil instead of whole butter.
- Do not overfill the quesadilla; too much filling prevents even melting and crisping.
- Serve immediately with salsa, sour cream, or guacamole.
Nutrition
- Serving Size: 1 quesadilla (cut in half)
- Calories: 650
- Sugar: 3
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 120