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Easy Chicken & Cheese Quesadillas

These Easy Chicken & Cheese Quesadillas are a quick, cheesy delight! Perfect for weeknight dinners or snacks!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cheesy, Easy, Family Friendly, Quick
Servings: 4 servings

Ingredients

  • 8 whole whole-wheat tortillas high-fiber options recommended
  • 1 cup cooked chicken breasts shredded or chopped; rotisserie chicken works great
  • 3/4 cup low-fat cheddar cheese shredded; can substitute with Monterey Jack or quesillo
  • 3/4 cup plain Greek yogurt for dipping or topping
  • 3/4 cup Tex Mex salsa choose your favorite brand or homemade
  • 1 tablespoon olive oil for cooking

Instructions

  • Start by gathering all your ingredients. If you're using leftover chicken, shred or chop it into bite-sized pieces. Grate your cheese if you haven't done so already, and set everything within reach.
  • In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm up for about a minute before adding your quesadillas.
  • Lay a tortilla flat on a clean surface. On one half of the tortilla, layer 1/4 cup of cooked chicken, followed by 3 tablespoons of shredded cheese. If desired, add any additional toppings like sliced jalapeños or bell peppers. Fold the tortilla over to create a half-moon shape.
  • Carefully place the folded quesadilla in the heated skillet. Cook for about 3-4 minutes on one side, or until golden brown and crispy. Flip the quesadilla with a spatula and cook for another 3-4 minutes on the other side. Repeat this process for the remaining tortillas and filling.
  • Once cooked, remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges. Serve with Greek yogurt and Tex Mex salsa on the side for dipping, and enjoy your Easy Chicken & Cheese Quesadillas!

Equipment

  • Non-Stick Skillet
  • Spatula
  • Cutting Board
  • Sharp Knife

Notes

  • Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
  • For freezing, wrap cooked quesadillas tightly in foil or plastic wrap for up to 2 months.
  • Reheat in a skillet over medium heat for about 5 minutes for best results.