Ingredients
2 cups cooked chicken, shredded (leftover rotisserie chicken is perfect)
4 large (10-inch) flour tortillas
2 cups shredded Mexican cheese blend, divided
½ cup black beans, rinsed and drained (optional)
1 teaspoon chili powder
½ teaspoon ground cumin
2 tablespoons butter or olive oil, for frying
For Serving (Optional):
Sour cream
Salsa
Guacamole
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded chicken, 1 ½ cups of the shredded cheese, the optional black beans, chili powder, and cumin. Use a fork to toss everything together until the chicken and beans are evenly coated in the spices.
- Heat the Skillet: Place a large non-stick or cast-iron skillet over medium heat. Add about ½ tablespoon of butter or oil to the pan and let it melt.
- Assemble the Quesadilla: Place one tortilla flat in the warm skillet. Sprinkle a handful of the remaining cheese over one half of the tortilla, then top with a quarter of the prepared chicken and bean mixture. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Cook Until Golden: Cook the quesadilla for 2-3 minutes on the first side, pressing down gently with a spatula, until the bottom is golden brown and crispy.
- Flip and Finish: Carefully flip the quesadilla and cook for another 2-3 minutes on the second side, until it is also golden brown and the cheese is completely melted and gooey inside.
- Repeat and Serve: Slide the finished quesadilla onto a cutting board. Repeat the process with the remaining tortillas and filling, adding more butter or oil to the pan for each one. Let the quesadillas rest for a minute before slicing into wedges and serving hot with your favorite toppings.
Notes
Cheese Choice: For the best “cheese pull,” it is always recommended to shred your own cheese from a block. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly.
Don’t Overstuff: Be careful not to overfill your quesadillas. A generous but not overflowing amount of filling ensures that everything stays inside and that the quesadilla is easy to flip without making a mess.
The Perfect Crisp: The key to a crispy, non-soggy tortilla is a medium heat and a good quality skillet. A cast-iron skillet works wonderfully for creating a beautiful, even, golden-brown crust.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Quick Meal
- Method: Pan-Frying
- Cuisine: Tex-Mex, American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520 kcal
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g