Crispy Chicken Quesadillas Recipe Easy Homemade Melted Cheese Delight
A quick and easy recipe for crispy chicken quesadillas with melted cheese, perfect for a fast, satisfying meal that’s a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 4 large flour tortillas (10-inch size)
- 2 cups shredded cheese (blend of cheddar and Monterey Jack)
- 1/4 cup diced green onions (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream (optional, for serving)
- Guacamole or sliced avocado (optional, for serving)
- Fresh salsa or pico de gallo (optional, for serving)
Instructions
- In a mixing bowl, toss the shredded chicken with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well to coat evenly.
- Place your skillet over medium heat and let it warm up for 2-3 minutes.
- Lay one tortilla flat. Sprinkle about 1/2 cup of shredded cheese evenly over half the tortilla.
- Add about 1/2 cup of the seasoned chicken on top of the cheese.
- Add a sprinkle of green onions and cilantro if desired.
- Top with another 1/2 cup of cheese and fold the tortilla over to create a half-moon shape.
- Place the assembled quesadilla in the hot skillet. Cook for 3-4 minutes on the first side, pressing gently with a spatula to compact the filling and help the cheese melt.
- Flip carefully and cook another 3-4 minutes until the second side is golden brown and crispy.
- Repeat the process with remaining quesadillas, adding a tiny drizzle of olive oil if the pan dries out.
- Let the quesadillas rest for a minute before slicing into wedges.
- Serve with sour cream, guacamole, or salsa on the side.
Notes
Use moderate heat to avoid burning or sogginess. Press gently with a spatula while cooking to help cheese melt and bind the tortilla. Shred cheese fresh for best melting. Avoid overloading quesadillas to prevent tearing. Let rest before slicing for clean wedges. For gluten-free, use corn or gluten-free tortillas; for dairy-free, use vegan cheese and plant-based sour cream.
Nutrition
- Serving Size: 1 quesadilla (1/4 of
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 2
- Protein: 28
Keywords: crispy chicken quesadillas, melted cheese, easy quesadilla recipe, quick dinner, comfort food, family-friendly, Mexican food