American 20 min

Chicken Quesadillas

Name: Chicken Quesadillas
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded; 4 large flour tortillas (10-inch); 2 cups Monterey Jack cheese, shredded; ½ cup sharp cheddar cheese, shredded; 1 jalapeño, thinly sliced; ½ red onion, thinly sliced; 1 teaspoon cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; Salt and pepper to taste; 1 tablespoon olive oil; Sour cream, guacamole, and salsa for serving

quickone-pan

Ingredientsfor 2

490

Cal

36g

Protein

38g

Carbs

22g

Fat

12 cups cooked chicken breast, shredded
24 large flour tortillas (10-inch)
32 cups Monterey Jack cheese, shredded
4½ cup sharp cheddar cheese, shredded
51 jalapeño, thinly sliced
6½ red onion, thinly sliced
71 teaspoon cumin
81 teaspoon chili powder
9½ teaspoon garlic powder
10Salt and pepper to taste
111 tablespoon olive oil
12Sour cream, guacamole, and salsa for serving

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Instructions

1
Toss shredded chicken with cumin, chili powder, garlic powder, salt, and pepper until evenly seasoned.
2
Heat olive oil in a large skillet over medium-high heat. Lay one tortilla flat in the pan. Scatter ¾ cup mixed cheeses over half the tortilla. Top with seasoned chicken, jalapeño slices, and red onion. Fold the plain half over the filled half.
3
Cook 3–4 minutes until the bottom is deeply golden and crispy, pressing down gently with a spatula. Flip carefully and cook 2–3 more minutes until equally golden and the cheese inside is completely melted. Transfer to a cutting board, rest 1 minute, then slice into 3 wedges. Repeat with remaining quesadillas. Serve with sour cream, guacamole, and salsa.