Chicken and Cheese Quesadilla
A satisfying, cheese-filled quesadilla featuring tender chicken, jalapeños, and red onion—perfect for a quick lunch or an easy dinner solution. Simple to assemble and irresistibly crisped on a hot griddle.
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Servings: 1
Ingredients
- 2 teaspoons diced red onion
- 4 ounces shredded Salsa-Marinated Chicken or any pre-cooked chicken of choice
- 1 cup shredded Mexican-blend cheese
- 2 8- inch flour tortillas
- 2 teaspoons diced jalapeño
Instructions
- Set one flour tortilla on a preheated cast iron griddle. Sprinkle an even layer of shredded Mexican-blend cheese across the surface.
- Distribute the shredded chicken, followed by the diced jalapeño and red onion, over the cheese. Lay the second tortilla on top to form a sandwich.
- Cook over medium-low heat until the underside becomes crisp and golden, approximately 7 to 10 minutes. Flip carefully, then continue cooking the opposite side until equally golden, around 3 to 5 minutes more.
- Once both sides are crisped, remove the quesadilla from the griddle and place it on a cutting board. Slice into triangles and serve hot.
Notes
Chicken: Any cooked chicken can be used in this recipe. Salsa-marinated chicken or slow-cooked chicken tinga provide extra flavor, but grilled or rotisserie chicken work equally well.
Variations: Quesadillas lend themselves well to customization. Consider switching out the protein or adding sautéed vegetables, beans, or different cheeses to suit your preferences.
Serving Suggestions: Pair with guacamole, chips and salsa, or a side of rice and beans. Sour cream or plain Greek yogurt, along with your favorite hot sauce, make excellent accompaniments for dipping.