Easy Cheesy Chicken Quesadilla Recipe

Ingredients

• 1 pound Chicken Tenders (raw, cut into bite‑size strips)
• 1 tablespoon Vegetable Oil (can substitute avocado or olive oil)
• 2 tablespoons Taco Seasoning (store‑bought or homemade blend)
• 4 each Large Flour Tortillas (burrito‑size (≈10‑inch) for folding)
• 2 cups Mexican Shredded Cheese Blend (pre‑shredded; cheddar‑monterey jack mix works well)

Instructions

1. Prep Ingredients

   Trim any excess fat from the chicken and cut into uniform strips; shred the cheese if not pre‑shredded; set tortillas on a clean surface.

   Time: PT5M

2. Heat Skillet

   Place the large skillet over medium‑high heat and add 1 tablespoon of oil. Let the oil heat for about 2 minutes until shimmering.

   Time: PT2M

   Temperature: Medium‑High

3. Cook Chicken

   Add the chicken strips in a single thin layer. Let them brown undisturbed for 3‑5 minutes, then sprinkle 2 tablespoons of taco seasoning, flip, and continue cooking another 3‑5 minutes until the meat is fully cooked and falls apart when pressed.

   Time: PT8M

   Temperature: Medium‑High

4. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm while you prepare the quesadillas.

   Time: PT1M

5. Preheat Griddle

   Turn on the flat‑top griddle (or clean skillet) to medium heat and let it warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium

6. Assemble First Quesadilla

   Place one tortilla on the griddle, sprinkle a thin layer of cheese over half, add a generous portion of the cooked chicken, then top with more cheese. Fold the tortilla in half and press gently with the spatula.

   Time: PT3M

7. Cook First Side

   Let the quesadilla cook for 3‑4 minutes until the bottom is golden brown and the cheese begins to melt.

   Time: PT4M

   Temperature: Medium

8. Flip and Finish

   Carefully flip the quesadilla and cook the other side for another 3 minutes, until golden and the cheese is fully melted.

   Time: PT3M

   Temperature: Medium

9. Slice and Serve

   Transfer the cooked quesadilla to a cutting board and cut into thirds using a pizza cutter or chef’s knife. Repeat steps 6‑8 for the remaining tortillas.

   Time: PT2M

Nutrition Facts

Calories

505

Protein

40 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g