Name: Chicken Quesadillas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4-6 large flour tortillas; 2 cups shredded cheese (combination of mozzarella, cheddar, monterey jack, oaxaca, or asadero); 1 cup black or pinto beans, rinsed and drained; 2 cups leftover shredded chicken (rotisserie recommended); 1/3 cup chopped green onions; 1/4 cup chopped fresh cilantro; 1/4 cup vegetable oil or butter; Sour cream; Guacamole; Pico de gallo or salsa

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Introduction

Chicken quesadillas are a quick and satisfying meal, perfect for using up leftover chicken. They’re filled with gooey cheese, flavorful beans, and fresh herbs, making each bite deliciously comforting and vibrant.

A white plate holds six golden-brown quesadilla wedges arranged in a circular pattern, each showing a crispy texture with some melted cheese and black beans peeking out from the edges. On top in the center, there are three dollops placed side by side: bright green guacamole with a chunky texture, white sour cream with a smooth look, and a colorful mix of red diced tomatoes, green cilantro, and white onion pieces. Some cilantro leaves are sprinkled on the quesadilla pieces, adding a fresh green touch. In the background, two white bowls are slightly out of focus, one filled with more guacamole and the other with chunky tomato salsa. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 large flour tortillas
2 cups shredded cheese (a combination of mozzarella, cheddar, monterey jack, oaxaca, or asadero)
1 cup black or pinto beans (rinsed and drained)
2 cups leftover shredded chicken (rotisserie chicken works great)
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil or butter

Instructions

Step 1: Heat oil or melt butter in a large pan or griddle over medium heat.
Step 2: Working quickly, add 1-2 tortillas to the pan and sprinkle about 1/3 to 1/2 cup of shredded cheese over each tortilla. Add 1/3-1/2 cup of shredded chicken, a couple of tablespoons of beans, and a generous sprinkle of chopped green onions and cilantro.
Step 3: Fold each tortilla in half over the fillings, then cook until golden brown on the bottom.
Step 4: Flip and cook on the other side until golden brown, the cheese is melted, and the fillings are hot.
Step 5: Repeat with remaining tortillas, cheese, and filling ingredients.
Step 6: Slice into wedges and serve with sour cream, guacamole, and pico de gallo or salsa.

Tips & Variations

For extra flavor, add a sprinkle of chili powder or cumin to the chicken filling before cooking.
Use whole wheat or corn tortillas for a different texture and flavor.
To make it vegetarian, omit the chicken and add sautéed vegetables like bell peppers and mushrooms.
Use a non-stick pan or griddle to prevent sticking and reduce the amount of oil needed.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to keep the tortillas crispy, or use a microwave for a quicker option but with softer texture.

How to Serve

The image shows four folded quesadilla pieces cut into triangles on a wooden board over a white marbled surface. Each quesadilla has a golden brown toasted outer layer with some darker spots, and melted yellow cheese stretching between the pieces. Inside, there are black beans and melted cheese visible. Around the board, there are three white bowls: one with green guacamole, one with red and white salsa made of chopped tomatoes, onions, and cilantro, and one partially visible with white sour cream. A white cloth with green stripes is placed under the board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken quesadillas?

Yes, quesadillas freeze well. Cool completely, wrap individually in foil or plastic wrap, and freeze for up to 2 months. Reheat in a skillet or oven without thawing for best results.

What kinds of cheese work best for quesadillas?

Cheeses that melt smoothly like mozzarella, cheddar, monterey jack, oaxaca, or asadero are ideal. Mixing cheeses can add depth of flavor and creaminess.