Chicken Chili Quesadilla

To make the quesadillas extra crisp on the outside, we'll often give it a light spray of olive oil. But you certainly don't have to and if you cook the quesadilla to a darker color, you'll get a nice crunch texture on the outside of the quesadilla.

Total Time15

Servings: Quesadillas

Calories: 378kcal

Ingredients

Choose your chicken chili (fresh or roasted chicken)

Quesadilla components

6 ounces (170g) Cheddar cheese or Pepper Jack cheese (about) , grated
6-8 (8 inch-20cm) Flour Tortillas

Optional sides & toppings

sliced green onions
fresh tomato salsa
guacamole

Instructions

Add about 1 ounce of shredded cheese on top of a tortilla. Add about 1/4 cup or more (if using larger tortillas) of chicken chili on top of cheese.
Gently spread cheese and chicken chili evenly around tortilla, leaving a little empty gap at the edges of tortilla. Place another tortilla on top.
On large heated skillet, keeping the flame on medium-low heat, place the filled tortilla in the pan. Slowly cook the tortilla the first side is golden, then carefully flip over the quesadilla and cook until the second side is golden and the cheese is completely melted.
Remove from pan and allow to cool for a few minutes, then cut into 4-6 pieces. Serve with fresh tomato salsa and/or avocado guacamole.

Course: Main Course, Snack

Cuisine: American, Mexican, Stove Top

Nutrition