Easy Chicken Quesadillas
The best cheesy quesadillas! Golden brown crispy on the outside, perfectly melted on the inside. A 20 min recipe!
Ingredients
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
- 2 cups leftover finely shredded rotisserie chicken
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons vegetable oil, divided
- 6 (8-inch) flour tortillas, warmed
for serving
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Equipment
Instructions
- Preheat oven to 200 degrees F.
- In a medium bowl, combine cheeses.
- Heat 1 teaspoon vegetable oil in a large cast iron skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
- Top with 1/3 cup chicken on half of the tortilla; season with salt and pepper, to taste.
- Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
- Serve warm with desired toppings.