Cheesy Chicken Quesadilla Recipe
A cheesy chicken quesadilla recipe with jalapenos and red onion that always hits the spot, whether you need an easy lunch or a quick and comforting dinner!
Equipment
Ingredients
- 2 8-inch flour tortillas
- 1 cup shredded Mexican-blend cheese
- 4 ounces Salsa-Marinated Chicken shredded, or other prepared chicken
- 2 teaspoons diced jalapeno
- 2 teaspoons diced red onion
Instructions
- Place a tortilla on a cast iron griddle. Top it with a layer of shredded cheese. Add the chicken, jalapeno, and red onion, then place the second tortilla on top.
- Cook over medium-low heat until the bottom is crisped to a golden-brown, about 7 to 10 minutes. Then, carefully flip and crisp the other side until golden-brown, about 3 to 5 minutes.
- Transfer the cooked quesadilla to a cutting board and slice into triangles. Serve immediately.
Notes
Chicken: We like to use leftover salsa marinated chicken or crockpot chicken tinga for quesadillas, but any chicken will work. Grilled chicken, rotisserie chicken - whatever you prefer and have in your fridge!
Recipe variations: Quesadillas are super customizable, so you can easily swap in different proteins and veggies to suit your tastes. Check out our blog post above for suggestions.
Serving suggestions: Serve quesadillas with chips and salsa, guacamole, or a side of rice and beans. We also recommend having sour cream (or plain Greek yogurt) and hot sauce for dipping!
Nutrition
Serving: 1quesadilla | Calories: 746kcal | Carbohydrates: 39g | Protein: 56g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1717mg | Potassium: 844mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1396IU | Vitamin C: 18mg | Calcium: 860mg | Iron: 4mg
