Ingredients
Chicken Mixture
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Quesadilla Assembly
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- 4 large flour tortillas
Instructions
- Prepare the chicken mixture: In a bowl, combine the shredded chicken with olive oil, lime juice, chopped cilantro, garlic powder, cumin, salt, and pepper. Mix thoroughly to evenly coat the chicken with all the flavors.
- Preheat the skillet: Heat a skillet over medium heat to prepare for cooking the quesadillas, ensuring it is hot enough to melt the cheese without burning the tortilla.
- Assemble the quesadilla: Place one flour tortilla onto the hot skillet. Sprinkle a generous amount of shredded cheese over half of the tortilla, then evenly spread a portion of the cilantro-lime chicken mixture over the cheese.
- Fold and cook: Add more cheese on top of the chicken mixture, then fold the tortilla in half to cover the filling. Cook for 2 to 3 minutes on one side until golden brown and crispy.
- Flip and finish cooking: Carefully flip the folded quesadilla to the other side, cooking another 2 to 3 minutes until the tortilla is golden and the cheese inside has fully melted.
- Repeat: Remove the cooked quesadilla and set aside on a plate. Repeat the assembly and cooking process with the remaining tortillas and filling.
- Serve: Slice the quesadillas into wedges and serve warm, optionally with sides like salsa, sour cream, or guacamole.
Notes
- Serve with salsa, sour cream, or guacamole for extra flavor and dips.
- Rotisserie chicken can be used for convenience to save preparation time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
