Classic chicken quesadillas
Crisp, golden flour tortillas stuffed with seasoned rotisserie chicken and melty Monterey Jack and cheddar, with salsa and sour cream for dipping.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 670 kcal
Ingredients
Method
If using the pepper and onion, heat the oil in a large skillet over medium-high heat and cook them with a pinch of salt until soft and charred at the edges. Tip into a bowl.
Toss the shredded chicken with the chili powder, cumin and a pinch of salt. Mix the two cheeses together.
Lay out the tortillas. Over one half of each, scatter a quarter of the cheese, then the chicken and peppers, then a little more cheese on top so it glues everything together. Fold over into half-moons.
Wipe the skillet, set over medium heat and melt a little butter. Cook 2 quesadillas at a time, pressing gently with a spatula, until deep golden underneath.
Flip and cook until the second side is golden and the cheese is fully melted. Repeat with the rest, adding a little butter each time.
Rest for 1 minute so the cheese sets, then cut each into 3 wedges. Serve with salsa and sour cream.
Tips
- Medium heat is the sweet spot: hot enough to crisp the tortilla, gentle enough for the cheese to melt through.
- Keep the first batch warm on a sheet pan in a low oven while you cook the second.
- Pre-shredded cheese works, but freshly grated melts smoother.
