I would consider myself pretty accomplished in the kitchen, but there was one super simple dish that I just couldn’t get right for years: a quesadilla! It sounds simple—it’s just cheese and filling melted on a tortilla—but my quesadillas always turned out soggy or burnt.
So a few years ago, I took it upon myself to conquer quesadilla making—for myself and for you folks! And I’m happy to report that after lots of testing, I have absolutely nailed the best method for making a chicken quesadilla. The resulting quesadilla is flavorful and gooey on the inside, a little crispy on the outside, and perfect for dipping in sour cream or guacamole! Chicken quesadillas are now a staple in our house. We have them for easy dinners. I pack them in school lunches. I am a chicken quesadilla rock star!
How do you make a chicken quesadilla?
If you start with cooked chicken (like from a rotisserie chicken!), chicken quesadillas come together in about 15 minutes, start to finish. Here’s how to do it:
- Sauté some peppers, onion, and garlic until fragrant. Add the chicken and some taco seasoning to the veggies.
- Butter a tortilla on one side (flour, gluten-free, and grain-free tortillas all work well). A buttered tortilla takes your quesadilla to the next level!
- Drop a tortilla into a hot skillet, butter side down, and sprinkle cheese over the entire tortilla. Then, put the chicken filling on half of the tortilla.
- Cook until the cheese starts to melt, and then…