Shredded Chicken Quesadilla
This shredded chicken quesadilla is a quick skillet meal with tender shredded chicken, peppers, onions, and melty cheese folded into a crisp golden tortilla. Use Mexican shredded chicken, plain shredded chicken, rotisserie chicken, BBQ chicken, or buffalo chicken.
Servings: 5
Calories: 339kcal
Ingredients
- 1 ½ cups Slow Cooker Mexican Shredded Chicken click for recipe, or another shredded cooked chicken (see notes for ideas)
- 1 tbsp Olive Oil
- 1 Red Bell Peppers chopped
- 1 green bell peppers chopped
- ½ Red Onion chopped
- ½ tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- 1 tsp Smoked Paprika
- ¼ cup Reserved Chicken Juice for moisture, or broth
- 2 cups Shredded Cheese cheddar, mozzarella, or Mexican blend
- 5 tortillas flour
For Serving
- Sour Cream
- Guacamole click for recipe
- Pico de Gallo click for recipe
- fresh cilantro
Instructions
- Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the chopped red bell pepper, green bell pepper, and red onion. Season with the salt, black pepper, and smoked paprika. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly charred in spots.
- Warm the chicken filling: Add the shredded chicken to the skillet with the vegetables. Pour in the reserved chicken juice and stir to combine. Cook for 2 to 3 minutes, until the chicken is warmed through and the filling looks lightly saucy, not dry. Remove from the skillet and set aside.
- Assemble the quesadilla: Reduce the heat to medium. Place one tortilla in the skillet. Sprinkle cheese over one half of the tortilla, add some of the chicken and vegetable mixture, then top with a little more cheese. Fold the tortilla over the filling.
- Cook until crisp: Cook for 2 to 3 minutes per side, until the tortilla is golden and crisp and the cheese is melted. Adjust the heat as needed so the tortilla crisps without burning.
- Repeat with the remaining quesadillas: Continue with the rest of the tortillas, adding more cheese and filling as needed.
- Serve: Slice and serve hot with sour cream, Guacamole, pico de gallo, and fresh cilantro.
Notes
- Use seasoned chicken when possible: Slow Cooker Mexican Shredded Chicken works well because it is already tender and flavorful. If using Dutch Oven Shredded Chicken, Instant Pot Shredded Chicken, or rotisserie chicken, add Chicken Taco Seasoning and a small splash of broth or reserved cooking liquid.
- Keep the filling from getting too wet: Add just enough liquid to loosen the chicken. If you see liquid sitting in the skillet, let the filling cook for another minute before adding it to the tortilla.
- Use cheese under and over the filling: This helps the quesadilla melt evenly and hold together when you flip it.
- Do not overfill the tortilla: A thinner, even layer is easier to flip and helps the tortilla crisp.
- Cook over medium heat: If the pan is too hot, the tortilla can brown before the cheese melts. Lower the heat if needed.
- Reheat for crisp texture: Reheat leftovers in a skillet or air fryer. The microwave works, but the tortilla will be softer.
Nutrition
Calories: 339kcal | Carbohydrates: 20g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 812mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1352IU | Vitamin C: 50mg | Calcium: 284mg | Iron: 2mg
