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A stack of golden, crispy Mexican chicken quesadillas sliced into wedges, oozing with melted cheese and served with fresh salsa and guacamole.

Homemade Mexican Chicken Quesadillas

: Golden, crispy, and loaded with flavor! These easy homemade chicken quesadillas feature juicy, spiced shredded chicken and melted cheese inside a toasted tortilla.
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Ingredients
  

  • For the chicken filling:
  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1/2 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons salsa or chicken broth
  • For the quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheddar, or Mexican-blend cheese
  • 1 tablespoon butter or oil for cooking
  • Optional toppings:
  • Fresh chopped cilantro
  • Salsa or pico de gallo
  • Sour cream
  • Guacamole
  • Lime wedges

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the cooked shredded chicken to the skillet. Sprinkle with chili powder, cumin, paprika, salt, and black pepper.
  • Pour in the salsa (or chicken broth). Stir constantly for 2-3 minutes until the chicken is evenly coated in the spices and heated through. Remove the filling to a bowl and wipe the skillet clean.
  • Lay the flour tortillas flat. Sprinkle a generous layer of shredded cheese over one half of each tortilla.
  • Spoon the seasoned chicken mixture evenly over the cheese. Top the chicken with another layer of cheese, then fold the empty half of the tortilla over to create a half-moon shape.
  • Return the skillet to medium heat and add a small amount of butter or oil.
  • Place 1-2 folded quesadillas into the skillet. Cook for 2-3 minutes until the bottom is deeply golden brown and crispy.
  • Carefully flip the quesadillas with a spatula and cook for another 2-3 minutes until the other side is golden and the cheese inside is completely melted.
  • Remove from the skillet, let rest for 1-2 minutes, then slice into triangles and serve warm with your favorite toppings.

Notes

Heat Control: Keep the skillet on medium or medium-low heat. High heat will burn the tortilla before the cheese melts.
Shred Your Own Cheese: Block cheese melts significantly better and creamier than pre-bagged shredded cheese.