Print

Cheesy Chicken Quesadilla with Crispy Tortilla

Close-up of stacked, crispy Cheesy Chicken Quesadilla slices showing melted orange and white cheese and shredded chicken.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make a chicken quesadilla with a perfectly melted, cheesy filling and a golden, crispy tortilla exterior cooked on the stovetop.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Pepper Jack cheese, shredded
  • 4 large flour tortillas (burrito size)
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/4 cup water (for steaming)

Instructions

  1. Combine the shredded Monterey Jack, Cheddar, and Pepper Jack cheeses in a bowl. This is your cheesy blend.
  2. Place one tortilla on a clean surface. Sprinkle about one-quarter of the cheese blend evenly over one half of the tortilla.
  3. Top the cheese with about 1/2 cup of the shredded cooked chicken.
  4. Fold the empty half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling.
  5. Heat a large, heavy-bottomed skillet (cast iron works well) over medium heat. Add 1 tablespoon of butter and the olive oil. Wait until the butter melts and begins to foam slightly.
  6. Carefully place one or two quesadillas in the hot skillet, depending on the size. Do not overcrowd the pan.
  7. Cook for 3 to 4 minutes until the bottom side is golden brown and crispy. Press down gently with a spatula to ensure full contact with the pan.
  8. Flip the quesadilla. Immediately add 1 tablespoon of water to the empty space in the skillet (not directly on the quesadilla) and quickly cover the skillet with a lid for about 30 seconds. This steam helps melt the cheese completely.
  9. Remove the lid. Cook the second side for another 3 to 4 minutes until golden brown and the cheese is fully melted.
  10. Remove the quesadilla from the pan. Wipe the pan clean, add the remaining butter, and repeat the process for the remaining quesadillas.
  11. Cut each quesadilla into wedges before serving.

Notes

  • For extra crispiness, use clarified butter or ghee instead of regular butter.
  • If your chicken is not pre-cooked, cook it first by simmering it in water or broth until done, then shred it.
  • If you prefer a spicier quesadilla, add a dash of hot sauce to the chicken before assembling.

Nutrition

Find it online: https://epicureempire.com/cheesy-chicken-quesadilla-with-crispy-tortilla/