Get ready to transform your ordinary dinner into a Mexican fiesta with these mouthwatering Chicken Quesadillas with Cilantro! In just 25 minutes, you'll create a restaurant-quality meal that's so delicious, your family will think a professional chef secretly invaded your kitchen. Imagine crispy, golden tortillas packed with tender, seasoned chicken, melted cheese, and the bright, fresh punch of cilantro - this recipe is about to become your new weeknight superhero!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup fresh cilantro, chopped
- 4 large flour tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Ensure the cooked chicken is shredded and set aside. Chop the fresh cilantro and measure out the shredded cheese.
- In a mixing bowl, combine the shredded chicken, chopped cilantro, and shredded cheese. Season the mixture with salt and pepper to taste, stirring until all ingredients are evenly incorporated.
- Heat a large skillet over medium heat and add the olive oil. Allow the oil to warm for about a minute, ensuring it coats the bottom of the skillet evenly.
- Place one flour tortilla in the skillet, allowing it to warm for about 30 seconds. This will make it more pliable for folding.
- Once the tortilla is warm, spread about 1/4 of the chicken and cheese mixture evenly over half of the tortilla.
- Fold the tortilla in half, covering the filling, and gently press down with a spatula to seal it. Cook for 2-3 minutes, or until the bottom is golden brown and the cheese begins to melt.
- Carefully flip the quesadilla using the spatula and cook for an additional 2-3 minutes on the other side until it is golden brown and the cheese is fully melted.
- Once cooked, remove the quesadilla from the skillet and place it on a cutting board. Allow it to cool for a minute before slicing it into wedges.
- Repeat the process with the remaining tortillas and filling mixture, adding more olive oil to the skillet as needed.
- Serve the quesadillas warm, garnished with additional chopped cilantro if desired. Enjoy with your favorite salsa or guacamole on the side.
Tips
- Use room temperature tortillas for easier folding and more even cooking.
- Don't overstuff your quesadillas - this can make them difficult to flip and prevent proper cheese melting.
- For extra crispy edges, sprinkle a little extra cheese directly in the skillet before placing the tortilla.
- Make sure your skillet is at medium heat to achieve that perfect golden-brown color without burning.
- Let the quesadillas rest for a minute after cooking to help the cheese set and make cutting easier.
- For added flavor, try using a blend of cheeses like cheddar and Monterey Jack.
- If you have leftover chicken, this recipe is perfect for using up rotisserie or grilled chicken from previous meals.
Nutrition Facts
Calories: 266kcal
Carbohydrates: 30g
Protein: 23g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 60mg
