Crispy Cheesy Chicken Quesadilla with Cilantro and Onion Recipe
Enjoy crispy, cheesy chicken quesadillas featuring seasoned shredded chicken, a blend of Monterey Jack and sharp cheddar cheeses, fresh cilantro, and diced onion. Ready in just 10 minutes, these quesadillas make a perfect quick meal or snack served with sour cream and pico de gallo.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 large quesadillas
- Category: Lunch, Dinner, Snack
- Method: Frying
- Cuisine: Mexican
Ingredients
For the Chicken Filling
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 tbsp chili powder
- ½ tsp kosher salt
For the Quesadillas
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- ½ cup finely diced red or white onion
- ½ cup chopped fresh cilantro
- 1 cup shredded sharp cheddar cheese
- 2 tbsp butter, divided (for greasing the pan)
For Serving
- Sour cream
- Pico de gallo
Instructions
- Season the Chicken: In a bowl, toss the shredded chicken with chili powder and kosher salt until evenly coated, ensuring a consistent flavor throughout the filling.
- Assemble the Quesadillas: Lay out the flour tortillas flat on a clean surface. On half of each tortilla, evenly layer a light coating of Monterey Jack cheese, then add the seasoned chicken, followed by diced onion and chopped cilantro. Top with sharp cheddar cheese and finish with a bit more Monterey Jack. Fold the tortillas over to enclose the filling.
- Cook the First Side: Heat a large skillet over medium heat. Melt ½ tablespoon of butter in the pan, then carefully add one assembled quesadilla. Cook for 2 to 3 minutes until the bottom is golden brown and crispy.
- Flip and Cook the Second Side: Lift the quesadilla slightly, add a small pat of butter to the pan, then flip the quesadilla into the melted butter. Continue cooking for another 2 to 3 minutes until the second side is golden and crisp.
- Repeat and Rest: Repeat the cooking process with the remaining quesadillas. Once cooked, let them rest for about 1 minute to allow the cheese to set before slicing into wedges.
- Serve: Serve the quesadilla wedges warm with sour cream and pico de gallo on the side for dipping and added flavor.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Adjust chili powder amount to your desired level of spiciness.
- Butter helps achieve a golden, crispy crust on the quesadillas.
- Allow the quesadillas to rest briefly after cooking to prevent the cheese from oozing out when sliced.
- Serve with pico de gallo and sour cream for added freshness and creaminess.
