Spicy Shredded Chicken Quesadillas
Delicious quesadillas filled with spicy shredded chicken, cheese, and aromatic spices, perfect for weeknight dinners or gatherings.
Ingredients
For the Chicken Filling
- 2 cups cooked chicken (shredded) Feel free to use rotisserie chicken for speed, or poach your chicken breasts for a homemade touch.
- 1 cup shredded cheese (cheddar or Monterey Jack) Melting into gooey goodness; it adds that comforting texture.
- 1 small onion (diced) Sweetens the filling and brings depth to the dish.
- 2 cloves garlic (minced) Aromatic magic that fills the kitchen with warmth.
- 1-2 jalapeños (seeded and minced) For that delightful spicy kick—adjust to your heat preference!
- 1 teaspoon cumin Earthy and warm, it enhances the savory notes.
- 1 teaspoon chili powder Adds a rich, smoky flavor.
- 4 pieces flour tortillas (8-inch) The perfect vehicle for your delicious filling; opt for whole wheat for a healthier option.
- as needed cooking oil For crispy edges; can be coconut, vegetable, or olive oil.
- as desired optional toppings (sour cream, guacamole, or fresh cilantro) To brighten the flavors.
Instructions
Preparation
- In a large pan over medium heat, add a splash of oil. Once hot, toss in the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic, jalapeños, cumin, and chili powder. Sauté until fragrant, about 1 minute.
- Add the shredded chicken to the pan, mixing well with the aromatic blend. Cook for another 3-5 minutes to warm the chicken through.
- On one half of a tortilla, place a generous scoop of the chicken mixture and sprinkle with cheese. Fold the tortilla over.
- In the same pan, add a bit more oil and cook each quesadilla over medium heat until golden brown and crispy, about 2-3 minutes per side.
- Once cooked, remove from the pan and let cool slightly before slicing into wedges.
Serving
- Serve hot with your favorite toppings like sour cream or guacamole.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. These quesadillas freeze very well; layer them between parchment paper for up to 2 months.