Apr 10 2017
I love quesadillas. They’re quick, they’re easy, and they’re so tasty! Which is why when I made them for Girls’ Night a little while ago, I was appalled to find that I didn’t have one quesadilla recipe on the site. Not one! Well, that was something that had to be corrected right away, so I give you a great chicken quesadilla recipe!
I used to eat my quesadillas the way you’ll find them in most restaurants – tons of goodness stuffed inside, with salsa and sour cream on the side. Let me tell you, this is not the best way to do it. It wasn’t until I was working in a restaurant that I saw a better way. Instead of piling salsa into a little cup on the side, put it right into the quesadilla. You won’t have to dip it in, inevitably causing all the goodness inside to spill out, and I promise you, the tortilla will not get soggy.
- 1 tablespoon olive oil $0.11
- 4 10-inch tortillas $1.64
- 2 cups cooked chicken, shredded or cubed $4.84
- 2 cups Cheddar cheese, shredded $1.35
- 1 cup salsa $1.11
- 1/4 cup fresh cilantro, chopped $0.75
Total cost $9.80
Cost per serving $2.45
1.) Heat a cast iron skillet over medium heat. When hot, add olive oil and allow it to also heat.
2.) Place one tortilla inside the pan. On one side of the tortilla, sprinkle about 1/2 cup cooked chicken, 1/2 cup cheese, 1/4 cup of salsa, and 1 tablespoon of cilantro.
3.) Flip the empty half of the tortilla over the chicken mixture and allow to cook for about 3 minutes, until the bottom half is golden brown. Flip the quesadilla over and fry for another 3 minutes, until that side is also golden brown.
4.) Remove quesadilla from the pan and allow it to sit while you prepare the others. (This will not only help keep the heat inside, but will also prevent the cheese from spilling out while it’s lava hot.) Repeat entire process with the remaining quesadillas, even adding more oil to the pan if it runs dry.
5.) Once all the quesadillas have been cooked, slice them into wedges.
6.) Serve and enjoy!