Ingredients
Equipment
Method
Directions:
- In a mixing bowl, combine the shredded cooked chicken, shredded cheese, sour cream (or cream cheese), garlic powder, chopped cilantro, and a pinch of salt and pepper. Mix until everything is well incorporated.
- Place a non-stick skillet over medium heat and let it warm up for a minute or two. Optionally add oil or butter for flavor.
- Take one flour tortilla and spread a generous amount of the filling mixture over one half of the tortilla. Fold the other half over the filling, creating a half-moon shape.
- Carefully place the folded quesadilla in the heated skillet. Cook for about 3-4 minutes on one side, or until golden brown and crispy. Flip it gently using a spatula, and cook for another 3-4 minutes on the other side.
- Once both sides are crispy and the cheese has melted, remove the quesadilla from the skillet. Let it cool for a minute, then cut it into wedges. Serve hot with salsa, guacamole, or sour cream.
Notes
- Feel free to customize with your favorite veggies.
- Quesadillas can be made in advance and stored in the fridge for up to 3 days.
- Leftover quesadillas can be reheated in a skillet or oven for best results.