Spicy Chicken Quesadillas Recipe

Updated May 06, 2019

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Mixing the cheese in with the fillings distributes it evenly and ensures that the quesadilla fillings stay intact instead of falling out.
Using plenty of oil gives the quesadillas a puffy, flaky, crispy texture.

Shredded chicken, kicked up with jalapeño and pepper Jack cheese, makes a hearty filling for these flaky quesadillas.

Recipe Details

Active 10 mins

Total 10 mins

Serves 2 servings

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Ingredients

Combine chicken, jalapeño, cilantro, and pepper Jack in a medium bowl and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.
Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.

10-inch cast iron skillet or 10-inch nonstick skillet

Nutrition Facts
Servings: 2
Amount per serving
Calories	570
% Daily Value*
Total Fat 36g	46%
Saturated Fat 13g	66%
Cholesterol 87mg	29%
Sodium 788mg	34%
Total Carbohydrate 29g	10%
Dietary Fiber 2g	7%
Total Sugars 0g
Protein 32g
Vitamin C 2mg	11%
Calcium 460mg	35%
Iron 3mg	15%
Potassium 264mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)