Chicken Quesadillas
Ever the reliable 10-minute snack or meal, chicken quesadillas are not hard to make, but a few pointers ensure they’re as gooey, crispy and delicious as possible: Start with cool, shredded chicken so it doesn’t make the tortilla soggy. Toss the chicken and cheese together for even distribution, and add a smidgen of chili powder to the filling for spunk. Cook the quesadilla over moderate heat, so the cheese melts just as the tortilla’s toasted.
Ingredients
- ¾cup/4 ounces cooked, shredded, cooled chicken
- 1cup/4 ounces shredded Cheddar, Mexican blend, pepper Jack or Monterey Jack cheese
- ½teaspoon chili powder
- 2(8- to 10-inch) flour tortillas
- Any combination of hot sauce, crema, salsa and guacamole (all optional), for serving
Directions
Heat a large nonstick skillet over medium. Meanwhile, in a medium bowl, toss together the chicken, cheese and chili powder until combined. Sprinkle half the filling across half of each tortilla, then fold the tortillas over the filling to create a half moon.
Add the folded tortillas to the skillet, making a circle. Cook, pressing down occasionally, until the cheese has melted and the tortillas are crisp and golden, 1 to 3 minutes per side.
Transfer to plates, let sit for about 30 seconds, then cut into wedges and eat with desired toppings.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 30 gramsCalories: 481Saturated Fat: 14 gramsUnsaturated Fat: 14 gramsSodium: 842 milligramsSugar: 2 gramsFiber: 1 gramCarbohydrate: 25 gramsProtein: 28 grams
Source: https://cooking.nytimes.com/recipes/1025033-chicken-quesadillas