No-Fuss Chicken Quesadillas Recipe
Crispy tortillas packed with juicy salsa chicken and melted cheese make this quesadilla recipe a go-to for quick, satisfying meals. Just fill the tortillas, toast them in a skillet until golden, then slice and serve with your favorite toppings.
Servings: 4 servings
Calories: 494kcal
Ingredients
- 4 (10-inch) flour tortillas burrito-size, use almond flour, coconut flour, or homemade cauliflower for a gluten-free or low-carb option
- 3 cups shredded Mexican blend cheese or Monterey Jack cheese
- 2 cups salsa chicken or other cooked shredded or diced chicken
- 2 teaspoons butter or cooking oil
- ½ cup sour cream for serving
- 1 medium lime cut into wedges for serving
Instructions
- Place the tortillas on your work surface and cover one half of each with shredded cheese. Add the chicken evenly over the cheese, then fold the tortillas over to close them.
- Melt a little butter in a large skillet over medium heat. Add one or two quesadillas at a time, depending on the size of your pan. Cook until the bottom is golden and crisp, then flip and cook the other side until the cheese is melted and both sides are nicely browned.
- Cut each quesadilla into halves or thirds and serve right away with a spoonful of sour cream and a few lime wedges on the side.
Notes
- After flipping, press the quesadilla lightly with a spatula. It helps the cheese melt and holds everything together.
- Use just enough butter or oil to coat the pan. Too much can make them soggy. If you're not serving right away, let them rest on a wire rack so they stay nice and crispy.
Nutrition
Serving: 1quesadilla | Calories: 494kcal | Carbohydrates: 21g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Sodium: 985mg | Fiber: 2g | Net Carbohydrates: 19g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!