Prep Time: 8 mins | Cook Time: 12 mins | Total Time: 20 mins | Servings: 4
This is hands down the best quesadillas! Easy and quick to throw together and great to freeze, too. If you are all about simple recipes that you can easily and quickly serve, this recipe is sure a must and to keep!
Ingredients
1 1/2 tbsp oil
1 1/2 tbsp all-purpose flour
3/4 c. chicken stock
1-2 tbsp hot sauce (Valentina or Cholula)
1/4 teaspoon each cumin and chilli powder
salt and pepper
2 c. cooked, shredded chicken
3 c. shredded cheese (I do cheddar and Monterey jack—freshly shredded (not pre-shredded) is best!)
4 (8-inches) flour tortillas
Toppings:
Salsa
Guacamole or sliced avocado
Sour cream
How to make Chicken Quesadilla
Step 1: Prepare the oven. Preheat it to 400 degrees. Grab a rimmed baking sheet, grease, and set aside.
Step 2: For this recipe, I suggest using room temperature cheese because it melts better and smoother. Now, shred the cheese and set it aside.
Step 3: In a skillet, heat the oil over medium heat. Once hot, add in the flour and cook for about 30 seconds while constantly stirring. Gradually add in the stock and continue to cook for another minute or two, stirring often until thickened. Take away from the heat and stir in the spices, hot sauce, salt, pepper, chicken, and cheese.
Step 4: Into each tortilla, evenly divide the mixture, then fold in half, and place on the prepared baking sheet. Shift in the preheated oven and bake for about 8 to 10 minutes until golden and melty.
Step 5: Remove from the oven and into three wedges, slice each quesadilla and serve the lettuce, avocado, sour cream, and salsa. Enjoy! For leftovers, store them in the fridge for 2 to 3 days.
Notes:
Make this ahead by simply cooking the chicken. Shred once done. Make sure to shred the cheese as well.
After making the filling, place it in a freezer-safe bag and freeze for up to 2 months. When ready to use, thaw in the fridge overnight and continue as directed.
You can also freeze pre-baked quesadillas. Fill the tortilla, fold in half, and place it on a baking sheet. Using plastic wrap, tightly cover, and freezer for a month. Shift to a freezer-safe bag once frozen and freeze for up to 2 months. Before baking, thaw in the fridge first.
Nutrition Facts:
Calories: 2001kcal | Carbohydrates: 84g | Protein: 133g | Fat: 124g | Saturated Fat: 52g | Cholesterol: 436mg | Sodium: 6142mg | Potassium: 1263mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2271IU | Vitamin C: 62mg | Calcium: 1838mg | Iron: 9mg
Ingredients
- 1 1/2 tbsp oil
- 1 1/2 tbsp all-purpose flour
- 3/4 c. chicken stock
- 1-2 tbsp hot sauce (Valentina or Cholula)
- 1/4 teaspoon each cumin and chilli powder
- salt and pepper
- 2 c. cooked, shredded chicken
- 3 c. shredded cheese (I do cheddar and Monterey jack—freshly shredded (not pre-shredded) is best!)
- 4 (8-inches) flour tortillas
- Toppings:
- Salsa
- Guacamole or sliced avocado
- Sour cream
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Grab a rimmed baking sheet, grease, and set aside.
Step 2: For this recipe, I suggest using room temperature cheese because it melts better and smoother. Now, shred the cheese and set it aside.
Step 3: In a skillet, heat the oil over medium heat. Once hot, add in the flour and cook for about 30 seconds while constantly stirring. Gradually add in the stock and continue to cook for another minute or two, stirring often until thickened. Take away from the heat and stir in the spices, hot sauce, salt, pepper, chicken, and cheese.
Step 4: Into each tortilla, evenly divide the mixture, then fold in half, and place on the prepared baking sheet. Shift in the preheated oven and bake for about 8 to 10 minutes until golden and melty.
Step 5: Remove from the oven and into three wedges, slice each quesadilla and serve the lettuce, avocado, sour cream, and salsa. Enjoy! For leftovers, store them in the fridge for 2 to 3 days.
Notes:
Make this ahead by simply cooking the chicken. Shred once done. Make sure to shred the cheese as well.
After making the filling, place it in a freezer-safe bag and freeze for up to 2 months. When ready to use, thaw in the fridge overnight and continue as directed.
You can also freeze pre-baked quesadillas. Fill the tortilla, fold in half, and place it on a baking sheet. Using plastic wrap, tightly cover, and freezer for a month. Shift to a freezer-safe bag once frozen and freeze for up to 2 months. Before baking, thaw in the fridge first.
