Easy Chicken & Cheese Quesadillas
A quick, satisfying skillet quesadilla made with shredded chicken, cheddar, salsa, and a dollop of Greek yogurt.
Equipment
- Large nonstick or cast-iron skillet
- Spatula
- Cutting board and knife (if shredding/chopping chicken)
- Measuring cups and spoons
- Serving platter
Ingredients
- 8 whole-wheat or whole-grain tortillas
- 1 cup cooked chicken breasts chopped or shredded, skin and bones removed (rotisserie or leftover chicken may be used)
- 3/4 cup cheddar cheese low-fat, shredded; can substitute Monterey Jack or quesillo
- 3/4 cup Greek yogurt plain, non-fat (or non-fat sour cream)
- 3/4 cup Tex-Mex salsa
- 1 tablespoon olive oil
Instructions
- Heat half the olive oil in a large nonstick or cast-iron skillet over medium heat.
- Assemble the quesadillas: place 2 tortillas on a work surface, sprinkle an even layer of shredded cheddar over one tortilla, top with about 1/4 cup of the shredded chicken, then place the second tortilla on top.
- Transfer the assembled quesadilla to the hot skillet and cook until the bottom tortilla is golden brown, about 2–4 minutes.
- Carefully flip the quesadilla with a spatula and cook the other side until golden brown and the cheese is melted, about 2–3 minutes more.
- Remove the cooked quesadilla to a platter and repeat the process with remaining tortillas, adding more oil to the skillet if needed.
- Serve each quesadilla topped or served with Greek yogurt (or sour cream) and Tex-Mex salsa. Optionally, stir the salsa into the shredded chicken before assembling for a saucier filling.
Notes
- Use rotisserie chicken to save time.
- Cook one quesadilla at a time if your skillet is small.
- Press gently while cooking to help cheese melt evenly.
- Substitute Monterey Jack or quesillo for cheddar if desired.