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Shredded Chicken Quesadillas

Shredded Chicken Quesadillas Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • ¼ cup water
  • 2 tbsp unsalted butter
  • 2 large (10‑inch) flour tortillas
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • 2 tbsp salsa (optional)

Method
 

  1. Combine chili powder, cumin, garlic powder, salt, and pepper. Coat chicken, then sear in olive oil over medium‑high heat for 4 minutes per side.
  2. Add water around the chicken, cover, and steam for 3 to 4 minutes until 165°F.
  3. Rest chicken for 2 minutes, shred with two forks, then toss with pan juices and optional salsa.
  4. Spread butter on one side of each tortilla. Place buttered‑side down, layer half the cheese on one half of each, add all the chicken, top with remaining cheese, and fold.
  5. Melt remaining butter in a skillet over medium heat. Cook quesadillas 3 to 4 minutes per side until golden and crisp.
  6. Rest 1 minute, slice into wedges, and serve hot.

Notes

For a little smoky depth, stir a teaspoon of adobo sauce from canned chipotles into the shredded chicken. If the tortilla darkens too quickly before the cheese melts, lower the heat a touch.