Easy-Cheesy Chicken Quesadillas


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Serves 5 Quesadillas | Prep Time | Cook Time

Why I Love This Recipe

A simple, "cheesy-goodness" dish great for beginners! This was the first food venture I took on, using the general cooking knowledge my mother gave me as a teenager. I moved out of my parents' house by 19, and this was the only dish I easily mastered- without using a recipe.

*is optional


Ingredients You'll Need

2-3 Boneless, skinless Chicken Breast Halves, thawed & cubed
1 1/2 Tbsp Butter or Margarine
Oregano, dry- to taste
Seasoned Salt- to taste
Steak Seasoning (I use Montreal or Canadian)- to taste
2 tsp Soy Sauce

Butter or Margarine, softened for spreading
10 Medium-sized Flour Tortillas (appx)
1 1/2c Colby-Jack Cheese, Shredded- or Choice
*Choice of vegetables: Fresh Diced Tomatoes, Onions, Bell Peppers, etc.

Sour Cream- for dipping
Salsa- for dipping


Directions

1) Heat butter in a medium skillet; add chicken. Shake seasonings sparingly over the meat. Allow it to cook on one side- when chicken pieces are over half way white in color (not pink), flip meat over; shake over with seasonings again. Continue cooking chicken, flipping as needed, until meat is completely done and no longer pink in the middle. Remove from the heat, drain, and set aside.


2) Preheat griddle (or large skillet) to 275°F- temp may vary on different devices; you will need to adjust it according to how quickly it cooks the tortillas.


3) Spread butter onto the tops of two flour tortillas. Lay one tortilla, butter side down, flat onto the hot griddle. Sprinkle with a layer of shredded cheese, taking care not to get too messy around the edges. Arrange cooked chicken next onto the layer of cheese; sprinkle over any *choice of vegetables. Add a second layer of cheese; then top with the second prepared tortilla- this time with buttered-side up.


4) When cheese has melted enough to hold the quesadilla together, press down slightly with the spatula. Allow tortilla to turn golden-brown slightly; flip over the quesadilla. Allow second tortilla side to brown slightly before removing from the griddle. Keep warm. Repeat with the remaining tortillas, meat, vegetables, and cheese.


5) Serve warm, with a side of salsa and sour cream for dipping.


Make it a meal by siding it with Spanish Rice and Refried Beans!


For any left over flour tortillas, I usually make "Cinnamon Tortilla Chips" (see my recipe).


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