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To make these tasty quesadillas, you will need: - 2 cups of cooked chicken, shredded - 1 cup of sharp cheddar cheese, grated - 1 cup of mozzarella cheese, grated - 1/2 cup of mild salsa - 1/4 cup of fresh green onions, chopped - 1 teaspoon of ground cumin - 1 teaspoon of smoked paprika - 4 large flour tortillas - 2 tablespoons of extra virgin olive oil - Sea salt and freshly ground black pepper, to taste Each serving of these quesadillas is a balanced choice. They pack protein from the chicken and cheese. The fresh green onions add fiber and vitamins. One serving offers around: - Calories: 400 - Protein: 25g - Carbs: 30g - Fat: 20g These values can vary based on the cheese and tortilla brands you choose. You don't need fancy tools to make these quesadillas. Here’s what I recommend: - Large mixing bowl - Non-stick skillet - Spatula - Cutting board - Sharp knife Having these items ready makes cooking quick and easy. You’ll be enjoying your quesadillas in no time! For the full recipe, check out the details above. First, gather your ingredients. You will need cooked chicken, cheeses, salsa, green onions, spices, and tortillas. In a large bowl, combine the shredded chicken with the cheddar and mozzarella cheese. Mix them well. Next, add the salsa, green onions, cumin, and smoked paprika. Stir until everything is well coated. You can season it with a pinch of sea salt and black pepper. This is key for taste. Now it's time to cook. Heat one tablespoon of olive oil in a non-stick skillet over medium heat. When the oil shimmers, place one tortilla in the pan. Scoop half of the chicken mixture onto one side of the tortilla. Spread it out evenly. Carefully fold the tortilla over to form a half-moon. Press down with a spatula to seal it. Cook for about 3-4 minutes until golden brown. Flip it and cook for another 3-4 minutes. The cheese should be melted and gooey. Once done, transfer the quesadilla to a cutting board. Repeat this process for the second tortilla and remaining filling. After cooking, slice the quesadillas into wedges. This makes them easy to serve. Arrange the wedges on a platter for a nice look. You can garnish with more green onions if you like. Serve with bowls of salsa, sour cream, or avocado for dipping. Enjoy your meal! To make your quesadillas nice and crisp, follow these steps: - Use the right skillet: A non-stick skillet works best. - Preheat the pan: Make sure it is hot before adding oil. - Use enough oil: A tablespoon of oil per quesadilla helps them brown well. - Flip carefully: Use a spatula to prevent spilling the filling. Cooking on medium heat is key. This lets the cheese melt without burning the tortilla. Here are some common mistakes you should avoid: - Overfilling: Too much filling can lead to spills. Aim for a balanced amount. - Skipping the oil: Oil helps crisp the tortilla. Don’t skip this step! - Cooking on high heat: This can burn the outside while leaving the inside cold. - Not letting it rest: Letting the quesadilla sit for a minute helps it hold together. These small tips can make a big difference in your quesadilla game. You can easily swap ingredients to suit your taste: - Chicken: Use cooked beef, shrimp, or beans for a different protein. - Cheese: Try pepper jack or gouda for a flavor twist. - Salsa: Swap for fresh pico de gallo or guacamole for freshness. - Tortillas: Corn tortillas are a great gluten-free option. Experimenting with these swaps can lead to exciting new flavors. For the full recipe, check out the Cheesy Chicken Fiesta Quesadillas! {{image_4}} You can make a tasty vegetarian version of chicken quesadillas. Instead of chicken, use black beans or grilled veggies. Here’s a simple mix: - 1 cup of black beans, rinsed and drained - 1 cup of bell peppers, sliced - 1 cup of mushrooms, sliced - 1 cup of cheese, grated Just follow the same steps from the full recipe. The flavors remain rich and satisfying. If you like heat, add some spicy ingredients. Here are a few ideas: - 1 jalapeño, finely chopped - 1 teaspoon of chili powder - 1/2 cup of pepper jack cheese, grated Mix these spicy options in with your chicken and cheese. This twist will give your quesadillas a nice kick. You can easily change the ingredients to fit your taste. Try these swaps for unique flavors: - Use corn tortillas instead of flour for a gluten-free option. - Swap cheddar for gouda or feta cheese for a different taste. - Add spinach or kale for extra nutrition. Don’t be afraid to experiment with what you have on hand. Each swap offers a new spin on this classic dish. To store your leftover quesadillas, let them cool down first. Once cool, wrap each quesadilla in plastic wrap. Place them in an airtight container. This keeps them fresh for up to three days. When you're ready to eat, reheating is key. Use a skillet over medium heat. Add a little oil for crispiness. Cook each side for about 3-4 minutes. This keeps the cheese gooey and the tortilla crispy. You can also use a microwave, but this may make them soft. If you choose the microwave, heat in short bursts for about 30 seconds. For longer storage, freezing is a great option. Wrap each quesadilla tightly in foil or plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months. When you're ready to eat, thaw in the fridge overnight. Then, reheat using the skillet method for the best texture. This method works well, keeping your quesadillas delicious. For the full recipe, check out the complete guide. The best cheese for quesadillas is sharp cheddar and mozzarella. They melt well, giving that gooey texture we love. You can also mix in pepper jack for some heat. Experiment with other cheeses like Monterey Jack or Gouda for unique flavors. Yes, you can make quesadillas in advance! Simply prepare them, then store them in the fridge. Use parchment paper between each quesadilla to avoid sticking. When you’re ready to eat, just heat them in a skillet or microwave until warm. Salsa is a classic choice for dipping. You can also try sour cream or guacamole for a rich taste. For a twist, mix yogurt with lime juice and cilantro for a fresh sauce. These options add great flavor and fun to your meal! Easy chicken quesadillas are simple to make and delicious to eat. We covered the key ingredients, cooking steps, and how to store leftovers. Remember to avoid common mistakes, and feel free to customize with variations. My tips will help you create crispy quesadillas every time. With a few basic tools and the right cheese, you’re ready to impress at your next meal. Enjoy your cooking adventure and make these quesadillas a family favorite!

Easy Chicken Quesadillas

Delight your taste buds with these Cheesy Chicken Fiesta Quesadillas! Packed with shredded chicken, melty cheeses, and zesty salsa, this quick recipe is perfect for any occasion. In just 20 minutes, you can whip up a dish that's sure to impress family and friends. Serve them up warm with your favorite dips for a fiesta that everyone will love. Click through to explore how to make these delicious quesadillas today!
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Ingredients
  

2 cups of cooked chicken, shredded

1 cup of sharp cheddar cheese, grated

1 cup of mozzarella cheese, grated

1/2 cup of mild salsa

1/4 cup of fresh green onions, chopped

1 teaspoon of ground cumin

1 teaspoon of smoked paprika

4 large flour tortillas

2 tablespoons of extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

Instructions
 

In a large mixing bowl, combine the shredded chicken with the grated cheddar and mozzarella cheeses.

    Stir in the mild salsa, chopped green onions, ground cumin, and smoked paprika, ensuring all ingredients are evenly mixed. Season the mixture with a pinch of sea salt and freshly ground black pepper to taste.

      Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium heat until shimmering.

        Carefully place one tortilla in the skillet. Using a spoon, scoop half of the chicken and cheese mixture onto one half of the tortilla, spreading it out evenly for a good balance of flavor.

          Gently fold the tortilla over the filling to create a half-moon shape. Press down lightly with a spatula to seal it.

            Cook the quesadilla for about 3-4 minutes on the first side, until it turns a lovely golden brown. Flip the quesadilla and cook for an additional 3-4 minutes on the other side, until golden and the cheese is completely melted and gooey.

              Transfer the cooked quesadilla to a cutting board and repeat the cooking process with the second tortilla and remaining filling.

                Once all quesadillas are finished, slice them into wedges for easy serving. Serve immediately, accompanied by extra salsa, sour cream, or avocado for dipping.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4

                    Presentation Tips: Arrange the quesadilla wedges on a colorful platter. Garnish with additional chopped green onions and serve with small bowls of salsa and sour cream on the side for a festive touch!