Mexican-American · quesadilla
Crispy Chicken Quesadillas
Chicken, Monterey Jack, and mild green chiles melt inside crisp flour tortillas for a fast skillet dinner.
Total time20 min
Hands-on18 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Divide chicken, cheese, and green chiles over four tortillas and top with the remaining tortillas.
- 02
Brush a large skillet lightly with oil and cook quesadillas one at a time over medium heat.
- 03
Flip when the first side is crisp and cook until the cheese melts, 2 to 3 minutes per side.
- 04
Cut into wedges and serve with salsa and lime.
Make it work
Useful swaps
- Use canned black beans instead of chicken.
- Gluten-free tortillas work if they are flexible enough to fold.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
