Ultimate Crispy Cheesy Chicken Quesadilla (Stovetop Method)
Make a quick weeknight dinner with this recipe for chicken quesadillas featuring a perfectly melted cheese filling and a golden, crispy tortilla exterior cooked on the stovetop.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 2 servings
- Category: Lunch
- Method: Stovetop Frying
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 4 large flour tortillas (burrito size)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- In a medium bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, garlic powder, and salt. Mix until the ingredients are evenly distributed. This is your filling.
- Place a large, heavy-bottomed skillet (cast iron works best) over medium heat. Add 1 tablespoon of butter and 1/2 tablespoon of vegetable oil to the pan. Allow the fat to melt and coat the bottom.
- Place one tortilla flat in the hot skillet. Immediately spread half of the chicken and cheese mixture evenly over one half of the tortilla, leaving a 1-inch border around the edge.
- Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.
- Cook for 3 to 4 minutes until the bottom side is golden brown and crispy. Check frequently to prevent burning.
- Carefully flip the quesadilla. Add the remaining 1 tablespoon of butter and 1/2 tablespoon of oil to the empty space in the skillet around the quesadilla.
- Cook the second side for another 3 to 4 minutes until it is golden brown and the cheese inside is completely melted.
- Remove the quesadilla from the pan. Repeat the process with the remaining ingredients, adding fresh fat to the skillet before cooking the second quesadilla.
- Cut each quesadilla into 3 wedges before serving.
Notes
- For the best melt, use a blend of cheeses that melt well, like Monterey Jack, Asadero, or a mild cheddar.
- To achieve maximum crispiness, cook over medium heat, not high heat, and use a combination of butter for flavor and oil for a higher smoke point.
- Serve immediately with salsa, sour cream, or guacamole.
Nutrition
- Serving Size: 1 quesadilla (cut into wedges)
- Calories: 650
- Sugar: 3
- Sodium: 750
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 120