Shredded Chicken Quesadillas

"So yummy"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Boomette photo by Boomette
photo by DarksLight photo by DarksLight
Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a skillet, combine the first 6 ingredients.
  • Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
  • Brush one side of tortillas with butter.
  • Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
  • Sprinkle with 1/3 cup of cheese; fold in half.
  • Place on a lightly greased baking sheet.
  • Bake at 475 degrees for 10 minutes or until crisp and golden brown.
  • Cut into wedges; serve with sour cream and guacamole.

Questions & Replies

  1. Can I use corn tortillas? I’m sensitive to gluten.
     
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Reviews

  1. 'So yummy' is a perfect description, we loved these. I added some chopped black olives, some chopped green bell pepper and a tomato. Also added a shake of chili flakes. Delicious!
     
  2. This was good, but I will adapt it a bit before I make it again. It was burned at 7 minutes -- it was tasty enough that we ate it anyway, but quite black on top. We found the filling very bland, even though I increased the oregano. Next time, I'll double the cumin and oregano, and add more salsa, too; I'll add some cayenne to my husband's portion and diced jalapenos to all the filling. I'll either reduce the heat, or cook on a griddle on the stove. Overall a great starter recipe, but in need of tweaking!
     
  3. Delicious and quick. I used a rotisserie chicken which made this even quicker.
     
  4. simple to make and really full on flavour! Butter was the perfect trick to getting that great crispy tortilla!
     
  5. I've made this using this recipe twice now and it's become a family favorite. One thing I did not pay attention to in the recipe is the size of the tortillas. The recipe calls for 8-inch flour tortillas and I tend to automatically grab the 12-inch ones. I realized this the 2nd time I made it and only made 2 quesadillas using the 12-inch tortillas. This time there was ample filling for the quesadillas. And everyone loved them again. This recipe is a keeper.
     
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Tweaks

  1. I added cooked bacon. OMG were they good!
     
  2. The first time I made I found the bottom too crisp so the next time I lowered heat to 400, cooked for 10 minutes flipped and cooked for 5 more minutes. I also added cilantro to recipe. They were perfect,
     
  3. These were thrown together for a quick Friday night dinner. I used shredded chicken I had cooked the night before and added 3 tablespoons cream cheese and 2 teaspoons taco seasoning. I didn't have any spring onions so I used cilantro instead. Thanks for sharing, this is definitely a keeper!
     
  4. We really enjoyed these. They were very easy, and tasted great. Right as I started to make them, my boyfriend told me he wasn't hungry, but he finished his before I even got to mine!! I used Pam instead of butter and garlic salt instead of salt. I also went to a local Mexican restaraunt and picked up salsa and chips. I think their salsa is what made all the difference. It was much better than using jarred salsa from the store. I think they're great, thank you!
     

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