Shredded Chicken Quesadillas

https://meganvskitchen.com/shredded-chicken-quesadilla/

Shredded Chicken Quesadillas

These chicken quesadillas are loaded with shredded chicken, plenty of melty cheese, the perfect blend of spices, and sautéed onions and bell peppers for extra flavor.

Prep Time 15

Cook Time 30

Total Time 45

Servings Quesadillas

Ingredients

2 tablespoons olive oil divided
½ small onion diced
2 bell peppers diced
3 cups shredded chicken from a rotisserie chicken or homemade
4 cups shredded cheese Oaxaca, Monterey Jack, or Mexican blend
6 large flour tortillas

Quesadilla Seasoning

2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Heat 1 tablespoon of olive oil In a large skillet over medium heat. Add the diced onion and bell peppers, season with a pinch of salt, and cook until softened, about 8–10 minutes.
Add the shredded chicken, quesadilla seasoning, and ¼ cup of water to the skillet. Stir well and cook until the mixture thickens, about 3–4 minutes. Transfer the mixture to a bowl and wipe out the skillet.
Heat ½ teaspoon of olive oil in the skillet over medium heat. Place a flour tortilla in the skillet. Sprinkle ⅓ cup of cheese over half of the tortilla, add some chicken mixture, and top with more cheese. Fold the other half of the tortilla over the filling.
Cook until golden and crispy on each side. Repeat with the remaining tortillas, chicken mixture, and cheese, adding more oil as needed.
Slice the quesadillas into wedges and serve.

Notes

How to Make Shredded Chicken

Preheat the oven to 400°F. Coat the chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder.
Bake for 25–35 minutes, depending on the size and thickness of the chicken breasts. The chicken is done when it reaches an internal temperature of 165°F.
Once the chicken is cooked, let it cool for 5–10 minutes before shredding. It’s much easier to shred while it’s still warm.

Nutrition