Bethy's Chicken Quesadillas Recipe

Name: Bethy's Chicken Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 burrito-size flour tortillas; 1 tablespoon oil (I use olive, but it doesn't matter); 1 12 lbs chicken breasts, cut up into 1 in cubes; 2 (1 1/4 ounce) packets taco seasoning (can use low sodium); 1 ½ cups water; 2 cups cheddar cheese, shredded; 2 cups taco cheese, shredded; 8 slices American cheese, torn into strips; 1 tablespoon butter, melted; Pam cooking spray, Crisco, Whatever; salsa, and; sour cream, for serving

Servings: persons

8 burrito-size flour tortillas
1 tablespoon oil (I use olive, but it doesn't matter)
1 12 lbs chicken breasts, cut up into 1 in cubes
2 (1 1/4 ounce) packets taco seasoning (can use low sodium)
1 ½ cups water
2 cups cheddar cheese, shredded
2 cups taco cheese, shredded
8 slices American cheese, torn into strips
1 tablespoon butter, melted
Pam cooking spray, Crisco, Whatever
salsa, and
sour cream, for serving

1
Preheat oven to 350.
2
In a skillet, saute the chicken in the oil over med-high heat, until only just cooked through.
3
Add the water and 1 1/2 of the taco spice packets to the skillet.
4
If you like more flavor, add the full two packets.
5
Boil down until the liquid is the consistency of creamy salad dressing.
6
Cover two baking sheets with tin foil, and spray with Pam (or Crisco, or whatever).
7
Place four tortillas on each sheet, and divide chicken and sauce amongst the eight tortillas keeping the chicken on one half of the tortilla only.
8
Don't let the sauce run off the tortilla or you will have a gigantic mess.
9
You will probably have some sauce left over in the pan.
10
Divide the cheeses between the eight tortillas.
11
Use less if you aren't a cheese freak like me.
12
Fold the tortillas in half and brush the tops with melted butter.
13
Bake until they are golden brown and the cheese is bubbly, about 20 minutes.
14
Let sit for five minutes or you will experience a very burnt tongue.
15
Serve with whatever condiments you like on your 'dillas.

1523

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 burrito-size flour tortillas, 1 tablespoon oil (I use olive, but it doesn't matter), 1 12 lbs chicken breasts, cut up into 1 in cubes, 2 (1 1/4 ounce) packets taco seasoning (can use low sodium), and more.

Yes, Bethy's Chicken Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bethy's Chicken Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions