Chicken Quesadillas Recipe

Name: Chicken Quesadillas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground chicken; 1 (1.4-ounce) packet taco seasoning mix; 3/4 cup water; 1 (15-ounce) jar nacho cheese; 8 (10-inch) flour tortillas, plus more as needed; 8 (6-inch) corn tostada shells; 1 cup sour cream; 2 cups shredded iceberg lettuce; 1 cup medium-diced fresh tomato (about 1 medium tomato); 1 cup shredded cheese: Monterey Jack, cheddar, or a mix

Servings: persons

1
Add the chicken to a large nonstick skillet over medium-high heat.
2
Break up the chicken with a wooden spoon or heat-safe spatula as it cooks.
3
When the chicken is fully cooked, drain off any excess grease and stir in the taco seasoning mix and water.
4
Simmer until the flavors combine, about 3 minutes.
5
Set aside.
6
Scrape the nacho cheese into a microwave-safe bowl and microwave until hot.
7
Spread out the flour tortillas on a large plate (theyll overlap) and cover with a moist paper towel, Microwave until warm and pliable, 20 to 40 seconds.
8
Lay 1 flour tortilla on your work surface.
9
Spread a heaping 1/4 cup of the warm chicken in the center.
10
Spoon about 2 1/2 tablespoons of nacho cheese sauce over the chicken and top with 1 tostada shell.
11
Spread about 2 tablespoons of sour cream evenly over the tostada shell, and top with lettuce, tomato, and about 2 tablespoons of cheese.
12
To fold, start at the edge of the flour tortilla closest to you and stretch it up and over the center of the quesadilla.
13
Continue to work your way around the tortilla, folding up and over the center in rough pleats.
14
If you end up with an exposed part in the center, tear a patch from an extra flour tortilla and tuck it underneath the tortilla foldsthe fillings should be completely covered.
15
Repeat until youve assembled all the quesadillas.
16
Coat a large nonstick skillet with cooking spray set it over medium heat.
17
When the pan is hot, add 4 quesadillas to the pan seam-sides down and cook until golden brown, 2 to 3 minutes.
18
Carefully flip, and cook on the other side until golden brown, another 2 to 3 minutes.
19
Serve this first round immediately; repeat with the remaining quesadillas.

1430

kcal

Calories

Fat

196

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

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 10 ingredients. The key ingredients include: 1 pound ground chicken, 1 (1.4-ounce) packet taco seasoning mix, 3/4 cup water, 1 (15-ounce) jar nacho cheese, and more.

Yes, Chicken Quesadillas Recipe 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!