Classic Chicken Quesadilla Picnic

This yummy cheese dish is made with flour tortillas, chicken and cheese. Its my favorite plus the tortilla can be wheat flour making it super healthy version. This dish can be made using a skillet or a griddle. Here is how you make it.

This recipe focuses on a flavorful chicken and cheese filling, cooked until golden and melty.

Yields: 2-4 servings Prep time: 10-15 minutes Cook time: 10-15 minutes

• 1 tablespoon olive oil or butter (for cooking chicken and quesadillas)
• 1 lb boneless, skinless chicken breast or thighs, diced or shredded
• 1-2 tablespoons taco seasoning (or a homemade blend of chili powder, cumin, garlic powder, onion powder, salt, and pepper)
• 4 (8-10 inch) flour tortillas
• 2-3 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend work best)
• Optional additions (see “Variations” below)
• Optional for serving: sour cream, salsa, guacamole, pico de gallo, chopped cilantro

1. Prepare the chicken:
   • Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
   • Add the diced or shredded chicken and sprinkle with taco seasoning.
   • Cook, stirring occasionally, until the chicken is cooked through and lightly browned (about 5-7 minutes for diced chicken, or until heated through if using pre-cooked chicken). If using raw chicken, ensure it reaches an internal temperature of 165°F (74°C).
   • Remove chicken from the skillet and set aside.
2. Assemble the quesadillas:
   • Wipe out the skillet if necessary. You can add a little more oil or butter if desired for crispier tortillas.
   • Place one flour tortilla in the skillet over medium heat.
   • Sprinkle about 1/2 to 3/4 cup of cheese evenly over half of the tortilla.
   • Top the cheese with a portion of the cooked chicken (and any optional veggies – see variations).
   • Add another sprinkle of cheese on top of the chicken and other fillings.
   • Fold the empty half of the tortilla over the filling, creating a half-moon shape. Gently press down with a spatula.
3. Cook the quesadillas:
   • Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Adjust heat as needed to prevent burning.
   • Remove the cooked quesadilla from the skillet and transfer to a cutting board.
   • Repeat with the remaining tortillas and filling.
4. Serve:
   • Cut each quesadilla into wedges (usually 2-3 wedges per half-moon).
   • Serve immediately with your favorite toppings like sour cream, salsa, guacamole, or pico de gallo.

Variations and Tips:

• Pre-cooked Chicken: Save time by using leftover rotisserie chicken, canned chicken, or pre-cooked chicken strips. Simply shred or dice and heat through with seasoning.
• Vegetables: Enhance your quesadillas with sautéed bell peppers (any color), onions, mushrooms, corn, or jalapeños for a bit of heat. Cook these with the chicken or separately until tender.
• Cheese: While Monterey Jack and cheddar are classics, experiment with other melty cheeses like Colby-Jack, Pepper Jack (for a kick), or even a blend of mozzarella and provolone. Freshly grated cheese melts better than pre-shredded.
• Seasoning: Beyond taco seasoning, consider fajita seasoning, a blend of chili powder, cumin, smoked paprika, or simply salt and pepper. A squeeze of lime juice on the chicken adds brightness.
• Sauces: Spread a thin layer of salsa, refried beans, or a creamy jalapeño sauce on the tortilla before adding cheese for extra flavor.
• Crispy Tortillas: For an extra crispy exterior, brush the outside of the tortilla with a little butter or oil before cooking.
• Don’t Overstuff: Avoid overfilling your quesadilla, as it will be harder to fold and the filling may spill out.
• Weight it Down: If the top half of your quesadilla isn’t staying down, gently press on it with a smaller skillet or a heavy spatula while it cooks.
• Keep Warm: If making multiple quesadillas, you can keep cooked ones warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.
• Picnic ready!

Stainless-Steel TITUM Nonstick Skillet Fry Pan

Super yummy picnic!