Easy Cheesy Chicken Quesadillas are super easy and very satisfying. You can use other deli meats and different cheeses to make your own snack. This is a great recipe for kids to eat after school (they can make it themselves!) or for a quick lunch on a busy day.
You can substitute corn tortillas for the flour tortillas if you'd like. Just remember that corn tortillas are smaller, so the quesadillas made with them won't hold as much food. Use your judgement when filling the tortillas. Remember that too much filling will spill out of the tortillas or the cheese may overflow and burn when they are toasting on the grill or stovetop.
You can vary this recipe as much as you'd like. Use leftover grilled steak or pork in place of the chicken. Use salmon or tuna or some grilled fish fillets instead. And use your favorite cheeses or a combination of them. Use Pepper Jack cheese to add some heat, or use fontina or provolone or Swiss to change the recipe. One of the best things about recipes like this is that they are so tolerant to changes.
Serve these quesadillas with a fruit salad and some sparkling water or cold beer.
- 6 flour tortillas
- 2 (9-ounce) packages cooked diced chicken
- 1 cup shredded Colby cheese
- 1-1/2 cups shredded mozzarella cheese
- 3 tablespoons butter, softened
- 1 cup salsa
Place three of the tortillas on a work surface. Top the tortillas with half of the cheeses, then the chicken, then the remaining cheeses. Top the filling with the remaining tortillas. Spread outsides of the quesadillas with the butter.
Heat a flat pan, large skillet, or griddle over medium heat. Add the quesadillas, one at a time, and cook, pressing down with a spatula, until bottoms are browned, about 2-4 minutes.
Turn quesadillas and cook second side 2-3 minutes or until the tortillas are browned and crisp and the cheeses melt.
Remove the quesadilla with a spatula to the work surface and cut into quarters. Repeat with remaining quesadillas. Serve immediately with salsa for dipping.