By Shona Bonewit
Shred the cooked chicken into smaller, bite-sized pieces if it is not already shredded.
In a medium bowl, combine the shredded chicken with the salt and black pepper. Mix well to evenly coat the chicken pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Place a tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over half of the tortilla.
Add 1/6th of the chicken mixture on top of the cheese and spread it evenly.
Drizzle a tablespoon of salsa over the chicken and cheese mixture.
Fold the tortilla in half to enclose the filling.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese inside has fully melted. Press down with a spatula while cooking to ensure even heat distribution.
Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling ingredients, adding more olive oil as needed to prevent sticking.
Cut each quesadilla into three wedges and serve warm with additional salsa on the side.
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This Mexican Lunch Dinner Quick & Easy recipe is ready in 20 minutes and features flour tortillas, shredded cheese, cooked chicken and other delicious ingredients. Contains 320 calories total.
Shred the cooked chicken into smaller, bite-sized pieces if it is not already shredded.
In a medium bowl, combine the shredded chicken with the salt and black pepper. Mix well to evenly coat the chicken pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Place a tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over half of the tortilla.
Add 1/6th of the chicken mixture on top of the cheese and spread it evenly.
Drizzle a tablespoon of salsa over the chicken and cheese mixture.
Fold the tortilla in half to enclose the filling.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese inside has fully melted. Press down with a spatula while cooking to ensure even heat distribution.
Remove the quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling ingredients, adding more olive oil as needed to prevent sticking.
Cut each quesadilla into three wedges and serve warm with additional salsa on the side.
Calories per Serving: 320
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