Taco Seasoned Shredded Chicken Quesadillas

• 2 cups shredded cooked chicken
• 1 tablespoon taco seasoning mix
• 8 ounces shredded Mexican blend cheese
• 4 (10-inch) flour tortillas
• 1 tablespoon olive oil

Steps

1. 1 In a medium bowl, toss shredded chicken with taco seasoning.
2. 2 Warm a large skillet over medium heat and brush with olive oil.
3. 3 Place one tortilla in the skillet.
4. 4 Sprinkle a quarter of the cheese over half the tortilla.
5. 5 Add a quarter of the seasoned chicken on top of the cheese.
6. 6 Sprinkle with another quarter of the cheese.
7. 7 Fold the tortilla in half.
8. 8 Cook until golden brown, about 2-3 minutes per side. Repeat with remaining tortillas.
9. 9 Serve warm.

Equipment

• Large skillet

Variations

• Add black beans or corn for extra texture.
• Use chicken thighs for a richer flavor.

Substitutions

• Substitute chicken with seasoned tofu for a vegetarian option.
• Use cheddar cheese if Mexican blend isn't available.

Pairings

• Mexican rice
• Refried beans

Nutrition

Tips

• For extra flavor, sauté diced onions and bell peppers before adding the chicken.
• Use a cast iron skillet for even browning.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freeze uncooked quesadillas wrapped individually in plastic wrap for up to 3 months. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with salsa, guacamole, and sour cream.
• Add a fresh side salad for a complete meal.

FAQ