Can I use corn tortillas instead of flour?

Yes, but they’re smaller and more delicate, so handle carefully.

What cheese works best?

Cheddar, Monterey Jack, or a Mexican blend are ideal for melting.

Yes assemble, refrigerate, and cook when ready.

Yes, wrap tightly before freezing.

Scale

2 cups cooked chicken (shredded or diced)

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

4 large flour tortillas

2 tbsp olive oil or butter

½ cup bell peppers (optional, sliced and sautéed)

½ cup onions (optional, sliced and sautéed)

Salsa, sour cream, or guacamole (for serving)

Cook Mode Prevent your screen from going dark

1. Have chicken, cheese, and tortillas ready. Cook veggies if adding.

2. Place tortilla on a flat surface. Add a layer of cheese, chicken, optional veggies, and another layer of cheese. Fold in half.

3. Heat skillet with oil or butter over medium heat. Cook quesadilla 2–3 minutes per side until golden and cheese melts.

4. Ensure tortilla is crispy and cheese is melted.

5. Slice into wedges and serve with salsa, sour cream, or guacamole.

Use rotisserie chicken for convenience.

Mix cheese varieties for flavor depth.

Don’t overfill to keep them crisp.

Cook on medium heat to avoid burning.