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Chicken Quesadillas with Shredded Cheese and Salsa on a plate
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Chicken Quesadillas with Shredded Cheese and Salsa

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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 10-inch flour tortillas
  • 2 cups cooked shredded chicken
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup thick salsa divided
  • 2 tablespoons mayonnaise
  • 1/4 cup sour cream

Method
 

  1. Microwave chicken with 1/4 cup salsa in a covered microwave-safe bowl, stirring halfway, until 165°F. Divide over half of each tortilla; add cheese and fold closed.
  2. Spread mayonnaise thinly over the outside surfaces. Heat a large nonstick skillet over medium heat.
  3. Cook two quesadillas at a time for 3–4 minutes per side, lowering heat if needed, until golden and cheese melts. Cut into wedges and serve with remaining salsa and sour cream.

Notes

Equipment: large nonstick skillet, microwave-safe bowl, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.