Quick Chicken Quesadillas Salsa (Print Version)
Savory chicken quesadillas with cheese and vegetables, served with vibrant seasonal salsa.
# What You'll Need:
→ Main Components
01 - 4 large flour tortillas
02 - 2 cups cooked chicken, shredded
03 - 1 1/2 cups shredded cheddar cheese
04 - 1 cup canned corn, drained
05 - 1 cup diced tomatoes
06 - 1/2 cup finely chopped onion
# Steps to Follow:
01 - In a medium bowl, combine the shredded chicken, corn, diced tomatoes, and chopped onion until evenly mixed.
02 - Lay two tortillas flat and sprinkle half the cheese evenly over each tortilla. Distribute the chicken and vegetable mixture evenly, then top with remaining cheese and place a second tortilla on top of each.
03 - Warm a large nonstick skillet over medium heat. Place assembled quesadilla in skillet and cook for 2–3 minutes per side, pressing gently, until golden brown and cheese is melted.
04 - Remove from skillet, let rest 1 minute, then cut into wedges. Serve hot with salsa or toppings of choice.
# Additional Tips::
01 -
- Ready in under twenty minutes
- Clever way to use leftover or rotisserie chicken
- Customizable with whatever cheese or salsa you love
- Minimal clean up plus only one pan
02 -
- Packed with protein for lasting energy
- Flexible for gluten free or dairy free swaps
- Fun for kids to help assemble and eat
03 -
- Take your time melting the cheese so the filling gets creamy and the tortillas brown
- Use medium heat not high or you risk burning before the insides are hot
- If making salsa ahead set a strainer over a bowl to draw out excess liquid before topping quesadillas