Description
These easy chicken quesadillas are a quick weeknight dinner made with leftover chicken, almond flour tortillas, and plenty of cheddar cheese. They’re crisp, cheesy, endlessly customizable, and perfect for putting leftovers to good use.
[tasty-recipe id="63820"]Ingredients
- Tortillas: Our favorite grain-free tortillas are the almond flour variety from Siete. They crisp up beautifully on a hot griddle.
- Cooked chicken: Leftover roast chicken, slow cooker chicken, salsa shredded chicken, or any cooked chicken you have on hand.
- Shredded cheddar cheese: I recommend raw cheddar whenever possible for the best flavor.
- Sautéed onions (optional): Highly recommended for extra flavor and sweetness.
Instructions
- Preheat a cast iron griddle or skillet over medium heat. At the same time, preheat your toaster oven or regular oven to a low temperature (around 200°F) to keep finished quesadillas warm.
- Place one tortilla on the hot griddle.
- Sprinkle a light layer of shredded cheese over the tortilla.
- Add cooked chicken and, if using, sautéed onions.
- Sprinkle more shredded cheese over the chicken, then place the second tortilla on top.
- Cook until the bottom tortilla is golden brown, then carefully flip and cook the second side until crisp and the cheese has melted.
- Transfer the finished quesadilla to the warm oven while you prepare the remaining quesadillas.
- Slice each quesadilla into wedges and serve immediately.
Notes
Tips:
- Sprinkle cheese on the bottom tortilla, then again over the chicken before adding the top tortilla. The melted cheese helps hold the quesadilla together.
- Keep finished quesadillas warm in a 200°F toaster oven or oven while you cook the rest so everyone can enjoy a hot meal together.
- Slice quesadillas on a large cutting board and serve family-style with salsa, sour cream, avocado or guacamole. Pair with black beans or healthy refried black beans.