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Chicken Quesadillas are one of the most requested meals in my household by my kids and husband hands down! In my household they are not called Quesadillas but in fact Pizzs-dias, as my kids say that it’s a Mexican pizza. I am actually happy that the most requested dish by my family is quick, easy, inexpensive and actually not unhealthy for once.
This is a perfect meal for a busy weekday. I usually grab a readymade rotisserie chicken from the grocery store on my way to pick up the kids from school. As soon as they see the chicken in the car they get excited because they know we are having their favorite meal Pizza-dias! LOL.
These chicken quesadillas are crazy easy. The ingredients are all premade and the most difficult thing is grating your own cheese if you don’t purchase it grated already.
The warm tortillas turn out nice and crisp as its grilled and melting the cheese. It’s so delicious and takes very little effort to make. Below are some tips on how to make the best quesadillas.
How Do you Make Quesadillas Crispy?
Its kind of a fine balance. If you leave tortillas on the pan for too long, they can easily burn. Also, if you use too much butter or oil, they can get too soggy. To get crispy quesadillas, use little or no butter or oil and don’t leave it on the pan for longer than 1 minute without checking it first. When its golden brown, you know its ready to flip.
Do you Have to Use Rotisserie Style Chicken?
Consider this recipe one you can’t go wrong with and can tailor to your liking. The nice thing about quesadillas is that it can be made so many different ways by adding different ingredients and vegetables. Some of our favorites are mushrooms, beans, shrimp and beef – in the form of pulled beef, steak and ground beef.
However, if you want to use chicken and have some of your own leftover from the night before, you can use that instead. Just note that if your leftover chicken is seasoned heavily with skin on, I would recommend that you remove the skin to reduce the risk of mixing too many different flavors into the quesadillas. I personally remove the skin from the store bought rotisserie chicken as well as I do not enjoy the taste of it in my quesadillas.
What is the Best Cheese to Use for Quesadillas?
You can use pretty much any cheese you like or whatever is available. However, what I found works best is a combination of Mozzarella and Monterey Jack cheese because it melts easily and gives the quesadillas that nice gooey cheesy stretch. I have used cheddar cheese as well and find that it works well but you won’t achieve that Taco Bell commercial cheese gooeyness!
How Do You Prepare the Pan for Making the Quesadillas?
I used a non-stick frying pan and did not have to coat it with any extra grease. However, should you not have a good non-stick frying pan, you can try adding some cooking spray or butter to coat the pan before grilling them.
How Do You Flip the Quesadillas So You Don’t Lose All Your Fillings?
I have made quesadillas for a long time and found the best way is not to fill the tortilla wraps all the way but instead half way. Once you have your fillings in just pull the other side over covering the toppings and you can flip it with better ease. If you don’t like the look of that, feel free to fill the entire tortilla and add a new one on top of it and then flipping it.
Are Quesadillas Healthy?
It all depends on the choices you make! If your quesadilla is overflowing with cheese and then you dip it in sour cream, then its not very healthy. Also, store bought rotisserie chicken can be higher in sodium. Its best to either go vegetarian (can be with beans as well, not just veggies) or make your own chicken breast and shred it. Use more vegetables inside and less cheese. Also avoid sour cream or use a little of the low fat version.
Quesadillas can also be toasted on a non stick pan or griddle without the added fat of butter or oil, and can even be oven baked.
Try These to Make Great Quesadillas
T-fal B292S274 Signature 2 Piece (24/30cm) Non Stick Frying pan Set with Durable Stone-Effect Coating Thermo-Spot Heat Indicator Dishwasher Safe PFOA, cookware, Black
George Foreman Electric Quesadilla Maker, Red, GFQ001
- 2 Chicken breasts from a rotisserie style chicken shredded
- 6 Tortilla Wraps
- 1 cup of salsa
- 2 spring onions chopped
- ¼ cup of fresh cilantro chopped
- ¼ cup canned corn
- 1 Tbsp taco seasoning or to taste
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- Your choice of shredded cheese. I use Mozzarella and Monterey Jack
- Sour cream for dipping
- Take the chicken breasts and with a fork shred it
- Place the chicken into a medium size bowl and add all the following ingredients and give it a good stir (salsa, onions, cilantro, corn, taco seasoning, chili powder, and cumin powder)
- Heat a non-stick frying pan on medium heat and add your tortilla wrap to grill on one side (30 seconds or so)
- Flip the tortilla over once it’s nicely grilled on one side, add your cheese of choice. Add the cheese accordingly, if you choose to do half way or the entire tortilla with the filling.
- Next add chicken filling and more cheese on top
- Either pull the other half of the tortilla over or add new tortilla wrap on top
- Flip so both sides are grilled and topping is warmed and cheese melted (1 minute)
- Transfer to a cutting board or plate and let rest for one minute before cutting it into triangles.
- Serve with sour cream and or guacamole