Spicy Chicken Quesadillas
Crisp folded tortillas stuffed with chicken, pepper Jack, jalapeño, and cilantro make a quick, spicy skillet quesadilla.
Prep 5 min · Cook 4 min · Total 9 min · Makes 2 quesadillas
Ingredients
- 3 ounces shredded cooked chicken breast
- 1 tablespoon minced pickled jalapeño
- 1 tablespoon minced fresh cilantro leaves
- 4 ounces shredded pepper Jack cheese
- 2 flour tortillas
- 2 tablespoons vegetable oil
- Salt
Directions
- In a medium bowl, stir together the chicken, jalapeño, cilantro, and pepper Jack until everything is evenly mixed. Spoon half the filling across half of 1 tortilla, keeping a 1/2-inch edge clear. Fold the tortilla closed, then press the edges firmly to help seal it. Do the same with the remaining filling and the 2nd tortilla.
- Warm the oil in a 10-inch cast iron or nonstick skillet over medium heat until it shimmers. Gently lay in both folded tortillas and cook them, shifting and swirling them in the pan, until the 1st side is golden brown and puffy, about 2 minutes. Turn the quesadillas with a flexible metal spatula, sprinkle with salt, and keep cooking until the 2nd side is golden brown and puffy, about 2 minutes longer.
- Move the quesadillas onto a paper towel so any extra oil can drain off. Slice them into triangles and serve immediately.