Tex-Mex Chicken Quesadillas

Name: Tex-Mex Chicken Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 lbs cooked chicken (rotisserie or shredded), shredded; 4 flour tortillas (10-inch); 1 cup Oaxaca cheese, shredded or torn; 1 cup sharp cheddar cheese, shredded; 1 bell peppers (red or yellow), sliced; 1/2 white onion, sliced; 2 tbsp butter; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground cumin; 1/2 cup sour cream; 1 cup salsa verde; 2 tbsp fresh cilantro, chopped

Crispy-golden flour tortillas filled with seasoned shredded chicken, melted Oaxaca and cheddar cheeses, sautéed peppers, and onions. Served with cooling sour cream and vibrant salsa verde.

30 minEasyServes 4450 cal/serving

Tex-MexLunchStovetopStandard

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Ingredients

2 lbs cooked chicken (rotisserie or shredded), shredded
4 flour tortillas (10-inch)
1 cup Oaxaca cheese, shredded or torn
1 cup sharp cheddar cheese, shredded
1 bell peppers (red or yellow), sliced
1/2 white onion, sliced
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/2 cup sour cream
1 cup salsa verde
2 tbsp fresh cilantro, chopped

Instructions

1

In a large skillet, melt 2 tbsp butter over medium heat. Add 1 sliced bell peppers (red or yellow) and 1/2 sliced white onion, cooking for 5-7 minutes until softened and lightly browned.
2

Add 2 lbs shredded cooked chicken (rotisserie or shredded) to the pan along with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground cumin. Toss gently to combine and heat through, about 2 minutes. Transfer to a plate.
3

Wipe out the skillet and place it over medium-high heat. When hot, add 4 flour tortillas (10-inch) one at a time.
4

Spread half of one flour tortillas (10-inch) with the cooked chicken (rotisserie or shredded) mixture. Top with 1 cup shredded or torn Oaxaca cheese and 1 cup shredded sharp cheddar cheese. Fold the flour tortillas (10-inch) in half.
5

Cook for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes until the cheese is melted and both sides are golden.
6

Transfer to a cutting board and cut into triangles. Serve hot with 1/2 cup sour cream, 1 cup salsa verde, and 2 tbsp chopped fresh cilantro on the side.

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Questions

Why fold instead of stir in Tex-Mex Chicken Quesadillas?

Step 4 reads: "Fold the flour tortillas (10-inch) in half." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of Oaxaca cheese in Tex-Mex Chicken Quesadillas?

The entry for Tex-Mex Chicken Quesadillas calls for 1 cup Oaxaca cheese, shredded or torn. In its place: Low-moisture mozzarella or Monterey Jack melts the same way.

Can I make Tex-Mex Chicken Quesadillas dairy-free?

Not cleanly. Here the dairy (1 cup Oaxaca cheese, shredded or torn, 1 cup sharp cheddar cheese, shredded, 2 tbsp butter, 1/2 cup sour cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

Can I make Tex-Mex Chicken Quesadillas gluten-free?

Yes. The gluten in Tex-Mex Chicken Quesadillas is 4 flour tortillas (10-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Tex-Mex Chicken Quesadillas?

One serving (the recipe makes 4) is about 450 calories, with 28 g protein, 32 g carbohydrate and 26 g fat, plus 2 g fiber and 720 mg sodium.

Can I freeze Tex-Mex Chicken Quesadillas?

It is not a good candidate. Refrigerate what is left of Tex-Mex Chicken Quesadillas within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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