Make a rich and satisfying chicken quesadilla using a creamy filling base. This recipe provides simple steps for a flavorful, melted cheese result.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:4 servings
Category:Dinner
Method:Pan Frying
Cuisine:Mexican-American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
4 ounces cream cheese, softened
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Salt and pepper to taste
8 large flour tortillas
2 tablespoons butter or oil for cooking
Instructions
In a medium bowl, combine the shredded chicken, softened cream cheese, sour cream, garlic powder, and cumin. Mix until the chicken is evenly coated and the mixture is creamy.
Stir in the Monterey Jack and cheddar cheeses into the chicken mixture. Season with salt and pepper.
Place one tortilla on a clean surface. Spread about 1/4 of the creamy chicken mixture evenly over one half of the tortilla.
Fold the empty half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining filling and tortillas.
Heat a large skillet or griddle over medium heat. Melt 1/2 tablespoon of butter or oil in the skillet.
Carefully place one or two quesadillas in the hot skillet. Cook for 3 to 4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and the cheese filling is fully melted.
Remove the cooked quesadillas, slice into wedges, and serve immediately. Repeat with the remaining quesadillas.
Notes
For extra flavor, mix 1/4 cup of mild green chiles into the chicken filling.
Use a low-medium heat setting to cook the quesadillas slowly; this allows the cheese to melt completely before the tortilla burns.
If you do not have cream cheese, you can substitute it with an equal amount of softened goat cheese for a tangier creaminess.