Crunchy Chicken Quesadilla

Ingredients

Components (per quesadilla)

  • 1 cup (150 g)cooked chicken breast, diced

  • 2 tbsp (30 g) green salsa (or hot sauce of choice)

  • 1 large flour tortilla

  • 1/2 cup (60 g) grated cheese of choice (I use a combination of Oaxacan and smoked gouda, but any melting cheeses work)

  • A small handful of thinly sliced red onions, or to preference.

  • A small handful of roughly chopped cherry tomatoes, or to preference

  • A few tortilla chips or 1/2 of a crushed tostada

  • 1 tbsp (15 g) sour cream or non-fat greek yogurt

Instructions

Heat the chicken and salsa together: Combine the cooked, chopped chicken and salsa in a bowl, mix together, and then microwave to heat through.

Prep the ingredients: Set a pan over medium heat. While that heats up, prep the rest of the ingredients: grate the cheese, chop any veggies, and gather any other components.

Cook the quesadilla: Add the tortilla to the pan followed by an even layer of the grated cheese. To one half of the tortilla, layer the chicken mixture, onions, tomatoes, tortilla chips, and the sour cream or yogurt.

Fold the tortilla over, and continue to cook until each side is crisped and golden brown and all the cheese has melted.

Optionally enjoy with more salsa and/or sour cream.

Notes & Variations

Use any kind of cheese, protein, or veggies you have around. Mix up what kind of chip you put into the quesadilla for a pop of flavor and crunch.

MainsEthan Chlebowskitacos, mexican, weeknight