American · PANTRYHOP RECIPE
Chicken quesadilla
20 minutes · 4 servings · omnivore
A very common American lunch or snack, drawing on Southwestern restaurant fare.
Ingredients
Check you have the quantities below.
- 4 large flour tortillas
- 2 cups cooked chicken, shredded
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa
- 1 tablespoon butter or oil
Let’s make it
- Heat a skillet over medium heat and lightly butter or oil it.
- Place one tortilla in the skillet, then top half with chicken, cheese, and a spoonful of salsa.
- Fold over and cook 2 to 3 minutes per side until the tortilla is crisp and the filling is hot.
- Repeat with the remaining tortillas.
- Cut into wedges and serve.
Let kids sprinkle the cheese and fold the tortillas before cooking.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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