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- 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 4 large flour tortillas - 1 small onion, diced - 1 bell pepper, diced - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon paprika - ½ teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, chopped - Sour cream and salsa The main ingredients bring flavor and texture to the dish. I love the blend of cheeses, which melts perfectly. The chicken adds protein and heartiness. I recommend using cooked chicken to save time. Shredded chicken mixes well with the spices. Adding a small onion and bell pepper gives a sweet taste. I prefer using a bell pepper that is red, yellow, or green. Each color adds its own flair. Olive oil is essential for cooking the veggies and helps prevent sticking. Seasoning is where the magic happens. Cumin and paprika provide warmth and depth. I also add garlic powder for a savory touch. Salt and pepper enhance all the flavors, so use them to taste. Garnishes are not just pretty; they add freshness. Chopped cilantro brightens the dish. Sour cream and salsa offer a creamy and zesty contrast. You can find the Full Recipe online to create your own delicious Chicken and Cheese Quesadilla Skillet. - First, heat the skillet with olive oil. Use medium heat for even cooking. - Next, sauté the diced onion and bell pepper. Cook them for about five minutes. They should soften nicely. - Now, season and add the shredded chicken to the skillet. Mix it well. - Then, add the cumin, paprika, garlic powder, salt, and pepper. Stir everything together. - Heat the mixture thoroughly for three to five minutes. You want it all warmed up and flavorful. - Reduce the heat to low. Layer half of the cheddar and Monterey Jack cheese over the chicken. - Place two tortillas on top of the cheese. Press them down gently. - Next, add the remaining cheese and top with the last two tortillas. - Cover the skillet with a lid. Cook for about four to five minutes until the bottom is golden brown. - Carefully flip the quesadilla with a spatula. Cook for another four to five minutes until golden brown on both sides. - Remove it from the skillet and let it cool for a minute. Cut it into wedges. - Serve hot, garnished with fresh cilantro, sour cream, and salsa on the side. Enjoy this delicious Chicken and Cheese Quesadilla Skillet as a quick and tasty meal! For more detailed cooking instructions, check the Full Recipe. To get crispy tortillas, I suggest using the right heat. Start with medium heat for the skillet. This helps the tortillas cook evenly. If the heat is too high, the tortillas may burn. I often add a bit more olive oil for extra crunch. Flip them carefully. This gives both sides that nice golden look. Adding spices can change the game. I like to use cumin and paprika for a warm flavor. You can also try chili powder for a kick. Don't forget about cheese! Cheddar and Monterey Jack are my favorites, but feel free to mix in pepper jack for heat or feta for a tangy twist. Pair your quesadilla with sides for a great meal. A fresh salad or some guacamole works well. You can also serve it with rice or beans for extra heartiness. As for drinks, I recommend a cold soda or a light beer. This combo makes for a fun, tasty dinner. For the full recipe, check the earlier section to guide your cooking! {{image_2}} You can switch the chicken for beef or shrimp. Ground beef works well. Just brown the meat before adding spices. Shrimp adds a nice twist. Cook shrimp until pink and tender. For a vegetarian option, use beans instead of meat. Black beans or refried beans are great choices. They add protein and keep it filling. Try using whole wheat or corn tortillas. Whole wheat adds fiber. Corn tortillas give a nice flavor. You can also add more veggies. Spinach, mushrooms, or zucchini work well. Just sauté them with the onion and bell pepper. Want to change the taste? Use different herbs and spices! Add oregano, thyme, or cilantro for a fresh twist. For a spicy version, add jalapeños. Chop them up and mix them with the chicken. It will give your quesadilla a nice kick. Explore more ideas with the Full Recipe to make your dish unique! To keep your Chicken and Cheese Quesadilla Skillet fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It lasts up to three days. If you want to keep it longer, freezing is a great option. To freeze your quesadilla, let it cool completely first. Wrap it tightly in plastic wrap and then place it in a freezer bag. This helps prevent freezer burn. When you are ready to eat, thaw it in the fridge overnight. To reheat, use the oven or skillet for best results. Avoid the microwave as it can make the quesadilla soggy. For optimal texture, reheat in a skillet over medium heat. This keeps the outside crisp while warming the inside. Flip occasionally to heat evenly. If using the microwave, place a paper towel under the quesadilla. This helps absorb excess moisture and prevents sogginess. Enjoy your meal just like it's fresh from the skillet! Yes, you can easily make this quesadilla vegetarian. Instead of chicken, use beans or grilled vegetables. Black beans or refried beans work great for protein. You can also add mushrooms, zucchini, or spinach for more veggies. You can serve this dish with a variety of sides. Fresh guacamole and salsa add flavor. A simple green salad can balance the meal. Rice or beans also make great sides to fill you up. To melt the cheese well, use low heat when cooking. Cover the skillet with a lid to trap heat. This helps the cheese melt evenly without burning the tortillas. Let it cook for a few minutes before flipping. Yes, you can use gluten-free tortillas. Look for those made with corn or rice flour. They will work well in this recipe. Just ensure they are large enough to hold the filling. The best way to cut the quesadilla is with a sharp knife or pizza cutter. Cut it into wedges while it’s still warm. This makes it easier to serve and eat. Aim for triangle slices for a classic look. Leftovers can last about 3 to 4 days in the fridge. Store them in an airtight container. Reheat them on the stove or in the oven for the best texture. Avoid the microwave to keep the tortillas crispy. This blog post shared a simple, tasty recipe for chicken and cheese quesadillas. We covered key ingredients, step-by-step instructions, and helpful tips to make your dish perfect. I also included variations and storage info to keep your quesadillas fresh. Remember, cooking is all about experimenting. Feel free to swap ingredients to suit your taste. Enjoy your cooking journey and relish each bite of your delicious quesadillas!

Chicken and Cheese Quesadilla Skillet

Craving a delicious Chicken and Cheese Quesadilla Skillet? This easy recipe combines tender shredded chicken, gooey cheese, and colorful veggies, all cooked to perfection in one skillet! Perfect for busy weeknights, it's quick to prepare and sure to please the whole family. Discover step-by-step instructions and tips to make this flavorful dish. Click through to explore the full recipe and enjoy a taste of bliss!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

4 large flour tortillas

1 small onion, diced

1 bell pepper, diced (any color you prefer)

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Heat the skillet: In a large skillet, heat the olive oil over medium heat.

    Sauté veggies: Add the diced onion and bell pepper to the skillet. Cook for about 5 minutes, or until the vegetables are softened.

      Season the chicken: Stir in the shredded chicken, cumin, paprika, garlic powder, salt, and pepper. Cook for an additional 3-5 minutes until heated through and well combined.

        Layer cheese and tortillas: Reduce the heat to low. Sprinkle half of the shredded cheddar and Monterey Jack cheese over the chicken mixture. Place two tortillas on top, pressing them down slightly. Then add the remaining cheese and top with the other two tortillas.

          Cook the quesadilla: Cover the skillet with a lid and cook for about 4-5 minutes or until the bottom tortillas are golden brown and the cheese has melted. Carefully flip the quesadilla using a large spatula, and cook for an additional 4-5 minutes, until the other side is golden brown.

            Slice and serve: Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges.

              Garnish: Serve the quesadilla hot, garnished with fresh cilantro, along with sour cream and salsa on the side.

                Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings