5-Ingredient Spicy Chicken Quesadillas
These spicy chicken quesadillas are SO easy!! And kind of can’t-get-enough spicy. But if heat isn’t your thing, you can still customize these for kids, tailgate parties, or just bachelorette-style over the sink. <3
Ingredients
- soft taco flour tortillas (I prefer these but for GF or keto, these)
- chunky salsa (I prefer Tostitos – Medium heat)
- pepper jack cheese (I prefer Sargento, and yes I’ve used pre-sliced when I’m feeling extra lazy)
- boneless chicken breasts
- butter or cooking spray for the griddle pan
Instructions
- Cut chicken breasts into medium-sized chunks and place in skillet/frying pan over medium heat. Cover with salsa and let it cook a little until the chicken becomes shreddable (I use forks).
- Once chicken is fully cooked, move pan aside to a cold burner on the stove (or if saving for later, let cool and store in sealed plastic container and refrigerate).
- Add griddle pan over medium heat. Prepare each quesadilla by buttering the outside of each tortilla and filling with chicken and cheese. Cook on both sides until the tortilla is golden brown.
Notes
- It may sound counterproductive, but I like to pre-butter the quesadillas before putting them on the griddle pan instead of in the pan itself. This gives me a buttery bite every time, but to keep it mess-free, I butter the tortilla, flip it over against another, and fill it with ingredients before placing it on the pan.
- Use a wide spatula for easier flipping.
- For less heat, use mild salsa and/or monterey jack cheese with no peppers.
- Chunky salsa is better (IMO) than blended… I like the tomatoes and peppers in each bite.