Cheesy Blooming Chicken Quesadilla
A delicious and easy recipe for Cheesy Blooming Chicken Quesadilla, combining creamy melted cheese and tender chicken, perfect for a quick weeknight dinner or family gathering.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 4 large flour tortillas
- 1 small onion, diced
- 1 medium bell pepper, diced (any color)
- 1 teaspoon garlic powder
- to taste Salt and pepper
- as needed Olive oil for cooking
Optional Toppings
- as needed sour cream
- as needed guacamole
- as needed salsa
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken, diced onion, diced bell pepper, garlic powder, salt, and pepper. Stir until well mixed.
- In a large skillet, heat a drizzle of olive oil over medium heat.
Cooking
- Take one tortilla and sprinkle about ¼ cup of cheese on one half of the tortilla. Then, scoop half of the chicken mixture on top of the cheese, followed by another ¼ cup of cheese. Fold the tortilla in half to cover the filling.
- Carefully place the folded quesadilla in the heated skillet. Cook for 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes until everything is melted and crispy.
- Repeat the process with the remaining tortillas and filling.
Serving
- Once cooked, slice the quesadillas into wedges and serve with your favorite toppings like sour cream, guacamole, and salsa. Enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Leftovers can be reheated in a skillet over low heat or in the microwave, although the crispy texture may be lost. Quesadillas can be frozen for future meals; just wrap them well and store in the freezer for up to a month.