Skillet Chicken Quesadilla Sliders
Seasoned shredded chicken and melted cheese sandwiched between flour tortillas, toasted in a skillet, and cut into wedges.
Equipment
- Large skillet
- Spatula
- Pizza Cutter
- Cheese grater
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup shredded cooked chicken
- 2 cup shredded cheddar or Monterey Jack cheese about 8 ounces
- 4 large flour tortillas 8 inch
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Saute. Cook the onion in the oil for 4 minutes, then add the garlic.
- Season. Stir in the chicken and spices and warm for 2 minutes.
- Melt. Off the heat, mix in 1 cup of the cheese.
- Build. Layer filling and remaining cheese between two tortillas in the skillet.
- Toast. Cook 3 to 4 minutes per side until crisp, then cut into wedges.
Notes
Substitutions: Corn tortillas work if warmed first, and pepper jack adds heat.
Tips: Keep the heat at medium and rest the quesadillas for 2 minutes before cutting.
Storage: Refrigerate for up to 3 days and reheat in a dry skillet.
Nutrition is calculated for 1 of 4 servings and is an estimate.