Chicken Quesadilla

30 min · Easy · Serves 1

560 kcal per serving · 30g protein

Crispy-edged flour tortilla folded over shredded chicken and a thick layer of melted yellow-orange cheese, sliced into triangles. Salsa and sour cream on the side.

Ingredients

• Large flour tortilla × 1
• 160 g Chicken breast
• 45 g Shredded cheddar
• 45 g Shredded Monterey Jack
• 1 tbsp Butter
• 3 tbsp Chunky tomato salsa
• 2 tbsp Sour cream
• 0.5 tsp Taco seasoning

Method

1. Season the chicken

   

   Toss shredded chicken with taco seasoning and 1 tbsp water until coated.

2. Layer the tortilla

   

   Heat a large pan over medium heat. Lay tortilla flat, scatter cheddar and Monterey Jack across one half, top with the seasoned chicken, then close the tortilla like a folder.

3. Toast

   

   Add butter to the pan. Cook the folded quesadilla 2-3 minutes per side, pressing gently, until both sides are deeply golden-brown with darker scorched spots and the cheese is fully melted.

4. Transfer to a board

   

   Transfer the quesadilla to a board, let rest 1 minute (so the cheese sets).

5. Cut into 3 triangular wedges

   

   Cut into 3 triangular wedges.

6. Serve fanned out with salsa

   

   Serve fanned out with salsa and sour cream alongside.