I have to give credit to my husband because he makes a MEAN quesadilla. Sometimes, Rob takes his quesadilla one step further. He likes to have a steak AND chicken quesadilla and grills all the meat. WOW! It is delicious!
This recipe below is Rob's original for a chicken quesadilla, but feel free to grill your meat instead and add steak (flank steak works best) if you so desire.
However, a chicken quesadilla would not be complete without salsa. Our friend Paul makes the best salsa. Check it out here!
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Ingredients / Directions: Printable PDF
- 2 large flour tortillas
- 2 chicken breasts, chopped & seasoned
- 1/2 onion, chopped
- 2 Tablespoons Bacon Bits
- 1 1/2 cups Four Cheese Mexican, shredded
- In a lightly greased medium non-stick skillet, over medium high heat, cook chicken for 3 minutes on each side. Add the onions and a teaspoon of olive oil. Stir together and cook on medium low heat for 5-7 minutes.
- In another lightly greased non-stick skillet, over medium high heat, add a flour tortilla. Spread 3/4 cup of cheese over the whole tortilla evenly. Add half of the chicken, onions, and bacon to one side of the tortilla. Once the cheese begins to melt, fold the side with only cheese over the side with chicken. Cook about 2 minutes. Flip and cook another 2-3 minutes. Before making the second quesadilla, rinse skillet under cool water and dry pan. Add cooking spray and repeat instructions.