Chicken and Cheese Quesadillas

Ingredients

Tick the ingredients as you go

Ingredients

• 2 cups cooked seasoned chicken chunks, fully cooked before starting
• 3 flour tortillas, about 15–20 cm wide; size estimated
• 1 cup shredded melting cheese, white cheese as described
• 1 tbsp oil, divided between reheating and toasting

Instructions

1. 1

   Warm the cooked chicken

   Heat a little of the measured oil in a white nonstick skillet over medium-low heat. Add the already cooked chicken and turn with tongs until hot throughout. The source lists cooked chicken, so this step reheats it rather than cooking raw chicken.

2. 2

   Arrange and fill the tortillas

   Lay the 3 tortillas flat on a clean preparation surface. Divide the chicken evenly over one half of each tortilla, leaving a small clear border.

   
3. 3

   Add cheese and fold

   Divide the shredded cheese evenly over the chicken. Fold each tortilla in half to form 3 half-moon quesadillas and press gently to close.

   
5. 4

   Toast both sides

   Wipe any loose chicken pieces from the skillet. Brush with the remaining oil and heat over medium-low heat. Toast the quesadillas in batches for about 2–3 minutes per side, turning gently with tongs, until golden and lightly blistered and the cheese has melted. Lower the heat if the tortilla browns too quickly.

   
6. 5

   Serve the three half-moons

   Rest for about 1 minute, then arrange the 3 whole folded quesadillas on a white square plate. Serve warm. Three tortillas make three whole folded quesadillas; the source’s four-piece presentation would require a different quantity or cutting.