Description
A fast and flavorful chicken quesadilla with sweet caramelized onions and melty cheese, ready in just 15 minutes. Perfect for busy weeknights or last-minute cravings.
Ingredients
Scale
- 1 cup cooked chicken, shredded or chopped
- 2 large flour tortillas
- 1 to 1 ½ cups shredded cheese (sharp cheddar and Monterey Jack blend)
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- Optional: jalapeño slices
- Optional: fresh cilantro
- Optional: sour cream or guacamole for serving
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Stir occasionally and cook for about 10 minutes until onions are soft and golden brown.
- While the onions cook, shred or chop about 1 cup of cooked chicken into bite-sized pieces. Season lightly with salt and pepper.
- Place one flour tortilla on a clean surface. Sprinkle half the cheese evenly over the tortilla, then scatter the shredded chicken and caramelized onions on top. Add the remaining cheese over the filling, then top with the second tortilla.
- Wipe out the skillet if needed, then melt 1 tablespoon of butter over medium heat. Carefully transfer the assembled quesadilla to the skillet.
- Cook for 3-4 minutes on one side until golden and crispy. Use a spatula to gently flip it over and cook another 3-4 minutes until the second side is crispy and the cheese is melted.
- Press lightly with the spatula to ensure the quesadilla is heated through and the cheese is gooey. If the tortilla browns too fast, lower the heat slightly and cover the pan for a minute to help the cheese melt.
- Transfer to a cutting board, let rest for a minute, then slice into wedges. Serve with sour cream, guacamole, or your favorite salsa.
Notes
Use medium heat to avoid burning the tortilla before the cheese melts. Caramelize onions slowly for best flavor. Layer cheese both under and over the filling to help keep the quesadilla together. For gluten-free, substitute corn or gluten-free tortillas but note crispiness may vary. Reheat leftovers in a skillet to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Half a quesadilla
- Calories: 350
- Fat: 18
- Carbohydrates: 25
- Protein: 22
Keywords: chicken quesadilla, quick dinner, caramelized onions, crispy quesadilla, easy recipe, weeknight meal, cheesy quesadilla