We’d love to see your creations! If you try this 20-Minute Leftover Chicken Quesadilla recipe, please leave a comment and a rating below to let us know how it turned out. Happy recycling!
Welcome to Recipeycle, where we believe no delicious ingredient should go to waste! Got some leftover chicken from last night's dinner sitting in the fridge? Don't let it be forgotten! We're about to transform it into the most incredible, cheesy, and satisfying meal you can make in under 20 minutes.
Say hello to these ridiculously easy Leftover Chicken Quesadillas. Imagine a golden-brown, crispy tortilla giving way to a warm, savory filling of seasoned chicken and ooey-gooey melted cheese. It's the perfect quick lunch, speedy dinner, or late-night snack. This recipe is all about maximum flavor for minimum effort, proving that leftovers can be the star of the show. Let's get cooking!
Incredibly Fast: From fridge to plate in just 20 minutes. Perfect for busy weeknights!
Budget-Friendly: It’s the best way to use up leftover cooked chicken, reducing food waste and saving you money.
Fully Customizable: Don’t have an ingredient? No problem! This recipe is a fantastic base for whatever you have on hand.
Family-Favorite: Cheesy, crispy, and savory – it’s a guaranteed hit with both kids and adults.
This recipe makes about 2-3 large quesadillas.
For the Quesadillas:
Tortillas: 4-6 large flour tortillas (burrito size)
Leftover Chicken: 2 cups of cooked chicken, shredded or diced (from a rotisserie chicken, roasted chicken, etc.)
Cheese: cups of shredded cheese (a Mexican blend, Monterey Jack, or sharp cheddar works best)
Seasoning:
1 tsp chili powder
tsp cumin
tsp garlic powder
tsp onion powder
A pinch of salt and black pepper
Binder: 2 tbsp sour cream or plain Greek yogurt (this makes the filling creamy and holds it together!)
Oil or Butter: 1 tbsp vegetable oil or butter for cooking
Optional for Serving:
Salsa
Guacamole
Sour Cream
Fresh Cilantro, chopped
Pico de Gallo
Sliced Jalapeños
Prepare the Filling: In a medium bowl, combine the shredded leftover chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until the chicken is evenly coated. Add the 2 tablespoons of sour cream (or yogurt) and stir until everything is lightly bound together. This creamy base is the secret to a perfect quesadilla filling!
Heat the Pan: Place a large non-stick skillet or cast-iron pan over medium heat. Let it get warm but not smoking hot.
Assemble the Quesadilla: Lay one tortilla flat. Sprinkle about cup of shredded cheese over one half of the tortilla. Spoon a portion of the seasoned chicken mixture over the cheese. Top the chicken with another cup of cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape.
Cook to Golden Perfection: Add a little butter or oil to the warm skillet. Carefully place the assembled quesadilla in the pan. Cook for 2-3 minutes on the first side, until the bottom is golden brown and crispy.
Flip and Finish: Gently flip the quesadilla using a spatula. Cook for another 2-3 minutes on the other side, until it’s equally golden and the cheese is completely melted and bubbling.
Serve Immediately: Remove the quesadilla from the pan and place it on a cutting board. Let it rest for a minute before cutting it into wedges with a pizza cutter or sharp knife. Repeat the process with the remaining tortillas and filling. Serve hot with your favorite toppings!
Tip for a Crispy Tortilla: Don't crank the heat up too high! Medium heat is your best friend here. It allows the cheese to melt fully while the tortilla gets perfectly crisp without burning.
Don't Overstuff: It's tempting to pack your quesadilla, but a moderately filled one will hold together better and cook more evenly.
Add Some Veggies: Sauté some diced onions, bell peppers, or mushrooms and add them to the chicken filling for extra flavor and nutrition.
Make it Spicy: Add a pinch of cayenne pepper to the seasoning mix or layer in some sliced pickled jalapeños with the cheese.
Include Beans: Mix in cup of black beans or pinto beans (rinsed and drained) with the chicken for a heartier filling.
Cheese is Key: For that amazing "cheese pull," use a good melting cheese like Monterey Jack or Oaxaca. Grating your own cheese from a block will also result in a smoother melt.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yields: 2-3 servings
And there you have it! A delicious, restaurant-worthy meal made from leftovers in no time at all. It’s simple, satisfying, and a brilliant way to make your ingredients stretch further.
We’d love to see your creations! If you try this 20-Minute Leftover Chicken Quesadilla recipe, please leave a comment and a rating below to let us know how it turned out. Happy recycling
2 servings