Quesadilla Recipe

4.96 from 306 votes

This easy, cheesy chicken quesadilla is a crowd favorite. Filled with a delicious homemade sauce, these hand-held bites are irresistible!

Prep Time10

Cook Time2

Total Time12

Course: Appetizer, Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

1 cup mayonnaise
½ teaspoon taco seasoning
¼ teaspoon garlic salt (with parsley flakes)
2 teaspoons hot sauce
6 tortillas
2 cups Mexican cheese
2 cups shredded chicken seasoned

Instructions

Whisk together mayo, taco seasoning, garlic salt, and hot sauce. NOTE: You can use whatever hot sauce you prefer. We love to keep around the mild sauce from Taco Bell, so I always use that plus my husband's favorite, Valentino.
Spread mixture on one side of tortilla. Sprinkle desired amount of shredded chicken on top, then cheese. Add sauce to a second tortilla and place on top.
Heat in the microwave for about 20 seconds, then put on the stove, until nice a crisp. If you have sauce left over, use for dipping!

Video

Notes

STORE leftover shredded chicken quesadillas in an airtight container in the refrigerator for up to 4 days.

Reheat. The best way to reheat it and still keep the outside crispy is to use a nonstick pan over medium heat.

When the pan is hot place the quesadilla in the pan. Heat for 1-2 minutes on each side until the cheese has melted and the tortilla is crispy once again.

Make ahead and freeze. Follow the recipe for chicken quesadilla as usual. Once you have heated the quesadillas in the microwave, place them on a cookie sheet. Flash-freeze them until firm. Transfer to an airtight container and freeze for up to 2 months.

To reheat, place frozen quesadilla in the microwave for 1-2 minutes.

Transfer to a nonstick pan and finish cooking over medium heat until cheese is melted and the tortilla is crispy.

Nutrition