Crispy Chicken Quesadillas

By Ben · cooked up in Sprig

Butter-crisped flour tortillas pressed golden in a hot skillet — the sizzle when they hit the pan is half the appeal. Inside, seasoned shredded chicken breast mingles with melted cheddar and mild salsa, pulling apart in stretchy, cheesy ribbons when you cut them open. A dusting of garlic powder and paprika gives the chicken just enough warmth without any heat, making these a guaranteed hit with kids. Serve them halved with cold sour cream for dipping on a busy weekday lunch and watch them disappear in minutes.

Ingredients

• 1/2 pound boneless, skinless chicken breast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mild paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

• 2 large flour tortillas (10-inch)
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup mild salsa
• 1 tablespoon unsalted butter, divided

• 1/4 cup sour cream
• 1/4 cup mild salsa, for serving

Instructions

1. Season the chicken breast on both sides with garlic powder, mild paprika, salt, and black pepper.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 5 to 6 minutes per side, until cooked through and no longer pink in the center (internal temperature should reach 165°F).
3. Transfer the chicken to a cutting board and let it rest for 2 minutes. Use two forks to shred it into bite-sized pieces and set aside.

1. Wipe the skillet clean and return it to medium heat. Add 1/2 tablespoon of butter and let it melt, swirling to coat the pan.
2. Lay one flour tortilla flat in the skillet. On one half of the tortilla, scatter about 3/4 of the shredded cheddar, then top with half of the shredded chicken and 2 tablespoons of mild salsa. Fold the empty half of the tortilla over the filling to create a half-moon shape.
3. Press the quesadilla down gently with a spatula and cook for 2 to 3 minutes until the bottom is deep golden and crispy. Carefully flip and cook another 2 minutes until the second side is equally golden and the cheese is fully melted.
4. Transfer to a cutting board and repeat with the remaining 1/2 tablespoon of butter, tortilla, chicken, cheese, and salsa to make the second quesadilla.
5. Slice each quesadilla into 3 wedges using a sharp knife or pizza cutter and serve immediately with sour cream and extra salsa for dipping.

Chef's tips

Nutrition (per serving, estimated)

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