Shredded Chicken Quesadillas

A Mexican-inspired feast, blending juicy, salsa-infused shredded chicken with melted cheese between crispy tortillas, perfect for a quick dinner or casual gathering.

📝 Ingredients

• 12 ounces shredded chicken
• 1/2 cup salsa
• 2 green onions (very thinly sliced)
• 1/4 cup finely chopped fresh cilantro
• 4 ounces canned roasted and diced green chiles (drained (recipe note #1))
• 8 ounces Monterey Jack cheese (shredded)
• 2 tablespoons vegetable oil (such as avocado oil or other high heat, neutral oil)
• 4 8-inch flour tortillas

👨‍🍳 Instructions

1. 1Preheat oven to 425 °F (218 °C).
2. 2Line a rimmed baking sheet with foil.
3. 3Add shredded chicken and salsa to a large bowl; toss to coat. Add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.
4. 4Lay tortillas out in a single layer on clean countertop or work surface. Spread 1/4 of shredded chicken mixture over one half of a tortilla, leaving about a 1/2-inch border at the edge. Repeat with remaining shredded chicken mixture and tortillas. Fold tortillas over filling and press down to compact. Brush visible tortilla halves with 1 tablespoon oil. Arrange tortillas oiled side down on the prepared baking sheet in a single layer with round edge facing to the baking sheet center. Brush other side of tortillas with remaining 1 tablespoon oil.
5. 5Bake 10 minutes, or until quesadillas begin to brown. Carefully flip each quesadilla with a spatula, pressing down gently to compact. Bake an additional 5 minutes, or until golden brown. Transfer baking sheet from oven to cooling rack and let stand 5 minutes. With a pizza cutter or sharp knife, cut each quesadilla into 4 wedges and serve.