Chicken & Cheese Quesadilla

Ingredients

• 150 gcooked chicken breast, finely shredded
• 56 g (½ cup)cheddar cheese, shredded
• 2small soft flour tortillas
• 5 ml (1 tsp)olive oil

Instructions

1. 1

   Prepare chicken

   Dice the 150 g of cooked chicken breast very finely, or pull it apart with two forks into very small pieces.

2. 2

   Heat the pan

   Warm a non-stick pan over medium heat and place one soft flour tortilla in it.

3. 3

   Add the filling

   Scatter a thin, even layer of shredded cheddar over one half of the tortilla, then place the shredded chicken on top.

4. 4

   Fold the tortilla

   Fold the tortilla over the filling and press it gently with a spatula.

5. 5

   Cook and cool

   Cook for 2–3 minutes on each side, until the tortilla is lightly golden and the cheese has melted completely. Transfer to a chopping board, cut into small triangles and leave to cool before serving.

What is a chicken quesadilla?

A quesadilla is a Mexican dish made by folding a tortilla around a filling, often including cheese, then heating it until the outside is toasted and the cheese melts. This version pairs cheddar with cooked chicken for a simple, compact meal.

The method keeps the filling inside the folded tortilla and calls for the chicken to be shredded or diced very finely. That small texture is especially relevant when serving it to a young child.

Nutrition and macros by portion

The nutrition label shows one serving as written: 733 calories, 65g protein, 38g carbs, 32g fat.

The chicken provides most of the protein, while the tortillas contribute much of the carbohydrate. Cheddar and olive oil supply much of the fat; pair a serving with soft vegetables or fruit for a more varied plate.

Preparing the chicken

Small pieces: Shred the cooked chicken with two forks or dice it finely so there are no large chunks in the filling.

Even filling: Spread the chicken over the cheese rather than piling it in one spot, which helps the tortilla fold and heat evenly.

Melting the cheese

Thin layer: Cover only one half of the tortilla with an even layer of cheddar, then add the chicken on top. The cheese melts against the pan and helps hold the filling together.

Gentle pressure: Press the folded tortilla lightly with a spatula as it cooks. Avoid squeezing hard, which can push the filling out.

Getting the texture right

Golden outside: Cook over medium heat for 2–3 minutes per side, checking that the tortilla is lightly golden rather than dark or crisp.

Melted centre: The cheese should be completely melted before you take the quesadilla out of the pan. Let it cool before cutting and serving, as the filling can remain hot.

Serving and timing

One tortilla: The recipe uses one of the two small tortillas for the quesadilla; the method does not specify what to do with the second. Keep the cut pieces small and serve only when cool enough to handle.

Simple pairing: For an older child or adult, serve alongside soft cooked vegetables or fruit. For a baby, choose textures and pieces suited to their stage of eating.

A note for serving to a baby

Readiness: The description suggests offering this when a baby is ready to begin solids, often around six months. Readiness varies, so follow your health professional’s guidance and supervise the baby while eating.

Texture and temperature: Check that the chicken is finely shredded, the pieces are manageable for the child, and the filling has cooled sufficiently. The tortilla and melted cheese can be hot and chewy straight from the pan.

Recipe notes & tips

• Shred or dice the chicken very finely before adding it.
• Keep the cheddar in a thin, even layer so the tortilla folds neatly.
• Use medium heat to give the cheese time to melt without over-browning the tortilla.
• Press the folded tortilla gently rather than flattening it firmly.
• Leave the cooked quesadilla to cool before cutting it into small triangles.
• The ingredient list includes olive oil, but the method does not specify when to use it.

Variations

• Try mild cheese: Use a mild cheddar if you prefer a gentler flavour.
• Add soft vegetables: Include finely chopped, cooked vegetables in the filling.
• Change the chicken: Use finely shredded cooked thigh meat instead of breast.
• Use a larger tortilla: Choose one larger soft tortilla and cut it into small pieces after cooking.
• Make it meat-free: Replace the chicken with mashed beans for a different filling.

Common mistakes to avoid

• Large chicken pieces: They make the filling uneven; shred or dice the chicken very finely.
• Too much filling: The tortilla may not fold securely; keep the filling in a thin layer on one half.
• High heat: The tortilla can brown before the cheese melts; cook over medium heat.
• Pressing too hard: Filling can escape from the sides; use only gentle pressure with the spatula.
• Serving straight away: The melted centre may be hot; cool the quesadilla before cutting and serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan over low heat until hot throughout, then cool thoroughly before serving to a baby.

Frequently asked questions