Description
These fiery quesadillas are packed with shredded chicken, cream cheese, cheddar, and jalapeños—melty, crispy, and bursting with bold flavor in every bite.
Ingredients
2 cups cooked chicken, shredded
¼ cup cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese (optional for extra stretch)
2–3 fresh jalapeños, diced (seeds removed for less heat)
4 large flour tortillas
2 tablespoons sour cream (optional, for mixing or topping)
1 tablespoon olive oil or butter (for crisping)
Optional toppings/garnishes:
Extra sour cream
Guacamole
Salsa
Chopped cilantro
Instructions
Mix the Filling: In a medium bowl, combine shredded chicken, cream cheese, cheddar cheese, mozzarella (if using), and diced jalapeños. Mix until evenly combined.
Assemble the Quesadillas: Spread the chicken mixture evenly on one half of each tortilla. Fold the tortilla over to create a half-moon shape.
Cook: Heat a skillet over medium heat and brush with olive oil or butter. Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is melted.
Serve: Cut into wedges and serve hot with sour cream, guacamole, salsa, or your favorite dipping sauce.
Notes
Use rotisserie chicken for quick prep.
Adjust heat by using fewer jalapeños or swapping for pickled jalapeños.
Add bacon bits for an even more popper-inspired twist.
These quesadillas freeze well — wrap individually and reheat in a skillet or air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes, Appetizers
- Method: Skillet, Pan-Fry
- Cuisine: Tex-Mex
