Pulled Chicken Quesadilla Triangles
A quick and easy recipe for flavorful quesadilla triangles filled with pulled chicken and gooey cheese, perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked pulled chicken You can use rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) Customize based on your preference.
- ½ cup diced bell peppers (any color) Feel free to mix colors for variety.
- ¼ cup diced onions
- 1 teaspoon cumin Adjust to taste.
- 1 teaspoon chili powder Adjust based on desired spice level.
- 4 pieces flour tortillas Corn tortillas can be used for gluten-free.
- 1 tablespoon olive oil
Instructions
Preparation
- Gather all your ingredients. Dice your bell peppers and onions, shred your cooked chicken if it’s not already prepared.
- In a bowl, combine the pulled chicken, shredded cheese, diced bell peppers, diced onions, cumin, and chili powder. Mix well until all ingredients are evenly coated.
- Preheat a non-stick skillet or griddle on medium heat and add a tablespoon of olive oil.
Cooking
- Take one flour tortilla and lay it flat. Add a generous portion of the chicken mixture to one half.
- Fold the tortilla over the filling and carefully place it in the heated skillet. Cook for about 3-4 minutes or until the bottom is golden brown.
- Flip the quesadilla using a spatula and cook the other side for another 3-4 minutes until crispy and cheese melts.
- Remove the quesadilla from the skillet, allow it to sit for a minute, then cut it into triangles.
Serving
- Repeat the cooking process with the remaining tortillas and filling. Serve warm with salsa, guacamole, or sour cream.
Notes
For added flavor, marinate the chicken in lime juice before using. You can brush the tortillas with olive oil for extra crispiness.