A delightful twist on the classic quesadilla, this recipe combines shredded chicken, flavorful spices, and gooey cheese for a satisfying meal.
In a skillet, combine the shredded chicken, green onion, ground cumin, dried oregano, salt, and salsa.
Using pre-cooked chicken can save time and add convenience.
Cook the mixture over medium heat, stirring occasionally, until heated through, about 10 minutes.
Stirring ensures even heating and prevents sticking.
Brush one side of each tortilla with softened butter.
Ensure an even layer of butter for a crispy texture.
Spoon the chicken mixture onto the unbuttered side of each tortilla, covering half of the surface.
Don't overfill to prevent spillage during baking.
Sprinkle shredded cheese over the chicken mixture and fold the tortilla in half.
Press gently to seal the edges for even cooking.
Place the folded tortillas on a lightly greased baking sheet.
Use parchment paper for easier cleanup.
Bake in a preheated oven at 475°F (245°C) for 10 minutes or until golden and crispy.
Keep an eye on the tortillas to prevent over-browning.
Cut each quesadilla into wedges and serve with sour cream.
Add guacamole or salsa for extra flavor.
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