Chicken and Cheese Quesadillas
Golden flour tortilla quesadillas stuffed with cumin-seasoned chicken and plenty of melted cheese, served with fresh salsa and crema for dipping.
Layering the cheese both above and below the chicken filling is a small trick that keeps the quesadilla from falling apart when you slice it. A quick toss of cumin and cilantro is all the chicken needs before it goes between the tortillas. Serve the wedges on a board with salsa and crema so everyone can dip as they like.
Ingredients
Method
Tap a number to mark a step doneToss the shredded chicken with the cumin and cilantro in a bowl.
Lay four tortillas flat and sprinkle each with cheese, then top with the seasoned chicken and another layer of cheese; close with the remaining tortillas.
Heat a little vegetable oil in a large skillet over medium heat and cook each quesadilla for 3 minutes per side, pressing lightly, until golden brown and the cheese melts throughout.
Transfer to a cutting board and let rest for a minute before slicing into wedges.
Arrange the wedges on a board and serve with bowls of salsa and crema for dipping.
Kitchen note
Let the quesadillas rest briefly before cutting; slicing them straight off the heat lets the melted cheese ooze out instead of holding the wedges together.
