Cheesy Chicken Quesadillas

By Vic

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Prep Time

10 min

Cook Time

16 min

Servings

2 servings

Difficulty

Easy

3/4 cup finely shredded rotisserie chicken, skin and bones removed 4 medium (8-inch) flour tortillas 1 cup shredded Monterey Jack or mild cheddar cheese 2 tablespoons sour cream 1/4 teaspoon ground cumin 2 teaspoons olive oil, divided

1. Mix the chicken with the sour cream and cumin. 2. Sprinkle 2 tablespoons cheese over half of each tortilla. Divide the chicken mixture among the four tortillas, placing it over the cheese. Sprinkle each with another 2 tablespoons cheese and fold the empty half over the filling. 3. Heat 1/2 teaspoon olive oil in a skillet over medium-low heat. Add one folded quesadilla and cook for 2 to 3 minutes per side until golden, the cheese melts, and the chicken filling reaches 165°F. 4. Repeat with the remaining quesadillas and oil, adjusting the heat so the tortillas do not burn before the filling heats. 5. Rest for 1 minute, then cut into wedges. Refrigerate any unused chicken filling promptly and cook the remaining quesadillas when ready to eat.