Ingredients:

  • 1 cup cooked chicken, shredded (about 240g)
  • 1 cup shredded cheese (Cheddar or Monterey Jack) (about 115g)
  • ½ teaspoon ground cumin (2g)
  • ½ teaspoon chili powder (2g)
  • Salt and pepper, to taste
  • 4 flour tortillas (10-inch) (about 25g each)
  • 1 tablespoon olive oil (15ml)
  • Sour cream, for serving
  • Salsa, for serving
  • Fresh cilantro, for garnish

Instructions:

  1. In a mixing bowl, combine shredded chicken, cheese, cumin, chili powder, salt, and pepper. Mix well.
  2. Place a nonstick skillet over medium heat and add 1 tablespoon of olive oil.
  3. Place one tortilla in the skillet. Spoon half of the filling evenly over the tortilla. Top with another tortilla.
  4. Cook for 3-4 minutes until golden brown and the cheese starts to melt. Carefully flip using a spatula and cook the other side for an additional 3-4 minutes.
  5. Remove the cooked quesadilla and place it on a cutting board. Repeat with the remaining tortillas and filling.
  6. Cut quesadillas into wedges and serve hot with optional toppings.