3cupsshredded rotisserie chickenor other simply cooked chicken
3cups(12 ounces) shredded cheesesuch as a mix of cheddar and fontina
3cupsGuacamole, sour cream and salsa (try Salsa Ranchera) to serve, if desired
Instructions
Heat a large skillet over medium high heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the chicken over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.
Notes
My favorite way to make quesadillas is in a pan on the stove, and once you get comfortable by making a few, you will see that it’s quite easy to make two in a pan at once time. By two I mean two folded over tortilla quesadillas, which is my go-to-method, resulting in two half moon quesadillas. You can also make one big round quesadilla with two tortillas, one per batch, which is a little harder to flip, but the same concept.