Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 cup cooked chicken, shredded or diced (150g)
  • ½ teaspoon chili powder (2g)
  • ¼ teaspoon cumin (1g)
  • ¼ teaspoon garlic powder (1g)
  • Pinch of salt
  • Pinch of black pepper
  • 4 large flour tortillas (approx. 10-inch diameter)
  • 1 cup shredded cheddar cheese (100g)
  • ½ cup shredded Monterey Jack cheese (50g)
  • 2 tablespoons unsalted butter, melted (30 ml)

Instructions:

  1. In a mixing bowl, combine shredded chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix well to ensure chicken is evenly coated.
  2. Lay two tortillas flat on a clean work surface. Sprinkle half the cheddar cheese and half the Monterey Jack cheese evenly over each tortilla.
  3. Distribute half of the seasoned chicken evenly over the cheese on each tortilla.
  4. Sprinkle the remaining cheddar and Monterey Jack cheese over the chicken on each tortilla.
  5. Top each tortilla with another tortilla, pressing gently to seal.
  6. Heat a large skillet or griddle over medium heat. Brush one side of each quesadilla with melted butter.
  7. Place the quesadillas butter-side down on the hot skillet. Cook for 3-4 minutes, or until golden brown and the cheese starts to melt.
  8. Brush the tops of the quesadillas with the remaining melted butter. Flip and cook for another 3-4 minutes, or until the second side is golden brown and the cheese is fully melted and gooey.
  9. Remove the quesadillas from the skillet and let them cool slightly. Use a pizza cutter or sharp knife to cut each quesadilla into wedges. Serve immediately.