Quick Chicken Quesadillas
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How Plus works- 1115
- CALORIES
- 78g
- PROTEIN
- 84g
- CARBS
- 50g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 150g (5.5 oz) cooked chicken breast, shredded
- 2 large flour tortillas (140g)
- 80g (3/4 cup) cheddar, grated
- 60g (1/4 cup) salsa
- 40g (1/3 small) onion, finely diced
- 40g (3 tbsp) sour cream
- 1 tsp cumin, 1/2 tsp smoked paprika, coriander
7 ingredients, each with the gram weight the macros above were computed from.
Method
- Toss the shredded chicken with the cumin, paprika and half the salsa.
- Heat a dry skillet over medium. Too hot and the tortilla scorches before the cheese melts - this is the single most common mistake.
- Lay one tortilla in, scatter half the cheese over the whole surface, then the chicken and onion, then the rest of the cheese.
- Cheese on both sides of the filling is what glues the thing together. Filling straight against the tortilla slides out when you cut it.
- Top with the second tortilla and press down with a spatula.
- Cook 3-4 min until the underside is blistered and golden, then flip confidently in one movement and give it 3 min more.
- Slide it onto a board and rest 2 min before cutting, or the molten cheese runs straight out.
- Cut into wedges and serve with the sour cream and remaining salsa.
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How Plus worksTip: medium heat, not high. The cheese needs longer than the tortilla does, and rushing it gives you a burnt shell around cold filling.
EquipmentSkillet
KitSkillet
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KeepsBest immediately. Fridge 2 days; revive in a dry pan, never a microwave.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.