Ancho Cheesy Chicken Quesadilla
Our Cheesy Chicken Quesadilla recipe is a quick and easy to make dinner idea that is ready to go in less than 20 minutes. This Quesadilla can be made with rotisserie chicken to make it go together even quicker.
Ingredients
Ancho Chicken Filling
- 1 T. ancho chili powder
- 2 cloves garlic finely minced
- 2 T. fresh lime juice
- 1 tsp ground cumin
- 1 T. extra virgin olive oil
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
Quesadilla
- 4 extra large low carb high fiber flour tortillas like Ole Extreme tortillas
- 8 oz. shredded fat free Mexican cheese mix can substitute with a mixture of cheddar and Monterey Jack, plus a little extra for garnish, if desired.
- 2 T. fresh cilantro stems removed and coarsely chopped.
- 1 T. fresh cilantro stems removed and coarsely chopped, for garnish
Directions
- Place the shredded chicken in a bowl. Combine the chicken seasonings in a bowl with the oil and then pour over the chicken. Mix well to coat.
- Heat a 12 inch skillet over medium heat and add a tortilla.
- Add a 1/4 of the chicken mixture to one side of the tortilla.
- Top with 2 ounces of cheese and 1/2 tablespoon of chopped cilantro.
- Fold over the other side of the tortilla and then gently flip over once it is golden brown.
- Press the tortilla down to help melt the cheese and cook until golden.
- Remove the quesadilla and keep warm while cooking the rest of the quesadillas.
- To serve, top each warm tortilla with a little shredded cheese and fresh cilantro. Delicious with salsa and guacamole, if desired.
Tried this recipe?Let us know how it was!