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original mexican quesadilla garnished with cilantro on white plate with sour cream and salsa
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Chicken Quesadilla Recipe

This is a fairly simple and inexpensive meal to throw together. Save time by making and shredding chicken on meal prep day.

Servings: 4
Author: Crabby Housewife
Ingredients
  • 1 package Chicken Breast Tenders about 6 - 7 tenders
  • 1 Southwest Seasoning (or other chicken seasoning)
  • 1 Salsa
  • 1 Sour Cream
  • 1 package Flour Tortillas
  • 8 ounces Shredded Cheddar Jack Cheese
  • Butter
  • Salt & Pepper to taste
Instructions

  1. Season chicken tenders with seasoning, salt and pepper. If you'd like, you can also drizzle with avocado oil, but not required.

  2. Bake chicken on 350-degrees for about 20 minutes in oven. I cooked in my deep covered baker to keep it tender.

  3. Remove chicken from oven and shred with 2 forks or shredding tongs.

  4. Add 1/4 cup salsa to the shredded chicken mixture. If you plan to add veggies, this is a good time to cook them slightly and stir them into the chicken mixture.

  5. Preheat skillet on medium heat.

  6. Line up all ingredients in a simple assembly line.

  7. Add a pat of butter to skillet and tilt pan to coat entire surface.

  8. Place tortilla flat in the skillet and add insides (chicken and plenty of cheese for mine). Folder over one side of the quesadilla. Flip when one side is brown and brown second side.

  9. Cut each quesadilla into triangles and serve with salsa and sour cream.