Ingredients
- For the Filling:
- 2 cups shredded chicken
- ¼ cup Sriracha
- 2 tablespoons sour cream
- 2 cups shredded cheese (your choice)
- ¼ cup chopped cilantro leaves
- For Cooking:
- 1 tablespoon vegetable oil
- For the Quesadillas:
- 6 (6-inch) tortillas
Instructions
- Prepare the Filling: In a large bowl, mix together the shredded chicken, Sriracha, sour cream, shredded cheese, and chopped cilantro.
- Cook the Quesadilla: Heat the vegetable oil in a large skillet over medium heat. Spoon ¼ cup of the chicken mixture onto the center of a tortilla, keeping it mostly in the middle (it will spread as it melts). Place another tortilla on top, gently press it down, and place it in the skillet. Cook for about 2 minutes, until lightly browned. Flip the quesadilla and cook for another 2 minutes until the other side is golden.
- Cut and Serve: Remove the quesadilla from the skillet and use a pizza cutter to slice it into 4 parts. Serve with your favorite sides, such as guacamole, salsa, or sour cream.
Notes
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 641
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
