Cajun Chicken Quesadilla

Crispy grilled flour tortillas filled with tender Cajun shredded chicken, Monterey Jack, and extra sharp cheddar cheese, cooked until golden brown and perfectly melted inside.

Course Appetizers, Main Dishes

Cuisine American

Prep Time 5

Cook Time 18

Resting Time 3

Total Time 26

Servings servings

Calories 1318kcal

Author Diane Gail

Ingredients

4 chicken tenders
2 tablespoons olive oil separated
2 tablespoons Cajun seasoning blend
2 tablespoons water
2 12-inch tortilla shells
1 tablespoon butter
1 1/2 cup shredded Monterey jack cheese
1 1/2 cup shredded extra sharp cheddar cheese
sour cream optional
salsa optional

US Customary - Metric

Instructions

Toss the chicken tenders with 1 tablespoon olive oil and the Cajun seasoning until evenly coated.
Heat the remaining olive oil in a small skillet over medium heat. Add the seasoned chicken.
Add the water, cover, reduce the heat to low, and cook for 5 minutes. Flip the chicken, cover, and cook for 4 minutes more, or until it reaches 165°F (74°C).
Shred the chicken directly in the skillet using two forks. Toss it in the pan juices until evenly coated, then remove from the skillet.
Spread half of the butter over one side of one of the tortillas. Place it butter-side down in a large skillet or on a griddle over medium-low heat.
Sprinkle half of the Monterey Jack and half of the extra sharp cheddar over the tortilla. Spread half of the shredded chicken over one half of the tortilla.
Cook until the tortilla is golden brown and the cheese has melted. Fold the cheese-only half of the tortilla over the chicken filling and gently press with a spatula. Transfer to a cutting board.
Repeat with the remaining butter, tortilla, cheeses, and chicken to make the second quesadilla.
Let the quesadillas rest for 2 to 3 minutes. Cut each into four wedges and serve with sour cream, salsa, guacamole, or your favorite dipping sauce.

Notes

Cajun seasoning blends vary in heat, so adjust the amount to suit your taste.
Cook the chicken to an internal temperature of 165°F (74°C) before shredding.
Cook over medium heat so the tortilla becomes crisp and golden without burning.
Let the quesadillas rest for 2 to 3 minutes before slicing to help the melted cheese set.
A pizza cutter makes it easy to cut clean, even wedges without disturbing the filling.

Nutrition