Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 cup cooked chicken, shredded (150g)
  • 1/2 teaspoon chili powder (2.5 ml)
  • 1/4 teaspoon cumin (1.25 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Pinch of salt and black pepper
  • 2 tablespoons salsa (30 ml) (mild, medium, or hot, your call!)
  • 4 large flour tortillas (approx. 10-inch diameter)
  • 1 cup shredded cheddar cheese (100g) (or Monterey Jack, or a blend!)
  • 2 tablespoons butter, softened (30g)

Instructions:

  1. In a bowl, combine the shredded chicken, chili powder, cumin, garlic powder, salt, pepper, and salsa. Mix well to coat the chicken evenly.
  2. Spread softened butter lightly on one side of each tortilla.
  3. Place two tortillas, buttered-side down, in the skillet over medium heat. Sprinkle half of the cheese over each tortilla. Top with half of the seasoned chicken mixture on each. Sprinkle the remaining cheese over the chicken.
  4. Top each with the remaining tortillas, buttered-side up. Cook for 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted and gooey.
  5. Remove from the skillet and let cool slightly before cutting each quesadilla into wedges. Serve immediately.