The Crispy Quesadilla Method
The #1 quesadilla mistake is overfilling. A thin, even layer of filling and pressing down firmly with a spatula gives you a satisfyingly crispy exterior — not a steam-bag of fillings that makes the tortilla soggy.
Ingredients
- 2 cans (12.5 oz) chunk chicken, drained
- 4 large flour tortillas (10-inch)
- 1½ cups shredded pepper jack cheese
- 1 can black beans, drained and rinsed
- 1 tsp smoked paprika + 1 tsp cumin + ½ tsp garlic powder
- 2 tbsp butter or cooking spray
- Sour cream, guacamole, and salsa to serve
Instructions
-
1
Season chicken. Mix drained chicken with smoked paprika, cumin, garlic powder, and a pinch of salt. Stir to coat.
-
2
Build quesadilla. Lay a tortilla flat. Cover half with cheese, a layer of chicken, a scoop of black beans, and more cheese. Fold tortilla in half.
-
3
Cook until crispy. Heat a skillet or griddle over medium heat with butter or cooking spray. Cook quesadilla for 2–3 minutes per side, pressing down firmly, until golden and cheese is melted.
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4
Slice and serve. Let rest 1 minute, then cut into wedges. Serve with sour cream, guacamole, and salsa.
380
Calories
30g
Protein
28g
Carbs
15g
Fat