Grammy's Kitchen · Quesadillas · The Best Chicken Quesadillas
One of 80 quesadillas recipes we measured
121 cooks on www.melskitchencafe.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 2% |
| salt | 1% | 0% |
| aromatics | 17% | 6% |
| vegetables and beans | 46% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6 g | 1 teaspoon salt (I use coarse, kosher salt) |
| 2 g | 1/2 teaspoon onion powder |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/2 teaspoon dried oregano |
| 1 g | 1/2 teaspoon cumin |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/2 teaspoon paprika, smoked or regular |
| 1 g | 1/4 teaspoon black pepper (I use coarsely ground) |
| 560 g | 4 cups cooked, chopped chicken |
| 14 g | 1 tablespoon oil |
| 175 g | 2-3 cups sliced mushrooms (optional - see note) |
| 240 g | 2 medium bell peppers (any color), cored and sliced into thin strips |
| 150 g | 1 large onion, sliced into thin half moon strips |
| 38 g | 2-3 tablespoons broth or water |
| 226 g | 2 cups shredded Monterey Jack cheese |
| 113 g | 1 cup shredded medium or sharp cheddar cheese |
| 8 8-inch flour tortillas |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve been dragging my feet because I never want to chop up veggies on a quesadilla night but like you said these really were super yummy! I used ground beef and we all liked them a lot!” — a cook, 5.0★
“These are simply DELICIOUS 😋 Made these following the directions to a T and took them to a church get together/singing - everyone loved them and complimented on how good they were.” — a cook, 5.0★