Smoked Chicken and Cheddar Quesadillas with Pico de Gallo

  • Author: Jen Pinkston


makes 4 quesadillas



for the quesadillas

  • 2 tbsp. butter
  • 1/4 tsp. cumin
  • 8 flour tortillas
  • 2 cups shredded smoked or rotisserie chicken, divided
  • 2 c. sharp cheddar cheese, divided

for the pico de gallo (you can always buy store bought if you prefer or don’t have time)

  • 1/4 c. chopped onion
  • 3/4 c. chopped tomato
  • 2 tbsp. chopped cilantro
  • 1 small jalapeño, chopped
  • 1 tbsp lime juice

for garnish / toppings: (optional)

  • 2 avocados
  • sour cream
  • 2 limes, cut into 6 wedges each


Heat a large griddle or 2 frying pans to medium high heat.

Heat the oven to 250 degrees fahrenheit.

Melt the butter and add the cumin, stirring to combine.

Coat one side of each of the eight tortillas with the butter using a pastry brush.  Brush the bottom of the frying pan as well.

Place two tortillas butter side up on the pans or griddle. Once they become warm flip both and add 1/4 c. cheese followed by 1/2 c. chicken followed by 1/4 c. cheese to one of the tortillas and then top with the second warmed tortilla.  Cook for an additional few minutes until the bottom begins to become crispy, then flip and cook additionally until the second side is also crispy.

Remove from  heat and place on a baking sheet in the warmed oven.

Repeat with the remaining ingredients until all four quesadillas are made.

Serve with pico, avocado and sour cream.

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