Chicken and Cheese Quesadillas
With a few kitchen tricks, we transform supermarket convenience items into a stack of piping hot quesadillas that never touch a skillet.
Why This Recipe Works
Quesadillas are Tex-Mex cuisine’s answer to the grilled cheese sandwich. But the simplicity becomes complicated when other fillings are added and you need to cook the chicken separately, keep the salsa from making everything soggy, and use a laborious one-at-a-time skillet method. For a faster, easier Chicken and Cheese Quesadillas recipe, we used shredded rotisserie chicken from the supermarket. Another supermarket convenience item, shredded Mexican-blend cheese, shortened the prep time of our Chicken and Cheese Quesadillas recipe. Straining the salsa first allowed us to use it twice—the flavorful liquid was easily absorbed by the chicken and cheese mixture, while the remaining chunks made a simple final topping. Instead of cooking the quesadillas one at a time in a skillet, we baked our prepared quesadillas in the oven for just 10 minutes on each side until they were crispy and golden brown.
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