Chicken Quesadilla

recipe

Chicken Quesadilla

by Brava Chef Travis

Brava Chef Travis photo

Brava Chef Travis
About this Recipe

Fast. Easy. Simple. No flipping! What else could you want in a chicken quesadilla? I prefer to use leftover rotisserie chicken because it’s so easy to shred, but grilled or roasted chicken will work just fine. Get creative with the fillings - you can add salsa, roasted vegetables or just about anything you can think of.

Ingredients

  • 1.0 count Flour Tortilla
  • 0.3333333333333333 Chicken Breasts (Boneless and Skinless)
  • 0.25 Cheese (any)
  • 2.0 tablespoons Pico de Gallo
  • Salsa
  • Cooking Oil

Equipment

pastry brush (optional)

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Starter
  • Kid Friendly
  • Chicken
  • Metal Tray
  • Mexican
  • Recipes
  • Sides
  • Snack
  • Weekend
  • Weeknight
  • Year Round

Instructions

  1. 1

    Prep quesadilla

    • Brush oil on one side of tortilla.
    • Place tortilla, oiled side down, on Zones 1 and 2 of Brava metal tray.
    • Add chicken, cheese and pico de gallo, if using, on top of tortilla.
    • Fold tortilla in half, ensuring it remains in Zones 1 and 2 of metal tray.
    • Using a fork, poke a few holes on the top side of tortilla to prevent air pockets.
  2. 2

    Cook quesadilla

    • Slide metal tray into bottom shelf.
    • Select “Chicken Quesadilla” on your Brava touchscreen and follow instructions.
  3. 3

    Serve

    • When your food is done, cut quesadilla in half.
    • Serve with salsa on the side.