Cheese and Chicken Quesadilla with Homemade Salsa
A simple and fun-to-make quesadilla filled with shredded chicken and melted cheese served with a fresh homemade tomato salsa. This mexican-inspired kid friendly ready in about 30 minutes blends large flour tortillas, cooked shredded chicken, shredded Monterey Jack cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large flour tortillas
- 1 1/2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tbsp olive oil
- 3 medium, diced roma tomatoes
- 1/4 cup finely chopped red onion
- 1 small, seeded and minced jalapeño
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Step 1: In a medium bowl, combine 3 diced roma tomatoes, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1/2 tsp salt. Mix well and set aside to let flavors meld.
- Step 2: Heat a large nonstick skillet over medium heat and brush with 1 tbsp olive oil.
- Step 3: Place 1 flour tortilla in the skillet, sprinkle 1/3 cup shredded Monterey Jack cheese evenly over half the tortilla, add 3/8 cup cooked shredded chicken on top of the cheese, then sprinkle another 1/3 cup cheese over the chicken.
- Step 4: Fold the tortilla over to cover the filling and cook for 3-4 minutes until the bottom is golden and cheese begins to melt.
- Step 5: Carefully flip the quesadilla and cook the other side for 3 minutes until golden and cheese is fully melted.
- Step 6: Remove from skillet, repeat with remaining tortillas and filling using the remaining 1 tbsp olive oil as needed.
- Step 7: Cut each quesadilla into 4 wedges and serve warm with the homemade tomato salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese and Chicken Quesadilla with Homemade Salsa take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cheese and Chicken Quesadilla with Homemade Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cheese and Chicken Quesadilla with Homemade Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheese and Chicken Quesadilla with Homemade Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cheese and Chicken Quesadilla with Homemade Salsa?
Mexican kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
