Cheese and Chicken Quesadilla with Homemade Salsa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs flour tortillas, cooked shredded chicken, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Heat a large nonstick skillet over medium heat and brush with 1 tbsp olive oil.
  3. 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.
  4. 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.
  5. Step 5: Carefully flip the quesadilla and cook the other side for 3 minutes until golden and cheese is fully melted.
  6. Step 6: Remove from skillet, repeat with remaining tortillas and filling using the remaining 1 tbsp olive oil as needed.
  7. Step 7: Cut each quesadilla into 4 wedges and serve warm with the homemade tomato salsa.

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