Skillet Quesadillas with Roasted Chicken and Pepper Jack

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.

Golden skillet quesadillas filled with shredded roasted chicken, spicy pepper jack cheese, and fresh pico de gallo. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, pairs flour tortillas, shredded roasted chicken, shredded pepper 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 6, 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: 20 min Serves 6 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Place one flour tortilla flat in the skillet and evenly sprinkle 1/4 cup shredded pepper jack cheese over half the tortilla.
  2. Step 2: Spread 1/3 cup shredded roasted chicken on top of the cheese, then spoon 2 tbsp fresh pico de gallo over the chicken. Sprinkle another 1/4 cup shredded pepper jack cheese on top and fold the tortilla over to form a half-moon.
  3. Step 3: Cook quesadilla for 3-4 minutes per side, pressing gently with a spatula until the tortilla is golden brown and cheese is melted inside.
  4. Step 4: Remove quesadilla from skillet and keep warm. Repeat steps 1-3 with remaining ingredients to make 5 more quesadillas.
  5. Step 5: Cut quesadillas into wedges and serve warm with 1/2 cup sour cream for dipping.

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