Chicken Quesadilla
by Brava Chef Travis
Brava
Quantity
Active Time:
~4 min
Total Time:
~8 min 40 sec
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 flour tortilla (8-10”)
⅓ cup (about 1 oz) cooked, shredded chicken
¼ cup (2 oz) shredded cheese
2 tablespoons pico de gallo (optional)
Salsa, for serving (optional)
From Your Pantry
cooking oil
Equipment
pastry brush (optional)
Nutrition Information
Allergens: Milk, Wheat (Gluten)
Keywords
Chef's Picks
Dinner
Starter
Kid Friendly
Chicken
Metal Tray
Mexican
Recipes
Side
Sides
Snack
Weekend
Weeknight
Year Round
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
Cook quesadilla
- Slide metal tray into bottom shelf.
- Select “Chicken Quesadilla” on your Brava touchscreen and follow instructions.
3
Serve
- When your food is done, cut quesadilla in half.
- Serve with salsa on the side.
