Chicken Quesadilla Triangles

Short Description

Crispy, golden-brown tortilla triangles filled with tender, seasoned chicken and melted cheese, perfect for an easy weeknight dinner or a delightful appetizer.

Why You’ll Love This Recipe

These chicken quesadilla triangles are irresistibly delicious—offering a perfect contrast of crispy exterior and gooey, flavorful filling. They’re quick to assemble and cook, making them ideal for busy evenings or casual gatherings. The recipe is versatile, letting you customize fillings with your favorite cheeses, vegetables, or spices. Plus, they’re great for meal prep: make a batch ahead, reheat, and enjoy!

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• tortillas (flour—burrito‑size or 10″)

• cooked chicken, diced or shredded

• shredded melty cheese (e.g., Pepper Jack, Monterey Jack, cheddar)

• butter or oil for cooking

• optional add-ins: diced bell peppers, onions, corn, scallions, spinach, cilantro, taco seasoning or chili powder, garlic powder, cumin, salt, and pepper

directions

1. Prepare the filling: In a bowl, combine cooked chicken with shredded cheese and any optional mix‑ins or spices.

2. Heat the pan: Warm a skillet over medium heat; add a small amount of butter or oil to coat the surface.

3. Assemble quesadilla: Place a tortilla in the skillet. Evenly spread filling over half of the tortilla, leaving a small border.

4. Fold and cook: Fold the tortilla over the filling and press gently. Cook for 2–3 minutes until the bottom is golden and crispy. Flip and cook the other side for another 1–2 minutes until cheese is melted and both sides are golden.

5. Slice into triangles: Transfer to a cutting board and slice into 3–4 wedges.

6. Serve: Enjoy immediately with sides like salsa, guacamole, or sour cream.

Servings and timing

• Servings: This recipe typically makes about 4 quesadillas, yielding approximately 12 to 16 triangles depending on how you slice them—enough for 4 people as a light meal or more as appetizers.

• Prep time: ~10 minutes

• Cook time: ~10–15 minutes

• Total time: ~20–25 minutes

Variations

• Vegetable-rich: Add sautéed bell peppers, onions, or spinach for extra flavor and nutrition.

• Spice it up: Mix in jalapeños, hot sauce, or a kick of cayenne pepper.

• Cheese options: Use mozzarella, low‑moisture cheddar, Oaxaca, or colby jack.

• Protein swaps: Substitute chicken with shredded beef, steak, shrimp, or black beans for a vegetarian twist.

• Cooking method: For a lighter version, try baking—assemble quesadillas on a baking sheet, brush with oil or melted butter, and bake at around 200 °C (400 °F) until golden and crispy.

storage/reheating

• Storage: Keep leftover wedges in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a hot skillet over low heat for a few minutes on each side until warmed through and crispy. Alternatively, use a microwave, though the tortilla won’t stay as crisp.

FAQs

Why did my quesadilla come out soggy?

If too much filling or oil is used, or the skillet isn’t hot enough, the tortilla may become soggy. Use a moderate amount of filling, a well-heated pan, and just enough butter or oil to create crispness.

Can I prep the filling ahead of time?

Yes! You can mix the chicken, cheese, and any seasonings up to a day in advance and refrigerate it until you’re ready to assemble the quesadillas.

What’s the best cheese for melting?

Cheeses like Pepper Jack, Monterey Jack, cheddar, Oaxaca, and mozzarella all melt well and offer great flavor.

Is it better to use flour or corn tortillas?

Flour tortillas are more pliable and sturdier—ideal for folding and achieving crispy edges. Corn tortillas can be used but tend to tear or break.

How do I keep the quesadilla from falling apart?

Leave a thin border around the edge when adding filling—this allows the cheese to melt and act as a “glue” without oozing out.

Can I bake these instead of cooking on the stovetop?

Absolutely—brush assembled quesadillas with oil or melted butter and bake in a preheated oven at 200 °C (400 °F) until golden, about 10–15 minutes.

Can I freeze quesadilla triangles?

Yes. Freeze cooled wedges in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven or skillet until heated through.

What can I serve with quesadilla triangles?

They pair well with guacamole, sour cream, salsa, pico de gallo, black beans, rice, or a fresh salad.

How do I make them extra crispy?

Use butter instead of oil and press down lightly while cooking. Cook on medium–medium-high heat and flip only once to preserve crispness.

Can I make it vegetarian?

Yes—replace chicken with beans, sautéed vegetables, or plant-based proteins, and season well for a satisfying meatless version.

Conclusion

Chicken quesadilla triangles are a versatile and satisfying dish—crispy, cheesy, and full of flavor. Quick to prepare and customizable to your taste, they’re perfect for both simple meals and entertaining. Whether you keep it classic or explore different variations, this recipe is sure to become a favorite

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