📖 Instructions

1. First, let's get that chicken cooked! In a large skillet, heat a little olive oil over medium heat. Add your cooked chicken (about 1.5 cups, already shredded or diced – leftover rotisserie chicken is amazing for this!) and cook for a few minutes, just to heat it through. Season with salt and pepper to taste. Don't overcook it, we just want it warmed up.
2. Next, mix up the salsa! If you're using store-bought salsa, great! If you're feeling ambitious (and you should be!), whip up your own – the fresher, the better! Just a quick tip: Toasting the tomatoes and chilis before blending will bring out the best flavors. But, I'm not judging if you reach for a jar from the grocery store!
3. Now, let's assemble the quesadillas! Lay out two large tortillas, side by side. On one half of each tortilla, spread half of the chicken mixture evenly. Sprinkle half of your shredded cheese (about 1/2 cup of your favorite Mexican blend – I'm a sucker for Monterey Jack) over the chicken. It's all about that melty cheese magic.
4. Fold in half and cook! Carefully fold the other half of each tortilla over the filling to create a semi-circle. Place the quesadillas in the skillet and cook over medium heat for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Use a spatula to flip them gently to avoid tearing.
5. Almost there! Once cooked, remove the quesadillas from the skillet and let them rest for a minute or two before slicing them in half (diagonally, for extra presentation points!). Serve them immediately with extra salsa, sour cream, guacamole, or whatever your heart desires. Nom nom nom!
6. Important Note: Always ensure that your skillet is nice and hot before adding the quesadillas. This will make sure that the tortillas are perfectly cooked without getting too soggy. And, if you're working with really thin tortillas, keep a close eye on them so they don't burn. You can always reduce heat for a moment if needed..