📖 Instructions

1. First things first, let's get that chicken cooked. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your cooked and shredded chicken (about 1 1/2 cups, or more depending on how much you want!) and saute it for around 3-5 minutes, until it’s heated through and slightly browned. Season with some salt and pepper, to your liking. You know what I like? A good pinch of cumin!
2. Next, prepare your tortillas. Grab a large, flat surface (I usually use a cutting board) and lay out your tortillas. For each quesadilla, you'll need two tortillas. Now, spread a layer of your favorite salsa on one tortilla. Remember, this is your chance to get creative! I often use a mix of mild and medium salsa for a balanced flavor. Don't go overboard tho, remember to save some for dipping later!
3. Now for the cheesy goodness! Sprinkle about 1/4 cup of shredded cheddar cheese on top of the salsa. Next, add a generous layer of your seasoned chicken to one half of the tortilla. Don't pile it on too much or you might make a mess!
4. Now fold it in half, like a taco! Gently press down to seal the quesadilla. You can use a spatula to hold it all together. Now heat that same skillet (or griddle if you have one) over medium heat. Add a little more oil to the pan if you need it. Cook each quesadilla for 2-3 minutes per side, until the tortillas are golden brown and the cheese is all melted and gooey. You should see some beautiful cheese bubbling up from the sides, if you did it right!
5. Once your quesadilla is golden brown and cooked through, it's time to take it off the skillet. Use your spatula to carefully remove it, and set it aside on a plate. Repeat with the remaining tortillas, adding filling and cheese to each one. Don't forget to let your skillet heat up before making another quesadilla, so that each one gets a perfect golden brown crust! Mmm...