Crispy Chicken Quesadillas for Busy Families

A quesadilla is a tortilla folded around melted cheese and cooked until crisp. The word comes from Spanish, from queso, meaning cheese. In central Mexico, traditional quesadillas are often made with corn masa and filled with Oaxaca cheese, squash blossoms or mushrooms. The flour tortilla version most Americans know is a close cousin, popular across northern Mexico and the southwestern United States, and it is one of the fastest dinners a family can make.

This recipe uses cooked chicken, black beans and corn for a filling that is mild, hearty and full of texture. It takes about 25 minutes from start to finish, and children can do most of the assembly themselves.

A dinner that uses what you have

The best quesadilla fillings are leftovers. A rotisserie chicken from the supermarket is ideal, but any cooked chicken works, including the roast chicken from the night before. If you have no chicken, double the beans or use sautéed peppers, spinach or cooked ground beef instead. The only real rule is that the filling should be fairly dry. Wet ingredients make the tortilla soggy and the cheese slide out as you flip it.

For the cheese, choose something that melts well. Monterey Jack is the usual choice because it is mild and creamy. Mild cheddar is fine, and a blend of the two is even better. Shred your own from a block if you can, since pre-shredded cheese is coated with anti-caking starch and melts less smoothly.

Getting the crispness right

Medium heat is the secret. If the pan is too hot, the tortilla burns before the cheese melts. If it is too cool, the quesadilla turns pale and greasy. Use just a little butter or oil, and press down gently with a spatula as it cooks so the layers stick together. Turn it once, with confidence, using a wide spatula.

The recipe

• Prep 10 min
• Cook 15 min
• Makes 4 quesadillas

IngredientsTap to check off

• 4 large (10-inch) flour tortillas
• 1 1/2 cups shredded cooked chicken
• 1 cup canned black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 2 cups (8 oz) shredded Monterey Jack or mild cheddar
• 1/2 tsp ground cumin
• 1/2 tsp mild paprika
• 1/4 tsp salt
• 1 tbsp butter or oil, for the pan
• Salsa, sour cream and sliced avocado, to serve

MethodTap a step when it is done

1. 1Step 1: Mix the chicken, beans, corn, cumin, paprika and salt in a bowl. Mash a few of the beans lightly with a fork so the filling holds together.
2. 2Step 2: Lay a tortilla on a board. Sprinkle a quarter of the cheese over one half, spoon a quarter of the filling on top and add a little more cheese. Fold the empty half over the filling. Repeat with the other tortillas.
3. 3Step 3: Heat a large nonstick or cast iron pan over medium heat and add a little of the butter. Cook one or two quesadillas at a time for 2 to 3 minutes on each side, until golden and crisp and the cheese has melted.
4. 4Step 4: Keep the finished quesadillas warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
5. 5Step 5: Cut each into three wedges and serve with salsa, sour cream and avocado.

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Ideas for different tastes

Quesadillas are easy to adapt, which makes them perfect for a family with different preferences. Make a plain cheese version for the youngest child, a chicken and bean version for everyone else, and add pickled jalapeños to the adult ones after cooking. Cooked sweet potato mashed with a pinch of cumin is another good vegetarian filling, as are sautéed mushrooms and spinach with cheese.

If you are feeding a crowd, you can bake the quesadillas instead of pan frying them. Place them on a lined baking sheet, brush the tops lightly with oil and bake at 425°F (220°C) for 12 to 15 minutes, flipping halfway. They will not be quite as crisp, but you can cook eight at once.

Serving and storing

Let the quesadillas rest for a minute before cutting, so the cheese sets a little and does not run out. Serve with mild salsa, sour cream or plain yogurt and sliced avocado, and add a simple salad of lettuce, cucumber and lime juice on the side.

Leftover quesadillas keep in the refrigerator for up to three days. Reheat them in a dry skillet or a toaster oven to bring back the crunch, since the microwave makes the tortilla chewy. You can also freeze cooked, cooled quesadillas wrapped in parchment paper and reheat them straight from the freezer in a 375°F (190°C) oven for about 15 minutes.