Ingredients
Scale
- 2 cups cooked shredded chicken
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar or mozzarella
- 3/4 cup pico de gallo, drained slightly
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 tablespoon butter or oil for cooking
Instructions
- In a large bowl, combine the shredded chicken, cottage cheese, shredded cheese, pico de gallo, cumin, garlic powder, and black pepper. Mix until well combined.
- Heat a nonstick skillet over medium heat and add a little butter or oil.
- Place one tortilla in the skillet, then spoon about a quarter of the filling onto half of the tortilla.
- Fold the tortilla over to create a pocket and press gently to seal.
- Cook for 3 to 4 minutes on each side, or until the tortilla is golden and crispy and the cheese has melted.
- Repeat with the remaining tortillas and filling.
- Slice each quesadilla pocket into wedges and serve warm.
Notes
- Drain your pico de gallo well before mixing to keep the filling from getting too wet.
- Use rotisserie chicken to save time on prep.
- Swap cheddar for mozzarella if you prefer a milder flavor.
- Press the folded tortilla down gently with a spatula while cooking to get an even, crispy result.
- Serve with sour cream, guacamole, or extra pico de gallo on the side.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 quesadilla pocket
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg