Description
Handheld, cheesy tortilla pockets filled with tender spiced chicken and melted cheese. These crispy, flavor-packed triangles offer authentic Mexican comfort with a convenient triangle cut for easy eating.
Ingredients
Tortillas (whole wheat or flour)
2 cups cooked shredded chicken
1½ cups shredded cheese (cheddar or Oaxaca)
1 tablespoon ground taco seasoning
2 tablespoons avocado oil (or vegetable oil)
Instructions
Preheat skillet over medium-high heat with oil
Place 1 tortilla in skillet, sprinkle ½ cup cheese across half
Add ¼ cup seasoned chicken over cheese
Fold tortilla into a taco shell shape
Press edges to seal, cooking 30-45 seconds per side
Transfer to cutting board, let rest 1 minute
Cut into 3 triangles using a pizza cutter
Repeat with remaining tortillas, adding oil between batches
Notes
Blot tortillas with paper towels for extra crispiness
Use rotisserie chicken for time-saving convenience
Rotate quesadillas every 20 seconds for even browning
Double filling for thicker pockets
Gluten-free option: use corn tortillas
Vegan option: substitute cashew cheese or plant-based cheddar
Nutrition
- Serving Size: 3 triangles
- Calories: 280
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg