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- 2 cups cooked chicken, shredded - 1 cup cooked rice (white or brown) - 1 cup bell pepper, diced - 1 medium onion, diced - 1 cup corn (fresh or frozen) - 2 cups shredded cheese (cheddar or Monterey Jack) - 4 large flour tortillas - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Salsa (for serving) The main ingredients in this Chicken and Rice Skillet Quesadilla create a comfort dish. The shredded chicken gives protein and flavor. The cooked rice adds bulk and heartiness. Diced bell pepper and onion bring color and crunch. For the additional ingredients, corn adds sweetness and texture. Shredded cheese melts beautifully, binding the filling. Flour tortillas wrap everything up, giving a soft, crispy bite. Seasoning is key. Cumin and chili powder add warmth and depth. Salt and pepper balance the flavors. Fresh cilantro brightens each bite. Salsa on the side adds a zesty kick. You can find the full recipe to guide you through each step. Enjoy cooking! First, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell peppers. Sauté these for about 4-5 minutes until they soften. Next, stir in the cooked chicken, rice, corn, cumin, chili powder, salt, and pepper. Cook this mixture for another 2-3 minutes until it is warm. Now, remove the chicken and rice mix from the skillet and set it aside. In the same skillet, add another tablespoon of olive oil. Lay one tortilla flat on the skillet. Sprinkle a good amount of shredded cheese on one half of the tortilla. Spoon a portion of the chicken and rice mixture over the cheese. Then, add another layer of cheese on top. Fold the tortilla in half to cover all the filling. Cook the quesadilla for about 3-4 minutes on one side. You want it to turn golden brown and crispy. Carefully flip the quesadilla and cook the other side for another 3-4 minutes. This will melt the cheese and make both sides golden. Remove it from the skillet and let it cool for a minute. Cut it into wedges and repeat the steps for the remaining tortillas. For the full recipe, check out the earlier section. To make a great quesadilla, you must ensure the tortillas are crispy. Here’s how: - Heat the skillet: Start with a hot skillet. This helps the tortilla crisp up well. - Use enough oil: Spread olive oil evenly. This creates a golden crust. Choosing the right cheese is also key. I suggest using a mix of: - Cheddar: This cheese melts well and adds a sharp flavor. - Monterey Jack: It gives a creamy texture and balances the sharpness. When serving your quesadillas, presentation matters. Here are some tips: - Use a vibrant plate: A colorful plate makes your food pop. - Garnish with cilantro: Fresh cilantro adds a beautiful touch and a fresh flavor. To enhance the flavor, consider these accompaniments: - Salsa: This adds a nice kick. - Sour cream: It balances the heat and adds creaminess. Using leftovers can save you time. Here’s how: - Use cooked chicken and rice: If you have these ready, your prep time drops. - Mix in leftover veggies: Toss in any veggies you have for extra flavor. Preparing ingredients in advance also helps: - Chop veggies ahead: Store them in the fridge for easy access. - Shred cheese: Do this before cooking to speed up the assembly process. For the full recipe, check out the detailed instructions above! {{image_2}} You can easily swap out the proteins in this recipe. Ground beef or tofu works great. Each option brings its own taste and texture. If you want to try different rice, jasmine or basmati rice adds a nice twist. You can even use quinoa for a fun change. Just remember to adjust your cooking times if needed. To kick up the heat, add some cayenne or jalapeños. A pinch of smoked paprika can also add depth. If you love veggies, toss in spinach, zucchini, or mushrooms. These ingredients not only taste good but also pack in extra nutrients. Looking to make breakfast quesadillas? Use scrambled eggs and cheese for a hearty start. You can add avocado or salsa for freshness. For kids, keep it simple with just cheese and chicken. This way, you can please even the pickiest eaters. For the full recipe, check out the Cheesy Chicken & Rice Skillet Quesadilla section! To store cooked quesadillas, let them cool first. Wrap each quesadilla in plastic wrap or foil. Place them in an airtight container. This keeps them fresh and safe to eat. When reheating, choose a skillet or oven. Heat on low to medium. This warms them through without burning. You can also use a microwave, but this may make them soggy. To freeze raw quesadillas, assemble them first. Place parchment paper between each quesadilla. This helps prevent sticking. Then, put them in a freezer bag. When ready to cook, take a quesadilla out. Thaw it in the fridge overnight. Cook from frozen in a skillet for about 5-7 minutes on each side. This keeps them crispy and delicious. Leftover quesadillas last about 3-4 days in the fridge. Always check for signs of spoilage. Look for mold or an off smell. If you see or smell anything strange, throw them away. By following these steps, you can enjoy your Chicken and Rice Skillet Quesadilla later. For the full recipe, check out the details above. To make this dish, follow these steps: 1. Heat 1 tablespoon of olive oil in a skillet. 2. Add diced onion and bell peppers. Cook for 4-5 minutes. 3. Add cooked chicken, rice, corn, cumin, chili powder, salt, and pepper. Stir for 2-3 minutes. 4. Remove the mixture from the skillet. 5. Add another tablespoon of olive oil. Place a tortilla in the skillet. 6. Sprinkle cheese on one half of the tortilla. 7. Spoon the chicken and rice mix on top of the cheese. 8. Add more cheese on top, then fold the tortilla. 9. Cook for 3-4 minutes until golden, then flip and cook 3-4 more minutes. 10. Cut into wedges and serve. For the full recipe, check above. Yes, you can use many types of cheese. Here are some great options: - Pepper Jack for a spicy kick. - Mozzarella for a gooey texture. - Gouda for a rich, smoky flavor. - Feta for a tangy taste. Feel free to mix cheeses for more flavor. Pair these quesadillas with tasty sides. Here are some ideas: - Fresh salsa for a zesty dip. - Guacamole for creaminess. - Sour cream to cool down the heat. - A simple salad for freshness. These sides add fun flavors and textures. Enjoy! This article covered all you need to know about making Chicken and Rice Quesadillas. We discussed ingredients, cooking steps, and storage tips. Quesadillas are fun, tasty, and easy to make. Try different fillings or spices to create your perfect dish. Remember, a good quesadilla is all about the ingredients and cooking method. With these tips, you can serve a delicious meal at home. Enjoy this simple and delicious recipe!

Chicken and Rice Skillet Quesadilla

Looking for a quick and delicious meal? Try this Cheesy Chicken & Rice Skillet Quesadilla! This recipe is packed with flavor using shredded chicken, colorful bell peppers, and melted cheese all wrapped in crispy tortillas. Perfect for dinner or a fun lunch! Get ready to impress your family and friends with this easy 30-minute dish. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup cooked rice (white or brown)

1 cup bell pepper, diced (mix of colors for variety)

1 medium onion, diced

1 cup corn (fresh or frozen)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

2 cups shredded cheese (cheddar or Monterey Jack)

4 large flour tortillas

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Salsa (for serving)

Instructions
 

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers, sautéing until they are softened (about 4-5 minutes).

    Stir in the cooked chicken, rice, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until everything is heated through.

      Remove the chicken and rice mixture from the skillet and set aside.

        In the same skillet, add another tablespoon of olive oil. Lay one tortilla flat and sprinkle a generous amount of shredded cheese on half of the tortilla.

          Spoon a portion of the chicken and rice mixture over the cheese, then add another layer of cheese on top. Fold the tortilla in half to cover the filling.

            Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden and the cheese is melted.

              Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.

                Repeat the process for the remaining tortillas.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the quesadilla wedges on a vibrant plate, garnished with fresh cilantro and a side of salsa for dipping. For an extra touch, add a dollop of sour cream or guacamole!