Chicken & Cheese Quesadilla

1. Heat Olive Oil

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. This will ensure your quesadilla cooks evenly and achieves that perfect golden crisp.

2. Assemble and Cook Quesadilla

Once the oil is hot, place one tortilla in the skillet. Immediately layer on ¼ cup of shredded Mexican blend cheese, followed by the shredded chicken. Sprinkle the Tajín seasoning evenly over the chicken, then add another ¼ cup of the cheese on top. The cheese will melt and act as a binder, holding all the delicious ingredients together. Place the second tortilla on top, pressing down gently to set the quesadilla.

3. Cook Until Golden

Allow the quesadilla to cook for about 2 minutes. You'll know it's ready to flip when the cheese starts to melt and the bottom tortilla turns a beautiful golden brown. Carefully flip the quesadilla using a spatula, and cook for another minute or so on the other side until it's crispy and golden.

4. Slice and Serve

Transfer the quesadilla to a cutting board and let it rest for a couple of minutes. This brief resting period allows the cheese to set slightly, making it easier to cut. Use a pizza cutter or a chef's knife to slice the quesadilla into four wedges.

5. Serve with Sour Cream

Serve the quesadilla on plates, adding a tablespoon of sour cream to each for a creamy, tangy finish. Enjoy your savory chicken and cheese quesadilla hot, with the perfect balance of melted cheese, seasoned chicken, and a crispy tortilla.