By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
485 cal · 10 min
Spicy Chicken Quesadillas
Recipe GLPR76badfe1373206
Crispy pan-fried flour tortillas stuffed with tender shredded chicken, fiery Pepper Jack cheese, tangy pickled jalapeños, and fresh cilantro. These quesadillas are ready in just 10 minutes and serve two hungry diners. Cut into wedges and serve with your favorite salsa, sour cream, or guacamole.
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Ingredients
3 ounces Shredded cooked chicken breast
1 tablespoon Minced pickled jalapeño peppers
1 tablespoon Fresh cilantro leaves, minced
4 ounces Shredded Pepper Jack cheese
2 Flour tortillas (8-inch)
2 tablespoons Vegetable oil
Salt, to taste
Directions
In a small bowl, combine the shredded chicken breast, minced pickled jalapeños, fresh cilantro, and a pinch of salt. Mix until evenly distributed.
Divide the chicken mixture in half. Lay one flour tortilla flat and spread half of the filling on one half of the tortilla, leaving a ½-inch border. Fold the tortilla in half to create a half-moon shape. Repeat with the second tortilla and remaining filling.
Distribute the shredded Pepper Jack cheese evenly over both quesadillas, pressing it gently so it adheres to the tortillas.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Carefully place one quesadilla in the hot oil and cook for 2 to 3 minutes until the bottom is golden brown and crispy. Flip and cook the other side for another 2 to 3 minutes until the cheese is melted and the tortilla is golden. Remove to a cutting board and repeat with the second quesadilla.
Let cool for 1 minute, then cut each quesadilla into 4 wedges. Serve warm.
Comments
Every ingredient lands easily at Charlotte chains—chicken, jalapeños, cilantro, pepper jack, and flour tortillas are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart. The ten-minute claim is honest if you start with cooked chicken; if you're cooking from raw, budget closer to 25–30 minutes total. At roughly $6–7 for two servings, the cost per plate sits around $3–3.50, driven by the protein, making this economical for a weeknight. The quesadilla format reheats well the next day in a skillet or toaster oven, and the recipe feeds two adults without fussiness.
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