The quesadillas are quick to make but to save even more time, we used meat from a rotisserie chicken (love that stuff!). We also chose a nice baking apple rather than a hard, tart apple like Granny Smith. I didn't put exact measurements for this recipe because it's really up to you how much chicken, cheese and apple to add to your quesadilla. Aaron and I used two 10" tortillas and found that one per person was more than enough.
Apple Chicken Quesadillas
- 4 8-inch flour tortillas (we used two 12")
- Shredded or chopped cooked chicken
- Monterrey Jack cheese, shredded
- 1 apple, sliced thin
- Salsa or taco sauce
2. Place cheese on 1/2 of tortilla, making sure you leave at least 1/2" edge of tortilla. Add chicken and apple slices. Fold tortilla in half and press down with spatula. Lower heat to low-medium. If you have enough room in your skillet you can add another tortilla to begin heating up.
3. When cheese inside tortilla has melted (you may want to flip once or twice during cooking), remove from skillet to cutting board. Open tortilla and drizzle with salsa or taco sauce. Close tortilla and slice in half. Enjoy!