A delightful twist on classic quesadillas, these tortilla pockets are filled with a savory chicken and cheese mixture, perfect for a quick and satisfying meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy tortilla texture.
Season the chicken breasts with salt and black pepper.
Cut the chicken into smaller pieces for quicker cooking.
Cook the chicken in a lightly greased skillet over medium heat until fully cooked and no longer pink inside, about 8-10 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Shred the cooked chicken into small pieces using two forks.
Shredding the chicken allows it to mix well with the other ingredients.
Combine the shredded chicken, salsa, and shredded cheddar cheese in a bowl.
Mix thoroughly to ensure even distribution of flavors.
Spread a portion of the chicken mixture onto one half of each tortilla, leaving a small border around the edges.
Avoid overfilling to prevent the mixture from spilling out during baking.
Fold the tortillas over the filling and press the edges to seal.
Use a little water to moisten the edges for a better seal.
Place the filled tortillas on a baking sheet and bake in the preheated oven for 5-7 minutes, or until the tortillas are golden and crispy.
Keep an eye on the tortillas to prevent over-browning.
Remove from the oven and let cool slightly before serving.
Serve with a side of sour cream or guacamole for dipping.
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