Craving crispy, cheesy comfort but short on time? These Pantry Salsa Shredded Chicken Quesadillas are your weeknight hero! Transform simple canned staples into a vibrant, fresh-tasting salsa while spiced, pre-cooked chicken fills melty, golden tortillas.

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

For Pantry Salsa:
1 can (14 oz/400g) diced tomatoes, drained
¼ cup canned corn, drained
¼ cup canned black beans, rinsed
2 tbsp diced canned green chiles (or pickled jalapeños)
2 tbsp finely chopped red onion (or 1 tsp onion powder)
1 tbsp lime juice (or 1 tsp vinegar)
½ tsp cumin
½ tsp garlic powder
Salt to taste
Fresh cilantro (optional)

For Chicken Filling:
2 cups cooked shredded chicken (rotisserie or canned)
1 tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
1 tbsp oil

For Assembly:
8 medium flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or blend)
Oil or butter for cooking

Instructions

Make the Pantry Salsa:
Combine all salsa ingredients in a bowl. Refrigerate until serving.

Prepare the Chicken Filling:
1. Heat oil in a skillet over medium heat.
2. Add shredded chicken, cumin, chili powder, garlic powder, paprika, salt, and pepper.
3. Sauté for 3–5 minutes until fragrant and warmed through. Remove from heat.

Assemble and Cook Quesadillas:
1. Layer: Place tortilla in a dry skillet over medium heat. Sprinkle cheese over half, add ¼ chicken mixture, top with more cheese, and fold.
2. Crisp: Lightly brush outside with oil/butter. Cook 2–3 minutes per side until golden.
3. Repeat: Make 4 quesadillas total.
4. Serve: Cut into wedges. Serve with pantry salsa and sour cream or Greek yogurt.