Place 4 flour tortillas on a clea n work space. Arrange half of the cheese slices, tearing if needed, to cover the surface area.
Equally divide minced jalapeño and shredded chicken over the 4 tortillas. Top with remaining cheese slices and tortillas.
Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat.
When hot, carefully lower your first quesadilla into the skillet using a large spatula. Cook for 1-2 minutes, or until lightly browned, then flip.
Continue with remaining quesadillas.
Cut into fourths and serve with sides!
If you’ve tried this recipe, come back and let us know how it was!
* Every week I pick a store-bought garlic and herb rotisserie chicken. Pre-cooked shredded chicken is the best chicken hack. It can be thrown into quesadillas, soup, chicken salad or eaten on its own. And you if you have some leftover at the end of the week, simply shred and freeze it.