Skillet Chicken & Cheddar Quesadillas with Shredded Lettuce
Ingredients
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- 1 1/2 cups all-purpose flour≈ $0.50
- 1/2 cup warm water≈ $0.25
- 2 tbsp olive oil (plus extra for pan)≈ $0.30
- 1 chicken breast, cut into thin strips≈ $3.20
- 1 cup shredded cheddar cheese≈ $2.40
- 1 1/2 cups crisp lettuce, shredded≈ $0.45
- 1/2 tsp ground cumin≈ $0.10missing
- 1 tsp salt≈ $0.10
- 1/2 tsp black pepper≈ $0.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Mix flour, 1/2 tsp salt, 2 tbsp olive oil, and warm water to form a soft dough. Knead for 2 minutes, divide into 4 balls, and roll out thinly into tortillas.
- 2
Season chicken strips with ground cumin, salt, and black pepper.
- 3
Sauté chicken in a hot skillet with a touch of olive oil until fully cooked and slightly browned (about 5-6 minutes); set aside.
- 4
Dry-cook each tortilla in a hot skillet for 1 minute per side until bubbly and lightly charred.
- 5
Assemble quesadillas by placing cooked chicken and cheddar cheese over half of each tortilla, fold over, and toast in a lightly oiled pan until cheese is melted and exterior is crispy.
- 6
Slice into triangles and serve hot alongside a pile of crisp shredded lettuce.