Shred the cooked chicken breast and season it with taco seasoning, garlic powder, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices.
Make the quesadilla sauce:
In a small bowl, combine the sour cream, taco seasoning, and hot sauce (if using) to create a tangy and flavorful sauce. Stir until smooth.
Assemble the quesadilla:
Lay one tortilla flat on a clean surface. Spread a generous tablespoon of the quesadilla sauce over the tortilla. Then, layer half of the shredded chicken evenly across the tortilla. Top with shredded cheese.
Cook the quesadilla:
Heat a skillet or griddle over medium heat and add the olive oil or butter. Once hot, place the tortilla with the filling into the skillet. Cook for 2-3 minutes on one side until golden and crispy. Carefully flip the quesadilla and cook for another 2-3 minutes on the other side until the cheese is melted and the tortilla is crispy and golden brown.
Serve and enjoy:
Remove the quesadilla from the skillet and allow it to cool for a minute. Cut it into wedges and serve with additional sour cream, salsa, or guacamole on the side.
Serving and Storage Tips:
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