Looking for a quick and satisfying dinner that never fails to please? This easy chicken quesadilla recipe transforms simple ingredients into a restaurant-worthy meal that's ready in just 20 minutes. Perfectly seasoned chicken, melty cheese, and crispy tortillas come together to create that authentic Mexican-inspired flavor you're craving. Whether you're cooking for your family or hosting friends, these chicken quesadillas are guaranteed to become your go-to recipe.
Why You'll Love This Simple Chicken Quesadilla Recipe
This chicken quesadilla recipe stands out for its perfect balance of convenience and flavor. Traditional Mexican quesadillas have been adapted for home cooking without sacrificing any of the authentic taste. They're perfect for busy weeknights, casual entertaining, or when you need to transform leftover chicken into something exciting. Plus, they're customizable to suit everyone's tastes and dietary preferences.
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Ingredients
For the Chicken Filling:
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas (8-inch)
- 2 cups Mexican cheese blend, shredded
- 1 cup Monterey Jack cheese, shredded
- Cooking spray or butter for tortillas
Optional Toppings:
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Lime wedges
- Hot sauce
Instructions
Prepare the Chicken Filling
- Heat olive oil in a large skillet over medium-high heat
- Add diced onions and bell peppers, cooking until softened (about 5 minutes)
- Add minced garlic and cook for another 30 seconds until fragrant
- Add shredded chicken and taco seasoning
- Stir well to combine and cook for 2-3 minutes until heated through
- Season with salt and pepper to taste
- Transfer to a bowl and clean the skillet for quesadilla assembly
Assemble the Quesadillas
- Lay a tortilla flat on a clean surface
- Sprinkle about ½ cup of the mixed cheeses on one half of the tortilla
- Add approximately ⅓ cup of the chicken mixture over the cheese
- Top with another sprinkle of cheese (this helps the quesadilla stick together)
- Fold the empty half over the filled half to create a half-moon shape
Cook the Quesadillas
- Heat the same skillet over medium heat
- Lightly spray one side of the quesadilla with cooking spray (or brush with butter)
- Place the quesadilla in the skillet, sprayed side down
- Cook for 2-3 minutes until golden brown and crispy
- Spray the top side with cooking spray, then carefully flip
- Cook for another 2-3 minutes until cheese is fully melted and both sides are crispy
- Remove to a cutting board and let rest for 1 minute before slicing
Hints and Tips
- Use rotisserie chicken to save time and add extra flavor
- Shred your own cheese rather than using pre-shredded for better melting
- Don't overfill the quesadillas – less is more for proper sealing
- Let the quesadillas rest briefly before cutting to prevent the filling from spilling out
Dietary Benefits & Serving Suggestions
This chicken quesadilla recipe is high in protein and can be adapted for various dietary needs. For a healthier version, use whole wheat tortillas and reduce the cheese amount. Serve with:
- Mexican rice
- Black beans
- Fresh green salad
- Corn salad
- Mexican coleslaw
Recipe Variations & Substitutions
- Make it spicy: Add diced jalapeños or chipotle peppers
- Healthier option: Use low-fat cheese and whole wheat tortillas
- Gluten-free: Replace flour tortillas with corn tortillas
- Vegetarian: Substitute chicken with black beans and corn
Equipment
- Large skillet or griddle
- Spatula
- Cheese grater
- Cutting board
- Sharp knife
- Measuring cups and spoons
Storage
- Store assembled but uncooked quesadillas between sheets of wax paper in an airtight container for up to 24 hours
- Keep cooked quesadillas in the refrigerator for up to 3 days
- Reheat in a skillet over medium heat for best results, or in the microwave for 30-45 seconds
Top Tip
For the crispiest quesadillas, avoid using too much oil or cooking spray. A light coating is all you need – too much will make the tortillas soggy rather than crispy.
FAQ
Yes! Prepare the chicken filling up to 3 days in advance and store it in the refrigerator. Assemble and cook quesadillas just before serving for the best results.
Make sure your filling isn't too wet, and cook the quesadillas over medium heat until properly crispy on both sides. Let them rest for a minute before cutting.
While possible, freezing isn't recommended as the texture can become compromised. If you must freeze them, wrap individually in foil and plastic wrap, and use within 2 months.
A combination of Mexican cheese blend and Monterey Jack provides the perfect balance of flavor and melting properties. Avoid pre-shredded cheese as it contains anti-caking agents that affect melting.
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Pairing
These are my favorite dishes to serve with Quesadilla Recipe :
Chicken Quesadilla Recipe
Ingredients
Chicken Filling
- 2 cups cooked chicken shredded or diced
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 1 bell pepper sliced
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
- Salt and pepper to taste
For Assembly
- 6 large flour tortillas 8-inch
- 2 cups Mexican cheese blend shredded
- 1 cup Monterey Jack cheese shredded
- Cooking spray or butter for tortillas
Optional Toppings
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Lime wedges
- Hot sauce
Instructions
Prepare the Chicken Filling
- Heat olive oil in a large skillet over medium-high heat
- Add diced onions and bell peppers, cooking until softened (about 5 minutes)
- Add minced garlic and cook for another 30 seconds until fragrant
- Add shredded chicken and taco seasoning
- Stir well to combine and cook for 2-3 minutes until heated through
- Season with salt and pepper to taste
- Transfer to a bowl and clean the skillet for quesadilla assembly
Assemble the Quesadillas
- Lay a tortilla flat on a clean surface
- Sprinkle about ½ cup of the mixed cheeses on one half of the tortilla
- Add approximately ⅓ cup of the chicken mixture over the cheese
- Top with another sprinkle of cheese (this helps the quesadilla stick together)
- Fold the empty half over the filled half to create a half-moon shape
Cook the Quesadillas
- Heat the same skillet over medium heat
- Lightly spray one side of the quesadilla with cooking spray (or brush with butter)
- Place the quesadilla in the skillet, sprayed side down
- Cook for 2-3 minutes until golden brown and crispy
- Spray the top side with cooking spray, then carefully flip
- Cook for another 2-3 minutes until cheese is fully melted and both sides are crispy
- Remove to a cutting board and let rest for 1 minute before slicing
Notes
- Use rotisserie chicken to save time and add extra flavor
- Shred your own cheese rather than using pre-shredded for better melting
- Don't overfill the quesadillas – less is more for proper sealing
- Let the quesadillas rest briefly before cutting to prevent the filling from spilling out
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