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Golden-brown chicken quesadillas stacked and filled with juicy chicken, melted cheese, and colorful peppers, served with guacamole, sour cream, and fresh avocado, perfect for a Chicken Quesadilla Recipe.

Easy Chicken Quesadilla Recipe to Make 5 Steps

A crowd-pleasing chicken quesadilla recipe that's super easy to make and guaranteed to satisfy both kids and adults. Loaded with cheese and perfectly seasoned chicken.
5 from 1 vote
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Course: dinner
Cuisine: Mexican
Keyword: chicken quesadilla recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 quesadillas
Calories: 420kcal
Cost: $12

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
 

Nutrition

Calories: 420kcal | Carbohydrates: 26g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 680mg | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Calcium: 250mg | Iron: 2.1mg