There’s nothing quite like biting into a crispy, golden quesadilla filled with melted cheese, tender chicken, and perfectly seasoned veggies. This recipe is a lifesaver for busy weeknights or when you need a quick yet satisfying meal. Chicken quesadillas are not just delicious—they’re also endlessly versatile and perfect for everyone at the table.
Imagine the sound of tortillas sizzling in a skillet, the aroma of spiced chicken and roasted peppers filling your kitchen, and the joy of pulling apart a gooey, cheesy quesadilla. Whether you’re cooking for yourself, your family, or a gathering of friends, this recipe is guaranteed to impress.
Why You’ll Love This Chicken Quesadilla Recipe
- Quick and Easy: Perfect for nights when you’re short on time but still want a delicious meal.
- Customizable: Switch up the ingredients based on what you love or what’s in your fridge.
- Crowd-Pleaser: Everyone loves the combination of crispy tortillas and melty cheese.
- Nutritious: Whole wheat tortillas, fresh veggies, and lean chicken make it wholesome and hearty.
- Freezer-Friendly: You can easily make extras and store them for later.
Ingredients for Chicken Quesadillas
| Ingredient | Quantity |
|---|---|
| Chili powder | 2 teaspoons |
| Kosher salt | ¾ teaspoon |
| Garlic powder | ½ teaspoon |
| Cooked diced or shredded chicken | 2 cups (about 2 medium breasts or 2–3 thighs) |
| Extra-virgin olive oil | 1 tablespoon |
| Yellow onion, diced | ½ |
| Red bell pepper, diced | 1 |
| Orange, yellow, or green bell pepper, diced | 1 (or 1 cup chopped veggies like spinach, mushrooms, zucchini, etc.) |
| Hot sauce | Optional |
| Shredded pepper Jack or Monterey Jack cheese | 1¼ cups, divided |
| Shredded sharp cheddar cheese | ¾ cup, divided |
| Whole wheat tortillas | 4 medium |
| Oil, butter, or nonstick spray | Optional (for cooking the quesadillas) |
For Serving
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Nutritional Information
| Nutrient | Amount Per Quesadilla |
|---|---|
| Calories | ~350 kcal |
| Protein | 22g |
| Carbohydrates | 24g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | ~580mg |
(Note: Nutritional values may vary based on exact ingredients used.)
Step-by-Step Instructions for Chicken Quesadillas
1. Gather and Prepare Ingredients
Before starting, make sure all your ingredients are prepped. Dice the onions and peppers, shred the cheeses, and have your cooked chicken ready.
2. Season the Chicken
- In a bowl, mix the chili powder, kosher salt, and garlic powder. Sprinkle this seasoning blend over the cooked chicken and toss to coat evenly.
3. Cook the Vegetables
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, cooking for 4–5 minutes until they soften and become fragrant.
- If you’re using additional vegetables like mushrooms or spinach, add them now and cook until tender.
4. Combine the Filling
- Add the seasoned chicken to the skillet with the vegetables. Stir everything together, letting the flavors meld for 2–3 minutes.
- If you like a bit of heat, drizzle in some hot sauce at this stage.
5. Assemble the Quesadillas
- Lay a tortilla flat on a clean surface. Sprinkle half of it with a layer of shredded pepper Jack and cheddar cheese.
- Spoon the chicken and vegetable mixture over the cheese. Add another light sprinkle of cheese on top, then fold the tortilla in half. Repeat with the remaining tortillas.
6. Cook the Quesadillas
- Heat a nonstick skillet or griddle over medium heat. Lightly coat it with oil, butter, or nonstick spray.
- Place the folded quesadilla on the skillet and cook for 2–3 minutes on each side until golden brown and crispy. The cheese should be melted, and the filling heated through.
- Transfer the cooked quesadilla to a plate and repeat with the remaining ones.
7. Slice and Serve
- Use a sharp knife or pizza cutter to slice each quesadilla into wedges.
- Serve immediately with salsa, guacamole, and sour cream or plain Greek yogurt.
Tips for Perfect Chicken Quesadillas
1. Use Fresh Ingredients
Fresh chicken, crisp vegetables, and high-quality cheese make all the difference in flavor and texture.
2. Don’t Overfill
Too much filling can make the quesadilla hard to flip and cause the tortilla to tear. Stick to a manageable amount.
3. Customize the Heat
For spicier quesadillas, add hot sauce, diced jalapeños, or a pinch of cayenne pepper to the filling.
4. Cook Slowly
Cook the quesadillas over medium heat to ensure the cheese melts fully without burning the tortilla.
5. Keep Them Warm
If you’re making a large batch, keep the cooked quesadillas warm in a 200°F oven while you finish the rest.
Serving Suggestions
Chicken quesadillas are delicious on their own but even better when paired with these sides:
- Dips: Serve with salsa, guacamole, or sour cream for dipping.
- Salad: A fresh green salad with a zesty vinaigrette complements the quesadillas perfectly.
- Rice and Beans: Pair with Mexican rice and black beans for a hearty meal.
- Corn Salad: Add a side of fresh corn and black bean salad for a zesty, refreshing touch.
Common Variations of Chicken Quesadillas
1. Vegetarian Quesadillas
Skip the chicken and double the vegetables. Add heartier options like black beans or roasted sweet potatoes for a filling alternative.
2. Buffalo Chicken Quesadillas
Toss the cooked chicken in buffalo sauce and add blue cheese crumbles for a tangy, spicy twist.
3. BBQ Chicken Quesadillas
Replace the chili powder seasoning with your favorite BBQ sauce for a smoky flavor.
4. Breakfast Quesadillas
Add scrambled eggs, cooked bacon, or sausage for a breakfast-friendly option.
5. Extra Cheesy Quesadillas
Mix in more cheese varieties like mozzarella, queso fresco, or provolone for an ultra-cheesy bite.
FAQs About Chicken Quesadillas
1. Can I make quesadillas ahead of time?
Yes! Assemble the quesadillas and store them in the fridge for up to 24 hours before cooking.
2. Can I freeze leftover quesadillas?
Absolutely. Let the quesadillas cool, wrap them individually, and freeze them for up to 2 months. Reheat in a skillet or oven for best results.
3. What’s the best cheese for quesadillas?
Pepper Jack, Monterey Jack, and cheddar are great options because they melt well and add bold flavors.
4. Can I use corn tortillas?
Yes, but corn tortillas are smaller and less flexible, so handle them gently to avoid tearing.
5. How do I reheat quesadillas?
Reheat in a skillet over medium heat or in the oven at 375°F until warmed through. Avoid microwaving, as it can make the tortillas soggy.
6. Can I use rotisserie chicken?
Yes, rotisserie chicken is a time-saving option that works perfectly in this recipe.
Make This Chicken Quesadilla Recipe Tonight
With crispy tortillas, gooey cheese, and flavorful chicken filling, this Chicken Quesadilla Recipe is perfect for any occasion. It’s quick, customizable, and guaranteed to be a hit with family and friends.
So why wait? Gather your ingredients, heat your skillet, and treat yourself to this irresistible dish.
Chicken Quesadilla Recipe: A Delicious, Quick, and Family-Friendly Favorite
Ingredients
- 2 teaspoons chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2–3 thighs)
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 orange yellow, or green bell pepper, diced (or 1 cup of baby spinach, mushrooms, or zucchini)
- Hot sauce optional
- 1¼ cups shredded pepper Jack or Monterey Jack cheese divided
- ¾ cup shredded sharp cheddar cheese divided
- 4 medium whole wheat tortillas
- Oil butter, or nonstick spray (optional for cooking)
- Salsa
- Guacamole
- Sour cream or plain Greek yogurt
Instructions
- Prepare Ingredients: Dice the vegetables, shred the cheese, and have the cooked chicken ready.
- Season the Chicken: Mix chili powder, kosher salt, and garlic powder in a bowl. Toss the chicken with the spice blend until evenly coated.
- Cook the Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers. Cook for 4–5 minutes, stirring occasionally, until soft and fragrant. Add any additional vegetables like spinach or mushrooms and cook until tender.
- Combine the Filling: Add the seasoned chicken to the skillet. Stir and let the mixture cook for 2–3 minutes. If desired, drizzle hot sauce over the filling for extra spice.
- Assemble the Quesadillas: Lay a tortilla flat. Sprinkle half of the tortilla with shredded cheese (pepper Jack and cheddar), add the chicken and veggie mixture, and top with another layer of cheese. Fold the tortilla in half. Repeat with the remaining tortillas.
- Cook the Quesadillas: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil, butter, or nonstick spray. Cook the quesadilla for 2–3 minutes per side until golden brown and the cheese is melted. Repeat for all quesadillas.
- Slice and Serve: Use a knife or pizza cutter to slice each quesadilla into wedges. Serve hot with salsa, guacamole, and sour cream or plain Greek yogurt.