Description
Chicken Quesadillas are a quick, flavorful, and versatile meal that’s perfect for busy weeknights or casual gatherings. With tender, seasoned chicken, melted cheese, and a crispy tortilla shell, these quesadillas are the ultimate comfort food. You can customize them with your favorite ingredients, like sautéed onions, peppers, or fresh salsa, and they’re perfect for dipping in sour cream, guacamole, or salsa. Whether you’re making them for lunch, dinner, or even as a snack, chicken quesadillas are always a hit!
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup red onion, finely chopped (optional)
- 1/2 cup bell pepper, finely chopped (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
- 4 large flour tortillas
- Sour cream, guacamole, or salsa (for serving)
Instructions
- Prepare the chicken: If you haven’t already, shred the cooked chicken using two forks or a stand mixer. You can also use rotisserie chicken to save time. In a medium bowl, toss the shredded chicken with cumin, chili powder, garlic powder, salt, and pepper. Mix well to coat the chicken in the spices.
- Cook the vegetables (optional): Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and bell pepper (if using) and sauté for 3-4 minutes until softened. This step adds extra flavor, but you can skip it if you prefer a simpler quesadilla.
- Assemble the quesadillas: Lay one tortilla flat on a clean surface. Sprinkle with a portion of the shredded cheese (about 1/4 cup) on one half of the tortilla. Top the cheese with a generous portion of seasoned chicken and any sautéed vegetables you’ve prepared. Fold the tortilla in half, pressing down lightly to secure the filling.
- Cook the quesadillas: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a bit of olive oil or cooking spray. Place the folded quesadilla into the hot skillet and cook for 2-3 minutes per side, or until the tortilla is golden and crispy, and the cheese has melted inside. Remove from the skillet and set aside. Repeat the process with the remaining tortillas and filling.
- Serve: Slice the quesadillas into wedges and serve with sour cream, guacamole, or salsa for dipping.
Notes
Spicy chicken quesadillas: Add diced jalapeños or a few dashes of hot sauce to the chicken mixture for some heat.Vegetarian quesadillas: Skip the chicken and use black beans, sautéed mushrooms, or extra veggies (like zucchini, spinach, or corn) for a vegetarian version.Cheese variations: Use different types of cheese like Monterey Jack, pepper jack, or queso fresco for a different flavor. You can even add a combination of cheeses for extra gooeyness!Add beans: Add black beans or refried beans to the filling for added protein and texture.Grilled chicken: For a smoky flavor, grill the chicken before shredding it, or add grilled vegetables for an even heartier quesadilla.
Nutrition
- Serving Size: 1 quesadilla
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
