This chicken quesadilla recipe is a lifesaver for busy weeknights. It requires minimal ingredients, is incredibly versatile, and cooks in under 30 minutes. It’s kid-friendly, freezer-friendly, and endlessly adaptable with different proteins, veggies, or cheeses. Plus, the crispy exterior paired with the melty filling is simply irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken (shredded or diced)
Flour tortillas
Shredded cheese (cheddar, Monterey Jack, or a blend)
Olive oil or butter (for crisping the tortillas)
Optional add-ins: sautéed onions, bell peppers, jalapeños, corn, black beans, or fresh cilantro
Optional toppings: sour cream, salsa, guacamole, or hot sauce
Directions
Heat a skillet over medium heat and add a bit of olive oil or butter.
Place one tortilla in the skillet and sprinkle cheese evenly over half of it.
Layer the cooked chicken over the cheese, along with any desired add-ins like peppers or onions.
Fold the tortilla in half over the filling to form a half-moon shape.
Cook for 2–3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove from the skillet and let sit for a minute before slicing into wedges.
Serve with your favorite toppings.
Servings and timing
This recipe makes 2 to 4 servings depending on the size of your tortillas and the amount of filling used. Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Spicy Quesadilla: Add diced jalapeños or a dash of hot sauce to the filling.
BBQ Chicken Quesadilla: Toss the chicken in barbecue sauce for a smoky twist.
Vegetarian Quesadilla: Swap chicken for black beans, mushrooms, or spinach.
Breakfast Quesadilla: Add scrambled eggs, bacon, and cheese for a morning meal.
Buffalo Chicken Quesadilla: Use shredded chicken mixed with buffalo sauce and a sprinkle of blue cheese.
Storage/Reheating
Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on a skillet over medium heat until warmed through and crispy. You can also reheat in an oven at 350°F for about 10 minutes or use a toaster oven. Avoid microwaving if possible as it can make the tortilla soggy.
FAQs
What kind of chicken works best for quesadillas?
Cooked and shredded rotisserie chicken, grilled chicken breasts, or even leftover roasted chicken work great.
Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas are smaller and may be more delicate, so handle them carefully.
How do I make the quesadilla extra crispy?
Use a light coating of oil or butter in the skillet and cook on medium heat for a golden, crispy crust.
What’s the best cheese for chicken quesadillas?
Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully and offer great flavor.
Can I make chicken quesadillas ahead of time?
Yes, assemble the quesadillas and refrigerate them uncooked. Cook when ready to serve for best texture.
Can I freeze chicken quesadillas?
Yes, wrap tightly and freeze cooked quesadillas. Reheat in a skillet or oven for best results.
Are chicken quesadillas healthy?
They can be part of a balanced meal, especially when using whole wheat tortillas and lean chicken, and served with veggies.
What dipping sauces go well with chicken quesadillas?
Sour cream, salsa, guacamole, or chipotle mayo are all great options.
How do I prevent the quesadilla from falling apart?
Don’t overfill, and press gently with a spatula while cooking to help seal the sides.
Can I add vegetables to the filling?
Absolutely. Onions, bell peppers, corn, and spinach all work well.
Conclusion
Chicken quesadillas are a fast, flavorful, and satisfying dish that can be customized to please anyone. Whether you’re making a quick meal for yourself or feeding a family, this recipe delivers on convenience and taste. Keep it simple or get creative with fillings—the result is always delicious.
A quick and delicious chicken quesadilla made with tender cooked chicken, melty cheese, and crispy golden tortillas. Perfect for lunch, dinner, or a crowd-pleasing appetizer.
Ingredients
2 cups cooked chicken, shredded or diced
4 large flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
2 tablespoons olive oil or butter (for crisping)
Optional add-ins: sautéed onions, bell peppers, jalapeños, corn, black beans, fresh cilantro
Optional toppings: sour cream, salsa, guacamole, hot sauce
Instructions
Heat a skillet over medium heat and add a bit of olive oil or butter.
Place one tortilla in the skillet and sprinkle cheese evenly over half of it.
Layer the cooked chicken over the cheese, along with any desired add-ins like peppers or onions.
Fold the tortilla in half over the filling to form a half-moon shape.
Cook for 2–3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
Remove from the skillet and let sit for a minute before slicing into wedges.
Serve warm with your favorite toppings.
Notes
Use rotisserie or leftover chicken for convenience.Don’t overfill the quesadilla to prevent it from falling apart.For extra crispiness, press gently with a spatula while cooking.Make-ahead tip: assemble and refrigerate before cooking.Store leftovers in the fridge for up to 3 days and rehet in a skillet or oven.
