This chicken quesadilla recipe delivers a mouthwatering combination of tender chicken, melted cheese, bell peppers, sweet onions, and fresh tomatoes. This classic Mexican dish is a perfect fusion of textures and tastes that your whole family will love. And it takes less time to make than picking up takeout.
Elevate your culinary experience with this simple, easy-to-make recipe that promises to satisfy your cravings. My chicken quesadilla makes a delicious snack, lunch, or dinner. It’s perfect for your next game day or a busy weeknight dinner.
There is something magically delicious about chicken quesadillas; they’re easy to make and easy to adapt using ingredients you enjoy eating.
If you love quesadillas, make sure to check out our smoked salmon quesadilla recipe. And if you’re a fan of Mexican recipes, try our blackened chicken taco bar and grilled chicken fajita bar. I promise they will become family favorites.
Ingredients
Gather the ingredients needed to make our recipe. Culinary professionals call this the Mise en Place, which means “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
I used sweet Vidalia onions to make this dish, but you can use red onion, green onion, or Spanish onions to make the chicken quesadillas. If you’re not a fan of onions or peppers, feel free to leave them out.
I used a combination of white meat and dark meat for my recipe, but you can use all chicken breasts or chicken thighs. It’s also a great way to use up leftovers from my chicken parmesan recipe.
You can add a sprinkle of garlic powder, taco seasoning, or chili powder to the cooked chicken to boost the flavor. If you’d like to add a touch of heat, use a little cayenne pepper.
Flour tortillas are traditionally used to make quesadillas, but you use corn tortillas if you prefer.
How to Make Chicken Quesadillas
Follow along with my instructions to see how to make chicken quesadillas in your own kitchen.
- Add the Colby Jack cheese and sharp cheddar cheese to a medium bowl and mix to combine.
- Find a frying pan or large skillet big enough to fit large flour tortillas flat in the pan (alternatively, you could use smaller flour tortillas).
- Place the pan over medium heat, and when the pan is hot, add a teaspoon of butter to the frying pan, spreading the melted butter on the pan. Then, place the flour tortilla flat on the pan so one side of the tortilla is in contact with the buttered pan.
*Olive oil can be substituted for the butter. - Add ½ cup of chopped cooked chicken (or shredded chicken) to the flour tortilla.
- Add half of the cheese mixture over the cooked chicken on each of the quesadillas.
- Add half of the peppers, tomatoes, and onion on top of the cheese.
- Fold the tortilla in half and cook quesadillas on each side for 2 minutes, allowing for the cheese to melt and all ingredients to cook together.
*Be careful not to let the quesadilla burn. If the pan is too hot, remove it from the heat for one minute, then return it to the heat. You want the tortilla golden brown, not burnt.
Use a knife or pizza cutter to cut the chicken quesadilla into four sections, then serve with my quesadilla dipping sauce, sour cream, hot sauce, guacamole, or homemade salsa. It’s a party on a plate!
Store any leftover chicken quesadillas refrigerated in an airtight container for 1-2 days.
Recipe FAQs
Pre-shredded cheese is definitely easier to use, but it contains a caking agent to keep it from sticking together. This can also affect how well the cheese melts. I do use pre-shredded from time to time, but I prefer shredding my own cheese whenever possible.
If you prefer to keep it vegetarian, try adding pinto beans, black beans, or chili beans to the tortilla before closing. You can also add rice, jalapeno peppers, or jarred salsa.
You can also use beef, pork, or shrimp instead of chicken. The options are limitless.
Basically, it’s filled with shredded cheese and cooked seasoned chicken. That being said, it can contain onion, peppers, mushrooms, tomatoes, and corn. Depending on your taste preference, you could add asparagus, broccoli, spinach, zucchini, or any of your favorite vegetables. Avocado can be served with the quesadilla, but I would include it in the filling.
Using taco seasoning is an easy and delicious way to season the chicken. If you prefer, you can use a combination of onion powder, garlic powder, dried oregano, cumin, chili powder, paprika (smoked or regular), salt, and black pepper. You can adjust those seasonings to your taste preference.
For additional heat, add a little cayenne pepper.
Easy Chicken Quesadilla Recipe
Ingredients
- 2 large flour tortillas
- 1 cup cooked chicken shredded or chopped
- ½ cup Colby Jack cheese shredded
- ½ cup sharp cheddar cheese shredded
- ½ cup bell peppers diced
- ½ cup onions diced – sweet, white, or red.
- ½ cup tomatoes diced
Instructions
- Add the Colby Jack cheese and sharp cheddar cheese to a medium bowl, and mix to combine.
- Find a frying pan large enough to fit a large flour tortilla flat on the pan (alternatively, you could use smaller flour tortillas).
- Place the pan over medium heat, and when the pan is hot, add a teaspoon of butter to the frying pan, spreading the melted butter on the pan.
- Place the flour tortilla flat on the pan so one side of the tortilla is in contact with the buttered pan.
- Add ½ cup of shredded or chopped cooked chicken to the flour tortilla and then add half of the cheese mixture over the chicken on each of the quesadillas.
- Add half of the peppers, tomatoes, and onion on top of the cheese.
- Fold the tortilla in half and cook on each side for 2 minutes, allowing for the cheese to melt and all ingredients to cook together.*Be careful not to let the quesadilla burn. If the pan is too hot, remove it from the heat for one minute, then return it to the heat. You want the tortilla browned but not burnt.
- Repeat the steps to complete the second quesadilla.Tent the first chicken quesadilla with aluminum foil to keep it warm (or in a 200 degree oven) until both are ready to serve.
- Plate and serve with your favorite sides and quesadilla dipping sauces.
Ericka Holley says
Very good, I added some crumbled up bacon to ours. Thanks, very easy
Chef Dennis Littley says
You’re welcome and bacon is always a good addition!
Ashleonia says
I used this recipe to make quesadillas for the first time today and they came out great. This recipe was super simple and I appreciate the step by step pictures being included as well. Thank you!!
Chef Dennis Littley says
You’re very welcome and I’m happy to hear you found the step-by-step pictures helpful.
Mary says
Excellent, easy recipe!
Chef Dennis Littley says
Thank you, I’m happy to hear you enjoyed it.
rebecca says
You said to use half of the cheese over chicken, but I didn’t see anywhere that you used the rest of the cheese. I could have missed it!
Chef Dennis Littley says
Sorry for the confusion, its half the cheese on each of the two quesadillas
Brittany Hall says
I would probably add that you need to cook the chicken before you make the quesadillas. It doesn’t say that anywhere in your recipe and while that may be common sense, if someone is just learning to cook.. they wouldn’t do that and they’d end up eating raw chicken.
Chef Dennis Littley says
All of the images show cooked chicken, but I understand what you’re saying.
Deb Leader says
The vidalia onions made all the difference. Loved it.
Amy Liu Dong says
Wow! This treat looks incredibly delicious and very yummy! A treat that will be loved and enjoyed by everyone! An awesome comfort food!
Nicole says
My family loves these for an extra fun dinner! And it’s pretty easy too!
nancy says
who can say no to melty cheese and tender chicken!? this recipe really saved me this week with out busy schedule. The kids and hubs were all satisfied
Liz says
My family devoured these when I made your recipe for dinner! I’ll be adding it to our menu rotation—so yummy!
Chris says
This was a really good base recipe for me. We are not a fan of raw onions and peppers so I thickly sliced and grilled then diced. Grilled the chicken before dicing, seasoned with garlic powder, onion powder, cumin, salt and pepper. Thank you I have made many of your recipes with great success with just minor tweaks for personal preference.
Chef Dennis Littley says
Making adjustments to your taste preference is what cooking is all about. I’m happy to hear you’ve been enjoying my recipes.