Easy Chicken Quesadilla Recipe

Chicken quesadilla cut into sections on a white platter with dipping sauces.

5 from 33 votes

Easy Chicken Quesadilla Recipe

My Chicken Quesadilla recipe is a mouthwatering combination of tender, juicy chicken, gooey melty cheese, bell peppers, sweet onions, and farm-ripe 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.

Prep Time10

Cook Time12

Total Time22

Course: Entree, sandwich

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 432kcal

Author: Chef Ryan Littley

Ingredients

2 large flour tortillas
1 cup 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 chicken to the flour tortilla and then add half of the cheese mixture over the chicken.
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.

Notes

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 leftover rotisserie chicken.

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.

Nutrition