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Chicken Quesadillas are a versatile and delicious meal option perfect for lunch, dinner, or even a hearty snack. Loved by kids and adults alike, they’re easy to make with simple ingredients and can be customized with your favorite toppings.
Chicken quesadillas are one of those meals I turn to again and again—especially on busy weeknights when I need something fast, filling, and guaranteed to make everyone happy. They’re crispy on the outside, cheesy on the inside, and loaded with savory chicken and veggies. Plus, they’re so easy to customize with whatever we have in the fridge! I love that I can whip these up in just a few minutes and serve them with all our favorite toppings for a meal that feels fun and satisfying every time.
I am a big fan of quesadillas, be sure to also check out my other recipes for Grilled Steak Quesadillas, Breakfast Quesadillas, Avocado Quesadillas, and Veggie Quesadillas!
Table of Contents
Ingredients You’ll Need
- Cooking oil – Gives your quesadilla a perfectly crispy texture.
- Bell pepper – Thinly sliced. Red and orange peppers add a sweet, flavorful touch.
- Onion – Thinly sliced for added flavor.
- Chicken breast – Boneless, skinless, and thinly sliced for quick cooking.
- Taco seasoning – Use store-bought or make your own.
- Cheese – Monterey Jack and cheddar work great. You can also use white cheddar, Colby Jack, or even Mozzarella.
- Tortillas – Soft taco sized flour tortillas are ideal.
- Salt – For seasoning.
How to Make the Best Chicken Quesadillas
- Sauté Vegetables: Heat oil in pan over medium heat. Add veggies and sprinkle with salt. Sauté until soft. Remove from pan and set aside.
- Cook Chicken: In the same pan, add a little more oil and cook thinly sliced chicken. Sprinkle with taco seasoning. Once the chicken is cooked, return the sautéed vegetables to the pan and cook for another minute or two. Remove from heat.
- Prepare the Tortilla: Clean the pan and spray with cooking spray. Place a tortilla in the pan and cook for 30 seconds on each side.
- Assemble the Quesadilla: On one half of the tortilla, layer ¼ of the chicken and veggie mixture and about ½ cup of shredded cheese. Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese is melted and the tortilla is a golden brown.
- Repeat and Serve: Repeat the process with the remaining tortillas and filling. Serve warm with sour cream, salsa, or other favorite toppings.
What to Serve with Chicken Quesadillas
Quesadillas are even better with flavorful sides and toppings! Here are some ideas:
- Toppings: Guacamole, salsa, sour cream, or a squeeze of lime.
- Beans: Black beans, refried beans, pinto beans, or charro beans.
- Rice: Mexican Rice or Mexican Rice in the Instant Pot
- Corn: Mexican Corn or Elote in a Cup.
Additions and Variations
- Vegetarian Option: Swap chicken for beans or roasted veggies.
- Spicy Version: Add jalapeños or a spicy salsa.
- Gluten-Free Option: Use corn tortillas and ensure your taco seasoning is gluten-free.
Pro Tips for Making Quesadillas
- Avoid Overstuffing: Keeping the filling manageable makes the quesadilla easier to fold, makes the cheese easier to melt, and helps the insides to not fall out when it’s time to eat.
- Use the Right Tools: Non-stick skillet, pizza cutter for slicing, and cooking spray.
- Melty Cheese Tips: Keep the heat on the stove at medium/low so that the cheese has a chance to melt before the tortilla will burn. Try shredding your own cheese, fresh shredded cheese melts better and more evenly than pre-shredded.
Frequently Asked Questions
Yes! You can prep the filling in advance and store it in the fridge for up to 3 days. When you’re ready to eat, just assemble and cook the quesadillas fresh for the best texture.
Monterey Jack and cheddar are classic choices because they melt beautifully and have great flavor. You can also try mozzarella, Colby Jack, or pepper jack if you want a little kick!
Definitely! Rotisserie chicken is a great shortcut. Just shred it and toss with a little taco seasoning before using it in your quesadillas.
To keep them crispy, avoid overstuffing and cook them over medium heat until golden and crisp. Let them rest on a wire rack or paper towel-lined plate so they don’t steam as they cool.
Skip the microwave and reheat them in a skillet with a little oil or in an air fryer. This keeps the tortilla crispy and the cheese melty, just like when it was freshly made.
Yes! Cook them fully, let them cool, then wrap tightly in foil or plastic wrap and freeze. Reheat in a skillet or oven—no need to thaw first.
Storing and Reheating Leftovers
Allow the quesadillas to completely cool before putting leftovers away in an airtight container. To reheat, skip the microwave and use a skillet with a touch of cooking oil to restore crispiness:
More Easy Mexican Recipes to Try
- Mexican Street Corns Cups
- Mexican Rice
- Instant Pot Mexican Rice
- Charro Beans
- Mexican Black Beans
- Cheater Restaurant Style Refried Beans
- Homemade Taco Seasoning
- Quesabirria Tacos
I’d love to hear how your chicken quesadillas turn out! Did you add any fun toppings or try a tasty variation? Let me know in the comments below—I’m always looking for new ideas! And if you enjoyed this recipe, don’t forget to leave a rating and share it with someone who could use a quick and delicious dinner idea! 🌮
Chicken Quesadillas
Equipment
- 1 larget skillet or griddle
Ingredients
- 4 tablespoons cooking oil (divided)
- 1-2 cups thinly sliced bell pepper (I like to use a mix of red and orange bell peppers)
- 1 cup thinly sliced onion
- sea salt (to taste)
- 1 pound boneless skinless chicken breast
- 1 tablespoon taco seasoning (homemade or store bought)
- 2 cups Monterey Jack Cheese (or a mix of Monterey Jack and Cheddar)
- 4 medium-sized flour tortillas
Instructions
- Heat oil in a large skillet over medium heat. Add peppers and onions and sprinkle with salt. Sauté until vegetables are cooked through and soft. Remove from heat.
- Slice the chicken into very thin slices and sauté in the rest of the oil in the same skillet and season with taco seasoning.
- Once the chicken is cooked, add the vegetables back to the skillet with the chicken and cook another minute or two.
- Wipe pan clean and spray with cooking spray, place a tortilla on the bottom and cook over medium heat for 30 seconds just to heat the tortilla and then flip.
- Put ¼ of the chicken/veggie mixture over half of the tortilla add ½ cup cheese.
- Fold the other half of the tortilla over and cook, flipping once, 2-3 minutes per side or until golden and crispy on both sides and cheese is melted.
- Repeat with remaining tortillas and filling. Serve with sour cream, guacamole, and/or salsa.
