Home Lunch Chicken Recipes Chicken Quesadillas
Becky Hardin
4.66 from 29 votes
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These easy Chicken Quesadillas always hit the spot! Tortillas are loaded with melted cheese and bites of tender, seasoned white meat chicken. Throw in the veggies of your choice and serve with some homemade salsa (recipe included) to really impress!
Why We Love This Chicken Quesadilla Recipe
This chicken quesadilla recipe is a weeknight staple in my house. Here’s why my family keeps requesting it:
- Cheesy: This may be a given, but it’s still worth mentioning! Cheddar creates the melty cheesy goodness, but you can swap it with another cheese if you’d like.
- Filling: The protein-packed chicken and cheese really helps keep you nice and full after just one serving.
- Sneaky Veggies: This is one of my favorite things about quesadillas! I can sneak some corn, bell peppers, and fresh tomato salsa onto the plate of every picky eater at the table.
What kind of cheese should I use?
These are semi-hard cheeses that melt perfectly and all have great flavor. Asadero and Oaxaca are more authentic options for Mexican quesadillas.
- Cheddar
- Moneterey jack
- Colby Jack
- Asadero
- Oaxaca cheese
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How to Store and Reheat
Chicken quesadillas are best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge for 2-3 days. For the best results, reheat back in the pan over medium heat until warmed through again. The air fryer also works well.
Can I use corn tortillas?
Don’t use corn tortillas. They work for tacos, not for quesadillas. You need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip.
What kind of chicken should I use?
You can use boneless skinless chicken thighs or breasts. The flavor from the dark meat of the chicken thighs is great, but this recipe uses seasoned chicken breast. Just make sure to cut the chicken into bite-sized pieces – if the chunks are too big the quesadilla may not hold.
More Mexican Chicken Recipes We Love
- Cowboy Chicken Casserole
- Chicken Tinga
- Healthy Chicken Enchiladas
- Chicken Taco Salad
- Crockpot Salsa Chicken
- Chicken Mole
Top Reader Review
“Such an easy but delicious recipe!! To make it even easier I used rotisserie chicken!!” – Gail
4.66 from 29 votes
Easy Chicken Quesadillas Recipe
These easy chicken quesadillas are loaded with melted cheese, seasoned chicken, and bell pepper filling. Easy to make, this is Mexican comfort food at its finest!
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
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Ingredients
Quesadilla Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 1 tablespoon unsalted butter ⅛ stick
- 2 boneless, skinless chicken breasts cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ⅓ teaspoon ground chili pepper
- 2 (10-inch) flour tortillas
- 1 cup freshly shredded cheddar cheese
- 1 tomato chopped
- 4 tablespoons canned corn drained
Salsa Ingredients:
- 1 tomato chopped
- 1 onion chopped
- 2 tablespoons white vinegar
- 1 tablespoon chopped fresh cilantro
- 1 pinch kosher salt
Equipment
Food Processor
Instructions
For the Quesadillas:
Add olive oil to a nonstick pan, sauté chopped onion, and green and red bell peppers for 10 minutes. Remove from the pan and set aside.
1 tablespoon extra virgin olive oil, 1 onion, ½ red bell pepper, ½ green bell pepper
In the same pan, melt butter over medium heat.
1 tablespoon unsalted butter
Add cubed chicken, cumin, paprika, salt, garlic powder, and chili pepper. Cook for 15 minutes until chicken is fully cooked through.
2 boneless, skinless chicken breasts, 1 teaspoon ground cumin, 1 teaspoon ground paprika, 1 teaspoon kosher salt, 1 teaspoon garlic powder, ⅓ teaspoon ground chili pepper
In a separate pan over low heat, warm 1 tortilla on each side, until slightly golden.
2 (10-inch) flour tortillas
Add half each of the shredded cheddar cheese, cooked chicken, bell pepper and onion mix, and corn.
1 cup freshly shredded cheddar cheese, 1 tomato, 4 tablespoons canned corn
Flip half of the tortilla over the ingredients, and let it cook on low heat until cheese has completely melted.
Remove from pan. Cut into three triangles.
Repeat the process with the remaining tortilla and ingredients.
Serve with salsa and enjoy!
For the Salsa:
In a food processor, add tomato, onion, vinegar, cilantro, and salt
1 tomato, 1 onion, 2 tablespoons white vinegar, 1 tablespoon chopped fresh cilantro, 1 pinch kosher salt
Pulse for 1 minute.
Serve with warm quesadilla.
Notes
Storage:Store chicken quesadillas in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Easy Chicken Quesadillas Recipe
Amount Per Serving
Calories 410Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 111mg37%
Sodium 1059mg46%
Potassium 812mg23%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 6g7%
Protein 35g70%
Vitamin A 1749IU35%
Vitamin C 45mg55%
Calcium 258mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:Mexican
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How To Make Chicken Quesadillas Step by Step
Sauté the veggies:Add 1 tbsp olive oil, 1 chopped onion, 1/2 chopped red bell pepper and 1/2 chopped green bell pepper to a skillet over medium heat. Sauté for about 10 minutes or until softened. Once softened, remove the veggies from the pan and set aside.
Cook the chicken: Melt 1 tbsp of butter in the same pan. Add 1 cubed chicken breasts, 1 tsp cumin, 1 tsp paprika, 1 tsp salt and 1 tsp garlic powder. Cook over medium heat for 15 minutes or until the chicken is fully cooked.
Warm the tortilla: Heat one tortilla at a time over medium heat on both sides to brown them.
Cook the quesadilla: Add 1/2 cup cheddar cheese, half of the cooked chicken, half of the cooked veggies and 2 tbsp corn to one half of the toasted tortilla. Flip half of the tortilla over and let it warm all the way through to melt the cheese.
Slice it: Cut the quesadilla into triangles.
Make the salsa: Add 1 chopped tomato, 1 chopped onion, 2 tbsp vinegar, 1 tbsp fresh chopped cilantro and a pinch of salt to a food processor. Blend until you reach the desired consistency.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Gail says
Such an easy but delicious recipe!! To make it even easier I used rotisserie chicken!!Reply
- Becky Hardin says
I’m happy you enjoyed it, Gail!
Reply
- Janis says
This recipe is easy and unbelievably delicious. My husband was amazed.Reply
- Becky Hardin says
I’m so glad it was a hit, Janis!
Reply
