These chicken quesadillas pack finely chopped chicken, sautéed peppers and onions, and plenty of melty cheese inside golden, pan-crisped tortillas. They’re a fast, family-friendly dinner with customizable toppings like salsa, guacamole, jalapeños and sour cream.
Why You’ll Love This Recipe
Chicken quesadillas are easy to love, but the perfect chicken quesadilla is even better.
- Simple spice blend keeps flavors classic – Basic seasonings that you more than likely have on hand is all you need to flavor these quesadillas.
- Crispy outside, gooey inside – With the right heat and a little oil, they have the perfect crispy and gooey texture.
- Uses leftover or rotisserie chicken to save time – I love quick and easy recipes, and using leftover chicken is a quick hack.
Gather This
You only need a handful of simple ingredients to make these beauties. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Chicken – The best part about these quesadillas is that you can utilize leftover chicken from another recipe, or simply use a rotisserie chicken from the grocery store. It’s an easy hack to use up leftovers and also save time in the kitchen.
- Vegetable oil
- Chili powder
- Red bell pepper
- Green bell pepper
- Red onion
- Cumin
- Flour tortillas
- Shredded cheese
How to Make Chicken Quesadillas (Step-by-Step)
Making the perfect quesadillas might be easier than you think, just follow these easy steps.
- Season chicken: Heat oil in a large skillet; add chicken and chili powder and cook for a few minutes.
- Sauté veg: To the same skillet, add peppers, onion, remaining chili powder and cumin; cook until soft but structured. Combine with chicken and divide into four portions.
- Assemble & cook: Add 1-2 tsp oil to skillet over medium heat. Place down a tortilla and sprinkle cheese, add one portion of filling on half the tortilla, fold over.
- Crisp: Cook for a couple minutes per side until golden and melty. Repeat.
- Serve: Rest for one minute, then slice into quarters; add toppings.
Success Cues
Tortillas are evenly golden (not scorched), cheese is fully melted, and the filling is evenly distributed to the edges.
Test Kitchen Tips
I’ve tested this chicken quesadilla recipe so that I can bring you the best tips and tricks.
- Fresh-shred cheese melts better than pre-shredded.
- Keep heat at medium– too high scorches before cheese melts.
- For extra crisp, brush the outside with a light film of oil or butter.
- Finely chopping the chicken prevents “gaps” and helps each bite be cheesy.
Variations
There are plenty of ways to make your chicken quesadilla your own. Here are a few suggestions.
- Spicy: Add minced jalapeño or a pinch of chipotle powder.
- Veggie add-ins: Corn, black beans or spinach (well-drained) are great veggies options.
- Cheese blend: Use half Pepper Jack and half Monterey Jack for a good melt with a kick.
- Griddle/air fryer: Cook on a griddle for batches; air fryer 375°F about 4–5 minutes, flipping once.
Dips and Sides
Serve this Chicken Quesadillas recipe with a side of guacamole, salsa, sour cream and pickled jalapeños and you are good to go!
I like to serve mine alongside refried black beans, mexican rice or even mexican street corn. And if it’s cold outside, a bowl of chicken tortilla soup is always a good idea.
More Easy Mexican Dishes
I could eat Mexican food every day of the week. Here are some of my favorites.
Perfect Chicken Quesadilla Recipe
Ingredients
- 2-4 tablespoons vegetable oil
- 1 cup chicken , cooked finely chopped
- 1 teaspoon chili powder , divided
- 1/2 cup red and green bell pepper , diced
- 1/3 cup red onion , dicd
- 1/4 teaspoon ground cumin
- 4 large flour tortillas
- 1 cup Cheddar, Pepper Jack or Monterey Cheese ,freshly shredded
Optional Toppings:
- salsa Optional
- pickled jalapenos Optional
- sour cream Optional
- guacamole Optional
Instructions
- Make sure the cooked 1 cup chicken is diced super fine. Heat 1-2 teaspoons of the oil in a large skillet. Add the cooked chicken and 1/2 teaspoon of the chili powder. Toss to heat and coat in the spices, approximately 1-2 minutes. Remove from the skillet to a plate or bowl.
- In same skillet, add the chopped 1/2 cup red and green bell pepper and 1/3 cup red onion, along with the remaining 1/2 teaspoon of chili powder and 1/4 teaspoon ground cumin . Saute and stir until they are soft and fragrant, but still have some shape. Remove to the same plate/bowl as the chicken and toss. Using a spatula (or just eyeballing) divide the mixture into fourths.
- Add 1-2 teaspoons of the vegetable oil to same skillet (no need to wipe it out) over medium heat. Add one tortilla, sprinkling with 1/4 cup of the shredded 1 cup Cheddar, Pepper Jack or Monterey Cheese, then a quarter of the quesadilla filling on only one half of the tortilla. Flip the other side over to sandwich it. Allow the first side to brown for 1-2 minutes until golden, but not crunchy. Flip and repeat on the other side. Remove the quesadilla to a cutting board.
- Repeat with the remaining tortillas, cheese and fillings.
- Using a sift, sharp motion, cut each into quarters. Serve with desired dips or toppings including salsa, guacamole, jalapenos or sour cream.
- If you've tried this recipe, come back and let us know how it was in the comment or star ratings.
Notes
How to Store Leftover Quesadillas
Store any leftovers chicken quesadillas in the fridge and covered in an airtight container for up to three days.Can I Freeze Sheet Pan Quesadillas?
Yes you can. Simply wrap each quesadillas tightly in plastic wrap and then add to a freezer bag. You can freeze for up to two months.Nutrition
Very good and easy to make.
Thanks for the feedback Charles!
Love quesadillas – These look so tasty and flavorful! I’m with you on Napoleon Dynamite – ‘Make yourself a dang quesadilla’! 🙂
I love quesadillas! These sound so, so delicious!