Crispy, cheesy, and packed with flavorful chicken, Chicken Quesadillas are the ultimate crowd-pleaser. Whether you’re whipping up a quick weeknight meal or feeding a group, these quesadillas are simple to make and endlessly customizable. With juicy shredded chicken, melty cheese, and a golden-brown tortilla, this Mexican-inspired favorite will quickly become a household staple.
Ingredients
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack)
For the Quesadillas:
- 4 large flour tortillas
- 2 tablespoons butter or additional olive oil for cooking
Optional Toppings and Sides:
- Guacamole
- Sour cream
- Salsa or pico de gallo
- Fresh cilantro, chopped
- Lime wedges
Instructions
1: Prepare the Filling
- Heat the olive oil in a skillet over medium heat.
- Add the diced bell peppers and onions, sautéing until softened (about 5 minutes).
- Stir in the shredded chicken, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook for 2-3 minutes, stirring occasionally, until the chicken is warmed through and coated in spices. Remove from heat.
2: Assemble the Quesadillas
- Lay out the tortillas on a flat surface.
- Sprinkle a layer of shredded cheese over half of each tortilla.
- Spoon the chicken and vegetable mixture evenly over the cheese.
- Top with a second layer of cheese, then fold the tortilla in half to create a half-moon shape.
3: Cook the Quesadillas
- Heat a large skillet or griddle over medium heat. Add a small amount of butter or olive oil to prevent sticking.
- Place the folded quesadillas in the skillet (cook one or two at a time, depending on the size of your skillet).
- Cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortillas are golden brown and crispy, and the cheese is fully melted.
- Remove from heat and repeat with the remaining quesadillas.
4: Slice and Serve
- Cut each quesadilla into wedges.
- Serve warm with your favorite toppings and sides, such as guacamole, sour cream, and salsa.
Tips for Perfect Chicken Quesadillas
- Use Rotisserie Chicken: It’s a convenient option that saves time and adds great flavor.
- Layer the Cheese: Placing cheese on both sides of the filling helps glue the quesadilla together.
- Don’t Overfill: Adding too much filling can make flipping the quesadilla tricky. Aim for a balanced ratio of chicken, veggies, and cheese.
- Even Cooking: Cook on medium heat to ensure the cheese melts and the tortilla crisps without burning.
- Mix Cheeses: Blend cheeses like cheddar, Monterey Jack, or Colby Jack for a flavorful, gooey filling.
Storage Instructions
Refrigeration:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for 2-3 minutes per side, or in the oven at 350°F for 10 minutes.
Freezing:
- Assemble the quesadillas but do not cook them. Wrap each uncooked quesadilla tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Cook from frozen over low heat, allowing extra time for the filling to heat through.
Variations
- Vegetarian Quesadillas:
- Replace the chicken with sautéed mushrooms, black beans, or grilled zucchini for a meat-free version.
- Spicy Quesadillas:
- Add diced jalapeños, chipotle peppers in adobo sauce, or hot sauce to the filling for an extra kick.
- BBQ Chicken Quesadillas:
- Toss the chicken in your favorite barbecue sauce before adding it to the quesadilla. Pair with sharp cheddar for a smoky-sweet flavor.
- Buffalo Chicken Quesadillas:
- Mix the chicken with buffalo sauce and a drizzle of ranch or blue cheese dressing.
- Breakfast Quesadillas:
- Add scrambled eggs and cooked bacon to the filling for a breakfast twist.
Nutrition Details
| Nutrient | Per Serving (1 Quesadilla) |
|---|---|
| Calories | 450 |
| Protein | 30g |
| Total Fat | 20g |
| Saturated Fat | 9g |
| Cholesterol | 75mg |
| Sodium | 710mg |
| Total Carbohydrates | 35g |
| Fiber | 3g |
| Sugar | 2g |
FAQ
Can I make quesadillas ahead of time?
Yes! You can assemble the quesadillas and store them in the fridge or freezer. Cook them just before serving for the best results.
What’s the best cheese for quesadillas?
Mexican blend cheese is ideal, but you can use cheddar, Monterey Jack, or Oaxaca cheese for authentic flavor.
Can I bake quesadillas instead of pan-frying?
Absolutely! Preheat your oven to 400°F, place quesadillas on a baking sheet, and bake for 10-12 minutes, flipping halfway through for even crispiness.
What can I serve with quesadillas?
Quesadillas pair beautifully with guacamole, salsa, sour cream, or a side of rice and beans. For a lighter option, serve with a simple green salad.
Are quesadillas gluten-free?
You can make them gluten-free by using corn tortillas or gluten-free flour tortillas.