Chicken Quesadilla Recipe

This quick and easy Chicken Quesadilla Recipe is a meal you’ll turn to again and again! With simple, fresh ingredients and a fast prep time, these quesadillas are an easy meal for the whole family to enjoy on busy weeknights or for a quick lunch. Top them with salsa, guacamole, or your favorite toppings, too!

When we go out to a Mexican restaurant, someone always orders quesadillas! They’re simple, yet so tasty! I love the gooey, melty cheese oozing out the sides of a crispy tortilla folded in half. But my first attempts at making my own just weren’t the same.

After some experimentation, I’ve found the key to the best quesadillas: the tortillas! I highly recommend buying unbaked tortillas so you can cook them fresh at home. Then, buttering the tortillas before cooking the quesadillas gives you that butter flavor and crispy texture you’re looking for. Don’t go with the cheap tortillas—I promise it’s worth it!

How to Cook the Chicken for Chicken Quesadillas

You can cook the chicken whichever way is easiest for you!

Grilled chicken: I like to grill about 6 boneless, skinless chicken breasts once a week on my George Foreman Grill, or outdoors if the weather is nice! That way, I’ve got all the pre-cooked chicken I need. Anything I don’t use up goes straight into the freezer!

Shredded Rotisserie Chicken: On your way home from work, head to the store and pick up a rotisserie chicken. I LOVE the versatility and ease of using rotisserie chicken, plus I love the delicious flavor!

Poached Chicken: Poaching is the process of cooking the chicken by boiling it in a small amount of water or chicken broth. It’s super easy and doesn’t require a lot of hands-on attention.

Slow Cooker Chicken: Fix it up in your Crockpot or Slow Cooker. Cooking the chicken this way is the best way to prepare it for the week or freeze it for future recipes. 

Instant Pot: This is a quick way to prepare fresh or frozen chicken. Pop it in the pressure cooker with 1 cup of liquid and cook for 8-10 minutes (a few minutes longer if frozen). Let the steam release naturally for 5 minutes, then vent any remaining steam. Shred as needed.

What ingredients do I need for this Chicken Quesadillas Recipe?

You only need a handful of simple ingredients to make a cheesy chicken quesadilla:

8-inch flour tortillas

Butter: for browning the tortillas

Shredded Mexican Cheese

Cooked, shredded chicken

Roma Tomatoes, diced into small pieces

Green onions, diced

Homemade taco seasoning (or buy some from the grocery store)

Check the simple recipe card below for the exact amounts and directions.

How to make easy Chicken Quesadillas

For restaurant-style, good quesadillas, don’t be shy with the ingredients! This recipe makes enough for two large quesadillas. Of course, you can double or triple the recipe as needed.

First, heat a large skillet over medium to medium-high heat. Lightly butter one side of each tortilla, making sure to cover the whole surface.

Place the tortilla into the skillet, buttered side down. Spread one cup of cheese over the entire tortilla. Then place shredded chicken on half of the tortilla, followed by half of the tomato, half of the green onion, and half of the taco seasoning.

Let the tortilla cook for a minute or two so the bottom becomes toasted and crispy and the cheese completely melts.

Next, fold the quesadilla using a spatula to lift the plain cheese side onto the fillings. Gently press together and cook for another minute or so until completely heated through. Flip and cook on the second side for about a minute.

Transfer the quesadilla to a plate and cut into thirds or halves with a pizza cutter. Top with your favorite toppings. Repeat with the remaining tortillas and enjoy.
It’s just that easy!

Topping Suggestions

While chicken and melted cheese are delicious alone, the toppings take this chicken quesadilla recipe to the next level!

Pico de Gallo

Guacamole

Homemade Salsa (or your jarred salsa)

Sour Cream

Olives

Jalapenos

Recipe Variations

You can marinate the chicken before cooking for more flavor.

Add your favorite fajita vegetables for more filling quesadillas.

Omit the chicken and/or substitute black beans for a vegetarian option.

You can use any kind of cheese you want, like cheddar or Monterey Jack. I prefer the flavor of a Mexican blend.

There are gluten-free flour tortillas if you need that option. Make sure your taco seasoning is gluten-free, as some brands have traces of gluten.

FAQs

Can I bake quesadillas instead of frying them?

You can bake the quesadillas in a 425-degree oven. Place your tortillas on a baking sheet greased with olive oil, add the toppings, fold in half, and bake for 8 minutes. Flip the quesadillas, then bake for another 6-7 minutes until golden brown.

They may not be as crispy as fried quesadillas, but they are still delicious!

How do you store leftover Chicken Quesadillas?

Quesadillas can be stored without any toppings to use for another meal. Add fresh toppings when you reheat them.

Make sure they cool completely before storing them in an airtight container. Store in the fridge for up to 3 days.

Reheat in a skillet or air fryer to keep it crispy!

Can you freeze shredded Chicken Quesadillas?

Yes, cool the quesadillas completely, then wrap each one tightly in aluminum foil or plastic wrap and freeze for up to a month.

Thaw them overnight in the fridge, then reheat in a skillet over medium heat until hot and melted.

What should I serve with this Chicken Quesadilla Recipe?

You can’t go wrong with the classic rice and beans!

Serve up a side of this Skillet Mexican Street Corn.

Enjoy some fresh chips and salsa.

Serve with roasted veggies and Jalapeno Ranch Dip.

More Mexican-inspired Meals

Try Mexican Breakfast Casserole or Loaded Huevos Rancheros for a hearty breakfast!

Creamy Chicken Enchiladas are a classic choice for dinner, or try these Chicken Tostadas!

For a tasty appetizer, try this Chicken Taco Dip, this 7-layer Dip, or this Easy Layered Taco Dip.

Tame your sweet tooth with Horchata, a sweet Mexican drink, or these Mexican Wedding Cookies.

What’s on your dinner menu this week?

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