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My Chicken Cheese Quesadillas are bursting with flavor from home-mixed seasoning and creamy quesadilla sauce! This easy chicken quesadilla recipe comes together in less than 20 minutes. It's a reliable recipe you'll want to make again!
Jump to:
- Chicken Fajita Quesadillas
- What to Love about My Chicken Quesadillas
- Shredded Chicken Quesadilla Ingredients
- Chicken Quesadilla Seasoning
- How to Make Chicken Quesadillas
- Mexican Inspired Recipes
- Expert Chicken Quesadilla Recipe Tips
- Storing and Reheating
- Quesadilla with Chicken FAQ
- Chicken Cheese Quesadillas
- Reviews
Chicken Fajita Quesadillas
I love quesadilla recipes. Not only are they great for game day parties, kids' packed lunches, or a quick lunch or dinner at home, they're super delicious, too! You might have already tried my steak quesadilla or pork quesadilla, and if you have, I know you're going to love my chicken quesadilla recipe.
What makes my simple chicken quesadilla recipe easy is the fact that it uses leftover shredded chicken and veggies that you can chop up ahead of time. Make the chicken and veggie mix early, and when it comes time to cook, you'll have everything ready to go!
What to Love about My Chicken Quesadillas
They're loaded with veggies
If you ask me (or my grandkids!), the best way to get your kids eating their veggies is to smother them with cheese! That's what makes these quesadillas so perfect: they're cheesy and kid friendly, but loaded with fresh peppers and onions, too.
They're absolutely flavor-packed
The perfect blend of spices comes together with tender, juicy veggies and filling chicken, seasoned to perfection so every bite is packed with flavor. Not to mention, my homemade quesadilla sauce is delicious!
You can make the fillings ahead of time
Looking for meal prep ideas? Whip up a big batch of the chicken and vegetable mixture used in these quesadillas, and use it all week! Having some set aside makes these quesadillas a 10-minute-meal, and you can also use it in burritos, tacos, salads, and rice bowls.
Shredded Chicken Quesadilla Ingredients
- Shredded chicken: I like to make my own pulled chicken. It's so easy and super delicious! You can also used shredded rotisserie chicken, though it will be salted already, so adjust the seasonings accordingly. I prefer shredded chicken breasts, but chicken thighs or even drumsticks will work great too.
- Quesadilla seasoning: I've included my special quesadilla seasoning recipe, which uses a mix of chili powder, cumin, smoked paprika, salt, pepper, garlic powder, and onion powder! You can also use a sprinkle of taco seasoning.
- Flour tortillas: I prefer flour tortillas for quesadillas, but you can also use corn tortillas if you're cooking gluten-free. Almond flour tortillas also work great!
- Yellow onion (sliced): You can use red onion as well- take your pick! Yellow onion will be milder and sweeter than red onion, which is zestier and spicier.
- Red bell pepper (sliced): A ripe bell pepper, such as red or orange, will bring in sweet juiciness to the quesadilla.
- Green bell pepper (sliced): I like adding some green bell pepper too for the unique bite of flavor! If you prefer some spice, you can replace it with jalapenos or serrano pepper.
- Monterey Jack cheese: Monterey Jack has a robust flavor without being sharp, which is perfect for quesadillas! Plus, it's the perfect melty cheese that doesn't turn out grainy. Just make sure to shred your own; pre-shredded won't melt nearly as well.
- Olive oil: I tend to use a little olive oil in the pan for sauteing, but you can also use avocado oil or any flavorless, high-heat oil.
- Hot sauce (optional): I love to add a dash of hot sauce, but you can leave it out to avoid adding extra heat!
Chicken Quesadilla Seasoning
- Chili powder
- Cumin
- Smoked paprika
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
How to Make Chicken Quesadillas
1: Saute Veggies
Add half the olive oil to a large skillet over medium high heat, and add the sliced onions and peppers. Saute until starting to soften, about 3 minutes.
2: Add chicken & seasonings
Toss in your shredded or diced chicken and the quesadilla seasoning. Saute for a few minutes, or until the chicken and vegetables are well coated and heated through. Remove from the pan and set aside.
3: Heat tortilla
To the same skillet, add the remaining oil and 1 tortilla to the pan.
4: Assemble quesadilla
Top with a handful of shredded cheese, the chicken and vegetable mixture, and more cheese. Top with another tortilla.
5: Cook until Crispy
Cook on both sides until crispy and golden brown. Remove from the pan and repeat with the remaining tortilla.
6: Serve with Toppings!
To Serve: Slice tortillas in half or thirds and serve with guacamole, cilantro, sour cream, or salsa! Or your favorite dipping sauce!
And of course, you can't serve quesadillas without my delicious quesadilla sauce! My copycat Taco Bell quesadilla sauce is perfect for dipping and so easy to make. You'll never serve quesadillas without it again!
Mexican Inspired Recipes
Expert Chicken Quesadilla Recipe Tips
- If you're using almond flour or corn tortillas, make sure to flip them carefully as they are more fragile than flour tortillas.
- You can swap out the chicken for shredded pork or steak! I've also made this recipe with ground beef taco meat.
- The cheese is flexible! You can swap it out for mozzarella, oaxaca, cheddar cheese, or pepper jack for extra heat.
- Feel free to add in all sorts of extra fillings like black beans and tomatoes!
Isabel's Top Tip
Make the vegetable and chicken mixture ahead of time! Just heat and store the chicken and veggies in an airtight container in the fridge. Then all you need to do is assemble and cook the quesadillas for an easy meal in no time! Plus, you can use the mixture for rice bowls, burritos, tacos, and more!
Storing and Reheating
- Refrigerator: Leftover filling can be stored in the fridge for up to 4 days. Leftover quesadillas should be wrapped in foil and stored for up to 4 days, but they are best eaten quickly!
- Freezer: The filling can be frozen in airtight containers for up to 3 months. Fully cooked quesadillas can be wrapped in foil and then placed in freezer safe bags to freeze for 3 months, but be warned that their texture will not be ideal when reheated.
- Thawing & Reheating: Frozen quesadillas can be cooked in the oven at 350 until thawed and crispy, or wrapped in foil and placed in the air fryer until melty. Thawed, chilled quesadillas can be reheated either wrapped in foil in the air fryer or in a pan until crispy.
Quesadilla with Chicken FAQ
Any fully cooked shredded or chopped meat would work great in these quesadillas. They're a great way to use up leftovers taco meat or rotisserie chicken! You can even make them using only sauteed veggies.
If you're making multiple quesadillas, keep them in the oven turned on at low heat. Place cooked quesadillas on a baking sheet and keep them in the oven until you're ready to serve them.
If you enjoyed the recipe, leave a comment and a rating below!
Chicken Cheese Quesadillas
Video
Equipment
- Nonstick pan
Ingredients
Quesadilla Ingredients
- 2 cups Shredded chicken
- 1 Tablespoon Olive oil
- ½ Yellow onion - diced
- 1 Red bell pepper - diced
- 1 Green bell pepper - diced
- 1¼ cups Monterey Jack cheese - shredded
- 4 medium Flour tortillas
- 1 Tablespoon Hot sauce - optional
Quesadilla Seasoning Ingredients
- 2 teaspoons Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
Instructions
- Add half the olive oil to a large skillet over medium high heat, and add the sliced onions and peppers. Saute until starting to soften, about 3 minutes.
- Toss in your shredded or diced chicken and the quesadilla seasoning. Saute for a few minutes, or until the chicken and vegetables are well coated and heated through. Remove from the pan and set aside.
- To the same skillet, add the remaining oil and 1 tortilla to the pan.
- Top with a handful of shredded cheese, the chicken and vegetable mixture, and more cheese. Top with another tortilla.
- Cook on both sides until crispy and golden brown. Remove from the pan and repeat with the remaining tortilla.
- To Serve: Slice tortillas in half or thirds and serve with guacamole, cilantro, sour cream, or salsa! Or your favorite dipping sauce!
Notes
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- If you're using almond flour or corn tortillas, make sure to flip them carefully as they are more fragile than flour tortillas.
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- You can swap out the chicken for shredded pork or steak! I've also made this recipe with ground beef taco meat.
-
- The cheese is flexible! You can swap it out for mozzarella, oaxaca, cheddar cheese, or pepper jack for extra heat.
-
- Feel free to add in all sorts of extra fillings like black beans and tomatoes!
- Make the vegetable and chicken mixture ahead of time! Just heat and store the chicken and veggies in an airtight container in the fridge. Then all you need to do is assemble and cook the quesadillas for an easy meal in no time! Plus, you can use the mixture for rice bowls, burritos, tacos, and more!
- The serving size nutrition is for one full quesadilla.
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