Description
These delicious chicken quesadillas are the perfect blend of savory, cheesy, and crisp—a family favorite that comes together quickly with simple ingredients. Loaded with seasoned cooked chicken, melted cheese, and fresh vegetables, all tucked inside golden-brown tortillas, this easy recipe is ideal for quick weeknight dinners, casual gatherings, or satisfying snack cravings.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie or leftover chicken works well)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 4 large flour tortillas (8–10 inch)
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Additional
- 1 tablespoon olive oil or butter (for cooking)
- Optional: salsa, sour cream, guacamole, cilantro (for serving)
Instructions
- Prepare the Filling. In a large bowl, combine the cooked chicken, shredded cheddar, and Monterey Jack cheese, diced red bell pepper, and onion. Sprinkle the chili powder, ground cumin, salt, and black pepper over the mixture. Stir until well mixed and set aside.
- Heat the Pan. Place a large skillet or nonstick pan over medium heat. Add about 1/2 tablespoon of olive oil or butter, allowing it to heat until shimmering.
- Assemble the Quesadillas. Lay a tortilla flat on a cutting board. Spread about 1/2–3/4 cup of the filling evenly over half of the tortilla, leaving space around the edges for the cheese to melt and seal. Fold the other half over to create a half-moon shape.
- Cook Each Quesadilla. Carefully transfer the filled tortilla to the heated skillet. Cook for 2–3 minutes on one side, pressing gently, until the underside is golden and crispy. Flip and cook for another 2–3 minutes until the cheese has fully melted and both sides are golden brown. Repeat with remaining tortillas and filling, adding more oil as needed.
- Slice and Serve. Remove cooked quesadillas from the pan, let cool slightly, and use a sharp knife or pizza cutter to slice into wedges. Serve warm with salsa, sour cream, guacamole, or your favorite toppings.
Notes
- Mix up the cheese: Try pepper jack, mozzarella, or a Mexican blend for a different flavor twist.
- Use leftover vegetables: Corn, mushrooms, or spinach work great in quesadillas.
- For an extra crispy quesadilla, brush the outside of the tortilla with a tiny bit of melted butter before cooking.
- Keep cooked quesadillas warm in a low oven (200°F/90°C) until ready to serve.
- To make ahead, assemble uncooked quesadillas, stack with parchment paper, and refrigerate up to 1 day before cooking.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 390
- Sugar: 3g
- Sodium: 710mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 67mg
