Easy Chicken Quesadilla

Why You’ll Love Easy Chicken Quesadilla Recipe

• Quick and easy to prepare with minimal ingredients

• Great way to use leftover chicken

• Customizable with your favorite vegetables and cheeses

• Kid-friendly and perfect for picky eaters

• Ideal for busy weeknights or lazy weekends

• Can be served as a snack, appetizer, or main dish

• Delicious with or without additional toppings

• Budget-friendly and pantry staple-based

• Freezer-friendly for meal prep

• Perfectly crispy on the outside, melty on the inside

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or diced
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup diced bell peppers (any color)
1/4 cup diced onion
1/4 cup chopped fresh cilantro (optional)
4 large flour tortillas
Cooking spray or butter
Salsa, sour cream, and guacamole, for serving (optional)

Directions

1. In a large mixing bowl, combine the cooked chicken, shredded cheese, bell peppers, onion, and cilantro if using. Mix until everything is well combined.

2. Lay one tortilla flat on a clean surface and spread a portion of the chicken mixture on one half.

3. Fold the tortilla over to create a half-moon shape.

4. Repeat with the remaining tortillas and filling.

5. Heat a large skillet or griddle over medium heat and coat with cooking spray or a bit of butter.

6. Place each quesadilla in the skillet and cook for 2–3 minutes per side, or until golden brown and the cheese is melted.

7. Let them cool for a minute before slicing into wedges.

8. Serve warm with your favorite dips like salsa, sour cream, or guacamole if desired.

Servings and timing

Servings: Makes 4 quesadillas (about 2 wedges per serving)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Swap chicken for ground beef, turkey, or even black beans for a vegetarian option

• Use a mix of mozzarella and pepper jack for a creamier texture

• Add corn or jalapeños for extra crunch and spice

• Try spinach or mushrooms for a veggie-packed version

• Use whole wheat or gluten-free tortillas if preferred

• Add taco seasoning or cumin for extra flavor

• Make it breakfast-style by adding scrambled eggs and bacon

Storage/Reheating

Storage: Store leftover quesadilla wedges in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through and crispy. You can also reheat in a toaster oven or air fryer. Avoid microwaving if you want to keep the crispiness.

FAQs

How do I keep quesadillas from getting soggy?

Cook them over medium heat until golden and avoid overstuffing. Serve immediately or reheat in a skillet to restore crispness.

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great shortcut and adds lots of flavor. Just shred it and mix it with the other ingredients.

What’s the best cheese for quesadillas?

Cheddar, Monterey Jack, or a Mexican blend are ideal because they melt well and have great flavor.

Can I make these quesadillas in the oven?

Yes, bake at 400°F for about 8–10 minutes, flipping once, until crispy and the cheese is melted.

Are chicken quesadillas freezer-friendly?

Absolutely. Let them cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months. Reheat in the oven or air fryer.

Can I add more vegetables?

Definitely! Feel free to include corn, spinach, mushrooms, or zucchini for extra nutrients and flavor.

What sides go well with chicken quesadillas?

Mexican rice, refried beans, corn salad, or a simple green salad pair nicely.

How do I make them spicier?

Add chopped jalapeños, hot sauce, or a spicy salsa to the filling.

Can I make these quesadillas dairy-free?

Yes, use a dairy-free cheese alternative and skip the sour cream topping.

What type of tortilla works best?

Large flour tortillas work best for folding and grilling, but you can use whole wheat or gluten-free options as well.

Conclusion

Easy Chicken Quesadillas are a foolproof favorite for a reason: simple to make, delicious to eat, and endlessly versatile. Whether you’re feeding a crowd or just need a quick solo meal, this recipe is your go-to solution for cheesy, crispy, chicken-filled goodness.

Easy Chicken Quesadilla

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These Easy Chicken Quesadillas are a quick, tasty, and satisfying meal or snack, made with tender chicken, melty cheese, and colorful veggies all wrapped in a crispy tortilla.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced onion
• 1/4 cup chopped fresh cilantro (optional)
• 4 large flour tortillas
• Cooking spray or butter
• Salsa, sour cream, and guacamole, for serving (optional)

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Instructions

1. In a large mixing bowl, combine the cooked chicken, shredded cheese, diced bell peppers, diced onion, and chopped cilantro (if using). Mix until well combined.
2. Lay one flour tortilla flat on a clean surface. Spoon some of the chicken mixture onto one half of the tortilla, spreading it out evenly.
3. Fold the other half of the tortilla over the chicken mixture to create a half-moon shape.
4. Repeat with the remaining tortillas and chicken mixture.
5. Heat a large skillet or griddle over medium heat. Lightly coat the surface with cooking spray or melt a small amount of butter.
6. Place the quesadillas in the skillet or griddle and cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy and the cheese is melted.
7. Remove the quesadillas from the skillet or griddle and let them cool for a minute before slicing into wedges.
8. Serve the chicken quesadillas hot with salsa, sour cream, and guacamole on the side for dipping, if desired.

Notes

• Use rotisserie chicken for an even quicker prep.
• Customize with your favorite vegetables or cheese blends.
• These can be made ahead and reheated in a skillet or oven.

Nutrition

• Serving Size: 1 quesadilla
• Calories: 350
• Sugar: 2g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 60mg