Chicken Quesadilla Recipe
A chicken quesadilla is the perfect blend of crispy, golden tortillas stuffed with tender, seasoned chicken and melty cheese.
This classic Mexican-inspired dish is quick to make, incredibly satisfying, and endlessly customizable.
Whether you’re whipping them up for a quick weeknight dinner, game day snack, or a casual get-together, chicken quesadillas always hit the spot.
Ingredients
2 cups cooked chicken breast, shredded or diced
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
2 cups shredded Mexican blend cheese (or a combo of cheddar, Monterey Jack, and mozzarella)
4 large flour tortillas
Butter or oil, for greasing the skillet
Optional: chopped fresh cilantro, jalapeños, or green onions for garnish
Instructions
1. Cook the filling
Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 3–4 minutes until they begin to soften.
Add the chicken along with chili powder, cumin, paprika, garlic powder, salt, and pepper.
Stir to combine and heat through for another 3–4 minutes until the flavors are well blended. Remove from heat and set aside.
2. Assemble the quesadillas
Lay a tortilla flat and sprinkle one half with a generous handful of shredded cheese. Spoon some of the chicken mixture over the cheese, then top with another layer of cheese.
Fold the tortilla in half to create a half-moon shape. Repeat with remaining tortillas and filling.
3. Toast and melt
Wipe the skillet clean and return to medium heat. Lightly grease with butter or oil. Place one quesadilla at a time in the skillet, cooking 2–3 minutes per side until golden brown and the cheese is fully melted.
Press gently with a spatula for even browning and melty results. Transfer to a cutting board and let cool for a minute before slicing into wedges.
Cooking Tips
Use freshly grated cheese: Pre-shredded cheese can contain anti-caking agents that prevent proper melting. For the gooiest results, grate cheese from a block.
Add a kick: Mix in diced jalapeños or a few dashes of hot sauce for some heat, or serve with spicy salsa or chipotle mayo on the side.
Don’t overstuff: Overfilling the quesadillas can make them hard to flip and cause the contents to spill out while cooking. Keep the filling even and manageable.
Bake for a crowd: If you’re making multiple quesadillas, place them on a baking sheet and keep them warm in a 200°F (90°C) oven until ready to serve.
Serving Suggestions
Serve with sour cream, guacamole, and salsa for dipping
Pair with a side of Mexican rice or black beans
Add a simple shredded lettuce and tomato salad for a fresh contrast
Great as a lunchbox item—just cool, slice, and pack
Turn it into a meal with tortilla chips and corn salsa on the side
This chicken quesadilla recipe is endlessly adaptable and comes together fast, making it perfect for busy nights or last-minute entertaining. The combo of seasoned chicken and melted cheese is always a winner—crispy, cheesy comfort food at its finest.
