Chicken Quesadilla

Tired of long and complicated meal prep? Try this quick and easy recipe for chicken quesadillas that can be made in under 30 minutes. Perfect for busy weeknights or last-minute gatherings.

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Skip the soggy drive-thru quesadillas and make these amazing chicken quesadillas at home instead. The flavor is out-of-this-world and it’s so simple to make! If you’ve got picky eaters who only like chicken and cheese, pizza, or other “plain” dishes, then you’ve gotta give this recipe a try. I don’t know any picky eater that would turn down flavorful chicken and melty cheese loaded into a crispy tortilla!

My recipe for cheese quesadillas is a family favorite, but man, when I load up that ooey gooey cheese with seasoned chicken it is just next level delicious. You’re going to love this simple recipe! If you need a no-brainer dinner that won’t take up your entire evening with prep work, then give this quesadilla a whirl!

Why You’ll Love this Recipe

• This easy chicken quesadilla recipe only takes 30 minutes to make! It’s a great meal for a busy weeknight.
• You only need 6 simple ingredients to make the best chicken quesadilla ever. I love recipes where I don’t have to remember a whole bunch of different ingredients.
• Easily adapt and change this recipe to make many different variations of quesadillas. You can turn this into whatever you want it to be!

Recipe Ingredients

• Flour tortillas – Grab your favorite flour tortillas from the grocery store. You can also make homemade tortillas for an even tastier quesadilla!
• Taco seasoning – Store-bought taco seasoning and homemade taco seasoning both work great. Whichever you prefer or have on hand! You can also just grab some spices to season the chicken.
• Chicken breast – You’ll need to cube up some boneless skinless chicken breasts. You can use boneless skinless chicken thighs too.
• Shredded Mexican cheese – You can use a different type of shredded cheese if you prefer. Cheddar cheese, Monterey jack cheese, and Colby jack are great options. We prefer to shred our own cheese from a block because it melts better, but you can use pre-shredded cheese to make it easier.
• Olive oil – Use olive oil, or another neutral oil to cook the quesadilla and get the tortillas golden brown and crispy.
• Salsa – The key to the best chicken quesadilla ever — salsa in the chicken filling!

Can I use corn tortillas instead of flour?

Quesadillas are most commonly made with flour tortillas. However, you can use corn tortillas if you prefer! It will taste a bit different, but will still be delicious.

What should I put in a quesadilla?

While this quesadilla only contains seasoned chicken and shredded cheese in the quesadilla filling, but you can put a lot of different delicious things in a quesadilla. From veggies to herbs, there are many ways to change it up. Some favorites are:

• beans
• sour cream
• caramelized onions
• sauteed bell pepper
• mushrooms
• jalapeños
• corn
• fresh cilantro
• tomatoes

How to Make a Chicken Quesadilla

1. Preheat a large skillet on the stove top over medium high heat.
2. Cut the chicken breast into small cubes and place them into a medium mixing bowl. Add the taco seasoning to the chicken and mix until the chicken is coated.
3. Add one tablespoon of the olive oil onto the skillet. Once the oil is hot, place the chicken in the skillet in an even layer. Sauté the chicken for 3-4 minutes per side until it’s browned slightly, not cooked through.
4. Then top the chicken with salsa and toss the chicken to thoroughly coat with the salsa. Continue to cook the chicken for approximately 3-4 more minutes, until the internal temperature of 165 degrees Fahrenheit
5. Remove the chicken from the skillet and put on a plate. Reduce the temperature to medium low.
6. To make the quesadillas, lay a tortilla flat on a cutting board. Spread some cheese on half the tortilla, layer some of the chicken on top of the cheese, then top off with more cheese. Fold the tortilla in half to make a half moon shape.
7. Once all the quesadillas are put together, put the remaining tablespoon of olive oil in the skillet and add 2 of the filled tortillas to the skillet.
8. Cook until one side of the tortilla is golden brown. Then flip and then cook until the other side is golden brown as well. Watch them closely as they brown quickly.
9. Transfer the quesadillas to a cutting board, then slice and serve immediately!

What to Serve with this Recipe

I love dipping my quesadilla in some warm queso, some guacamole, or my favorite salsa. It also goes great with side dishes like Spanish rice and roasted broccoli.

Some hearty roasted vegetables or crispy air fryer potatoes would also pair well with this chicken and cheese quesadilla. You can also just serve it on it’s own!

Storage & Reheating Instructions:

Allow leftover to cool completely and then transfer to an airtight container or wrap in a plastic wrap or aluminum foil. You can also use zip top plastic bags.

FRIDGE: Store in the refrigerator for 3-4 days.

FREEZER: Quesadillas freeze really well! Freeze on a baking sheet and then transfer to a freezer bag or airtight container. Store in the freezer for up to 3 months.

For the best results, reheat quesadillas in the oven or on the stove top. In the oven, just bake at 350 degrees Fahrenheit for a about 10 minutes until reheated. On the stove top, add a little oil to a pan and heat on both sides until the tortilla crisps back up and the cheese is melty.

You can also reheat a quesadilla in the air fryer! The microwave works too, but your quesadilla won’t be crispy.

You’re going to love this dish! It’s truly so simple and makes for the most delicious and easy meal just like our Slow Cooker Chicken Tacos.

More Mexican-Inspired Recipes You’ll Love!

• Need to serve a ton of people? Then check out this super easy Sheet Pan Quesadillas recipe.
• Make some Crock Pot Taco Meat with ground beef for a simple taco Tuesday.
• Taco Casserole is a favorite easy meal! It’s so flavorful and is a crowd pleaser for sure.
• Instant Pot Taco Soup is sure to warm you up on a cold winter evening.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 2 votes

Chicken Quesadilla Recipe

Quick and easy Chicken Quesadillas are a delicious, easy meal or lunch recipe ready in 30 minutes.

Prep:10 minutes mins

Cook:20 minutes mins

Total:30 minutes mins

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Ingredients

• ▢ 1 ½ pounds chicken breast diced into small cubes
• ▢ 2 Tablespoon olive oil
• ▢ 1 ounce taco seasoning (1 package)
• ▢ 2 cups shredded Mexican Cheese
• ▢ ¼ cup salsa
• ▢ 4 flour tortillas burrito size

Instructions

• Preheat a large skillet over medium high heat.
• Cut the chicken into small cubes and put in a medium mixing bowl. Add the taco seasoning to the chicken and mix until all the chicken is coated with taco seasoning.
• Spread 1 Tablespoon of the olive oil onto the skillet. Place the chicken in the skillet in an even layer. Sauté the chicken for 3-4 minutes per side until it's browned slightly, not cooked through.
• Then top the chicken with salsa and toss the chicken to thoroughly coat the chicken with the salsa. Continue to cook the chicken until it’s cooked through (internal temperature of 165 degrees Fahrenheit) for approximately 3-4 more minutes.
• Remove the chicken from the skillet and put on a plate. Reduce the temperature to medium low.
• To make the quesadillas, lay a tortilla flat on a cutting board. Spread some cheese on half the tortilla, then put some of the chicken on top of the cheese, then top off with more cheese. Fold the tortilla in half to make a half moon shape.
• Once all the quesadillas are put together, Put the remaining 1 Tablespoon of olive oil in the skillet and add 2 of the tortillas to the skillet.
• Cook until one side of the tortilla is golden brown (2-3 minutes). Flip and then cook until the other side is golden brown as well (2-3 minutes). Watch them closely as they brown quickly.
• Remove the quesadillas onto a cutting board. Slice them and serve immediately

Tips

Allow leftover to cool completely and then transfer to an airtight container or wrap in a plastic wrap or aluminum foil. You can also use zip top plastic bags.

FRIDGE: Store in the refrigerator for 3-4 days.

FREEZER: Quesadillas freeze really well! Freeze on a baking sheet and then transfer to a freezer bag or airtight container. Store in the freezer for up to 3 months.

For the best results, reheat quesadillas in the oven or on the stove top. In the oven, just bake at 350 degrees Fahrenheit for a about 10 minutes until reheated. On the stove top, add a little oil to a pan and heat on both sides until the tortilla crisps back up and the cheese is melty.

You can also reheat a quesadilla in the air fryer! The microwave works too, but your quesadilla won’t be crispy.

Nutrition Information

Serving: 1quesadilla, Calories: 566kcal (28%), Carbohydrates: 21g (7%), Protein: 52g (104%), Fat: 30g (46%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 162mg (54%), Sodium: 1437mg (62%), Potassium: 756mg (22%), Fiber: 3g (13%), Sugar: 4g (4%), Vitamin A: 1163IU (23%), Vitamin C: 6mg (7%), Calcium: 426mg (43%), Iron: 3mg (17%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.