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a stack of chicken quesadillas on a board with a bowl of salsa in the background.
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5 from 2 votes

Chicken Quesadillas

Chicken Quesadillas are a tasty and quick meal featuring shredded chicken, melted cheeses, and sautéed veggies folded inside crispy flour tortillas. This simple recipe combines tender chicken with cheddar and Monterey Jack cheeses, along with bell peppers and onions for extra flavor.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Brunch, Lunch
Cuisine: Mexican
Servings: 4
Calories: 622kcal
Author: Joanna Cismaru

Ingredients

  • 2 cups cooked chicken shredded
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 small red bell pepper chopped
  • 1 small green bell pepper chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • salt and pepper to taste
  • 8 medium flour tortillas about 8 inches
  • 2 tablespoons butter
US Customary - Metric

Instructions

  • In a large skillet, heat the olive oil over medium heat. Add the chopped red and green bell peppers, onion, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
    process shots showing how to make chicken quesadillas.
  • Add the shredded chicken to the skillet and season with ground cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes until heated through. Remove from heat.
    process shots showing how to make chicken quesadillas.
  • Place a flour tortilla on a flat surface. Sprinkle a mixture of cheddar and Monterey Jack cheese evenly over half of the tortilla. Spoon some of the chicken and vegetable mixture over the cheese, then top with more cheese. Fold the tortilla over to cover the filling. Repeat with the remaining tortillas and filling.
    process shots showing how to make chicken quesadillas.
  • In a large skillet or griddle, melt a small amount of butter over medium heat. Place a quesadilla in the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
    process shots showing how to make chicken quesadillas.
  • Repeat with the remaining quesadillas, adding more butter as needed.
  • Cut each quesadilla into wedges and serve hot. Optional toppings include sour cream, guacamole, salsa, and fresh cilantro.

Notes

  1. Get Creative with Fillings: Feel free to customize the quesadillas to your liking. Add sliced jalapeños for a spicy kick, corn kernels for sweetness, or black beans for extra protein. The possibilities are endless, so feel free to make it your own.
  2. Freshly Shred the Cheese: I prefer to shred the cheese myself rather than using pre-shredded varieties. Freshly shredded cheese melts more smoothly and gives a creamier texture to the quesadillas.
  3. Assemble Before Cooking: To streamline the cooking process, assemble all the quesadillas before you start cooking them. This way, you can focus on cooking each one perfectly without rushing.
  4. Vegetarian Option: For a meatless version, substitute the chicken with sautéed mushrooms, spinach, or a mix of grilled vegetables. You'll still have a delicious and satisfying meal.
  5. Easy Flipping Tip: When cooking, use a large spatula to flip the quesadillas gently. Holding the top of the quesadilla with your fingers can help keep the filling intact during the flip—just be careful with the heat.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 35g | Protein: 37g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 900mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1429IU | Vitamin C: 40mg | Calcium: 521mg | Iron: 4mg