Chicken Quesadilla

Savor the World.

Chicken Quesadilla

Oh my God, I love quesadillas—and this recipe isn’t just delicious, it’s quick, easy to make, and full of flavor when you need something fast. Crispy on the outside, creamy on the inside, and ready in just minutes, you’ll love making it for a quick dinner, a tasty lunch, or simply to treat yourself or your family without any hassle. Let’s make it!

Chicken Quesadilla

Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

2 cups (280 g) cooked and shredded chicken breast
1 ½ cups (170 g) shredded cheddar cheese
1 cup (115 g) shredded Monterey Jack cheese
½ cup (120 ml) chopped red bell pepper
½ cup (80 g) finely chopped red onion
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) garlic powder
½ teaspoon (2.5 g) ground cumin
Salt and pepper to taste
4 large flour tortillas

What You’ll Need:

Large skillet or griddle
Spatula
Cutting board
Sharp knife
Mixing bowl

See 5 variations of the recipe at the end.

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Did You Know?

In some parts of Mexico, if you order a quesadilla without specifying, they might give it to you without cheese! Sounds crazy, but it’s actually a long-standing national debate. So if you’re in Mexico City—better make your cheese intentions clear!

Instructions:

Prepare the filling: Let’s get started! In a large mixing bowl, add the shredded chicken—make sure it's fully cooked and free of large chunks. Then add the shredded cheddar and Monterey Jack cheeses. Toss in the chopped red bell pepper and finely chopped red onion. Next, sprinkle in the garlic powder, cumin, and salt and pepper to taste. Mix everything thoroughly so the flavors blend nicely and the cheese is evenly distributed throughout the mixture.
Heat the skillet: Now, place a large skillet or griddle over medium heat. Let it warm up for about 1 minute. Add a few drops of olive oil and gently spread it across the surface with a brush or a paper towel to coat it evenly.
Add the tortilla and filling: Carefully place one tortilla on the hot skillet. Quickly add a generous layer of the filling on one half of the tortilla. Spread it evenly but leave a little space near the edges so you can fold and seal the quesadilla easily.
Fold the tortilla: Gently fold the tortilla over the filling to form a half-moon shape. Use a spatula to press it down slightly, helping the cheese melt and the edges seal together.

Cook on both sides: Cook the quesadilla for 2 to 3 minutes on one side, or until golden and crispy. Flip it carefully and cook the other side for another 2 to 3 minutes, making sure the cheese melts all the way through.
Remove and slice: Almost done! Transfer the quesadilla to a cutting board and let it rest for a minute. Then slice it into triangles using a sharp knife or pizza cutter.
Repeat: For the remaining quesadillas, just repeat the same process. Add more oil if needed between batches to keep the surface well-oiled so they all turn out nice and golden.
Serve and enjoy: That’s it! Serve your quesadillas hot with guacamole, sour cream, homemade salsa, or your favorite toppings. Enjoy every bite!

Ingredient Substitutions

Cheddar cheese: If you don’t have cheddar, you can simply use mozzarella or a mix of Mexican shredded cheeses like Oaxaca or Chihuahua.
Chicken: You can swap it for shredded turkey, sliced carne asada, or even sautéed mushrooms if you’re going for a vegetarian version—any of these are great choices.
Red bell pepper: If you don’t have any on hand, feel free to use chopped zucchini or spinach to keep that colorful veggie touch—or just leave it out entirely.

Prep Tips

Use large tortillas: They’re easier to fold and less likely to tear while cooking.
Preheat the skillet well: Starting with a hot pan ensures a crispy outside and evenly cooked quesadilla.
Don’t overstuff the filling: It may overflow when you fold the tortilla, so less is more here.
Press gently with a spatula: This step helps seal your quesadilla while the cheese melts and brings everything together—very important!

Nutritional Information (per serving):

Calories: 390 kcal
Protein: 28 g
Healthy Fats: 18 g
Carbohydrates: 27 g
Natural Sugars: 3 g
Fiber: 2 g
Sodium: 620 mg

Nutritional Benefits:

This recipe gives you a great balance of lean protein from the chicken, which helps with muscle maintenance and keeps you full. The cheese adds calcium to support strong bones, while the red bell pepper and onion bring antioxidants and vitamins that boost your immune system. Plus, using olive oil adds healthy fats that support heart health. It’s a wholesome, satisfying meal for the whole family.

Storing & Reheating

Storage: You can store cooked quesadillas in an airtight container in the fridge for up to 3 days without a problem.
Reheating in a skillet: Heat them over medium for 2–3 minutes per side with no oil to bring back the crispiness.
Skip the microwave (if you can): Microwaving can make them soggy, but if you don’t mind a softer texture, it’s not the worst option either.

Recipe Inspiration

The quesadilla is one of those lifesaver meals. This chicken version was born from those nights when you’re hungry, tired, and just working with whatever’s left in the fridge. It’s quick, comforting, super flexible, and hits the spot when you want something hot, melty, and totally satisfying—without the hassle.

Serving Suggestions

Serve with fresh homemade guacamole and a squeeze of lime
Pico de gallo with jalapeño adds a classic Mexican flavor
Corn salad with chili powder makes a perfect side
Agua fresca de jamaica (hibiscus water) with little sugar is a must-have
Finish the meal with a walnut-studded chocolate brownie—sounds pretty good, right?

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken? Absolutely! It’s a great way to save time—and it tastes amazing.
Can I freeze quesadillas? Yes, but it’s better to freeze them before cooking. Then you can just cook them straight from the freezer.
Which tortilla is better: flour or corn? That depends on your taste, but flour tortillas fold better and brown more evenly, making them ideal for this recipe.

Can I bake them instead? Totally! Bake at 375°F (190°C) for about 8 minutes per side until they’re golden and crispy.
What if the cheese leaks out while cooking? Enjoy it! That crispy cheese on the pan turns into a crunchy, delicious treat.

Recipe Variations

BBQ Quesadilla: Oh yes—just add barbecue sauce to the chicken and swap the cheese for gouda. It’s a delicious twist.
Green Quesadilla: This one’s so good! Just use sautéed spinach and mushrooms instead of chicken.

Tex-Mex Quesadilla: If you’re into that flavor combo, add some black beans and corn to the filling.
Spicy Quesadilla: Want some heat? Add sliced jalapeños or a bit of chipotle sauce to spice it up.
Breakfast Quesadilla: Great way to start the day! Fill it with scrambled eggs, chicken, and cheese for a hearty morning bite.

So, this Mexican classic is full of flavor, super easy to make, and comes together fast! Now that you know all the details and some tasty variations, you’ve got plenty of options to surprise your family or friends and totally impress them with this delicious dish. We’re sure it’s going to be a hit. Happy cooking!

Tastes of La Paz.