Go Back
–+ servings
Chicken quesadillas are stacked on top of a wooden cutting board.
Print Recipe
4.58 from 28 votes

Chicken Quesadilla Recipe

Cheesy and flavorful, this Easy Chicken Quesadilla Recipe is a great option for a speedy weeknight dinner that everyone will enjoy!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dishes
Cuisine: Tex-Mex
Servings: 2 quesadillas
Calories: 1021kcal
Author: Cassie Johnston

Ingredients

  • 1 tablespoon avocado oil
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 1 clove garlic minced
  • 2 tablespoons chopped red onion
  • 1 tablespoon finely minced jalapeño pepper optional
  • ½ cup chopped cooked chicken a rotisserie chicken works great for this
  • 2 tablespoons taco seasoning see notes
  • 3 tablespoons water
  • 2 tablespoons softened butter
  • 2 burrito-size flour tortillas
  • ¾ cup shredded cheese I like a blend of sharp cheddar and Monterey Jack
  • Fresh lime wedges, guacamole, sour cream, or pico de gallo, for serving

Instructions

  • Heat 1 tablespoon avocado oil in a medium skillet over medium-high heat. Add in the ¼ cup diced red bell pepper, ¼ cup diced green bell pepper, 1 clove garlic, 2 tablespoons chopped red onion, and 1 tablespoon finely minced jalapeño pepper (if using). Sauté until just tender and fragrant, about 5 minutes.
  • Add in the ½ cup chopped cooked chicken, 2 tablespoons taco seasoning, and 3 tablespoons water. Bring to a simmer, and cook until just thickened, about 2 minutes. Remove the chicken mixture from the skillet and set aside.
  • Wipe the skillet clean. Return the skillet to medium-high heat.
  • Working with one tortilla at a time, spread 1 tablespoon of butter on 1 side of the tortilla. Place the tortilla, butter side down, in the hot skillet. Then immediately sprinkle on half of the shredded cheese over the entire tortilla. 
  • Place half of the chicken mixture onto one half of the tortilla, and cook until the cheese just begins to melt. Using a spatula, flip the side that just has the cheese on it over on top of the chicken mixture. Use the spatula to press down to seal.
  • Continue to cook for an additional 2 minutes, and then flip the entire quesadilla over and cook for an additional 2 minutes on the other side—this is to crisp up the tortilla.
  • Remove from heat, and immediately cut into wedges using a pizza cutter or sharp knife. Serve with fresh lime wedges, guacamole, sour cream, or pico de gallo.

Video

Notes

  • No taco seasoning around? No problem! Whip up your own quesadilla seasoning by combining 1 tablespoon chili powder, 1 tablespoon cumin powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, plus ½ teaspoon salt.
  • Cast iron is the best skillet for evenly melting the cheese in a quesadilla.
  • Feel free to experiment with quesadilla fillings, but avoid using anything liquidy—like salsa or uncooked veggies—that will turn the tortillas soggy before they can crisp up.
  • It takes a lot less filling to fill up a quesadilla than you think! A good quesadilla errs on the side of less filling and more cheese.

Nutrition

Serving: 1quesadilla | Calories: 1021kcal | Carbohydrates: 88g | Protein: 39g | Fat: 59g | Saturated Fat: 25g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 2394mg | Fiber: 14g | Sugar: 10g
QR Code linking back to recipe