Cheesy Chicken Quesadillas
Cheesy Chicken Quesadillas are a simple and tasty meal that hits the spot every time. With tender chicken pieces, plenty of melty cheese, and crispy tortillas grilled to golden perfection,…
Tip: save now, cook later.Cheesy Chicken Quesadillas are a simple and tasty meal that hits the spot every time. With tender chicken pieces, plenty of melty cheese, and crispy tortillas grilled to golden perfection, they’re a go-to for quick lunches or fun dinners. The mix of gooey cheese and flavorful chicken wrapped in a crunchy shell makes these quesadillas a true crowd-pleaser.
I love making these when I need something fast but still satisfying. It’s easy to use leftover chicken or cook up a quick batch in no time. Plus, you can add whatever you have on hand—like a little salsa, some jalapeños, or a sprinkle of cilantro—and each quesadilla feels a little different and even more delicious. They’re one of those recipes that rarely don’t get eaten in one sitting!
My favorite way to serve them is with a side of sour cream and guacamole for dipping. They’re perfect for sharing, and I always find that they disappear faster when friends or family are around. Whether it’s for a casual weeknight dinner or a small get-together, cheesy chicken quesadillas always bring smiles to the table.
Key Ingredients & Substitutions
Flour Tortillas: Large flour tortillas work best for folding and holding the filling. You can use whole wheat or gluten-free tortillas if you prefer. Just watch the cooking time, as some types toast faster.
Cooked Chicken: Leftover roasted chicken is perfect here. You can also use rotisserie or quickly sautéed chicken breast. For a vegetarian option, try black beans or grilled veggies instead.
Cheese: I like mixing cheddar with Monterey Jack for meltiness and flavor. You can use mozzarella, pepper jack, or a Mexican cheese blend. Avoid pre-shredded cheeses with anti-caking agents—they melt better fresh-shredded.
Fresh Herbs and Veggies: Cilantro and tomatoes add freshness, while onions add a mild bite. Feel free to swap tomatoes for bell peppers or omit onions if you prefer milder flavors.
How Do You Get the Perfectly Crispy and Gooey Quesadilla?
Balancing crispy tortilla with melted cheese is key. Here’s how I do it:
- Heat the skillet over medium—not too hot to avoid burning the tortilla before cheese melts.
- Use a little butter or olive oil to help crisp the tortilla edges nicely.
- Spread cheese on both sides of the filling—this helps the quesadilla stick together when folded.
- Cook slowly for 3-4 minutes on each side. Peek underneath to check for that golden color.
- Let it rest a minute after cooking; this helps the cheese set slightly, making it easier to cut without spilling.
Equipment You’ll Need
- Large non-stick skillet – helps cook the quesadilla evenly without sticking or burning.
- Spatula – makes flipping the quesadilla easy and keeps it intact.
- Sharp knife – to cut the quesadilla into neat wedges after cooking.
- Cheese grater – if you shred your own cheese, it melts better than pre-shredded.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or shredded pork for a different protein twist.
- Add black beans or corn for extra texture and fiber when you want a vegetarian option.
- Mix in jalapeños or hot sauce for a little heat and spice.
- Try swapping cheddar for pepper jack or adding some crumbled queso fresco for a creamy touch.
Cheesy Chicken Quesadillas
Ingredients You’ll Need:
Main Ingredients:
- 4 large flour tortillas
- 2 cups cooked chicken breast, diced or shredded
- 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- ½ cup diced tomatoes
- ¼ cup chopped fresh cilantro
- 1 small onion, finely chopped (optional)
- 1 tbsp olive oil or butter (for cooking)
Optional Sides:
- Sour cream
- Salsa
- Guacamole
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. Overall, you’ll spend around 30 minutes making these tasty quesadillas from start to finish, including the time to heat the skillet and cook each quesadilla until golden and melty.
Step-by-Step Instructions:
1. Heat Your Skillet:
Place a large skillet on the stove over medium heat. Let it warm up so it’s ready for cooking your quesadillas.
2. Assemble the Quesadilla:
Put one tortilla flat in the hot skillet. On half of the tortilla, sprinkle a layer of shredded cheese. Then, add a layer of the cooked chicken pieces on top of the cheese. Next, spread diced tomatoes, chopped cilantro, and finely chopped onion if you like. Top these fillings with another layer of shredded cheese. The cheese on both sides helps hold everything together when it melts. Fold the tortilla over to make a half-moon shape.
3. Cook Until Golden and Melted:
Cook the folded quesadilla for 3–4 minutes on one side until the bottom is golden brown and you start to see the cheese melting inside. Carefully flip it with a spatula and cook another 3–4 minutes on the other side until it’s golden and the cheese is fully melted.
4. Rest and Serve:
Remove the quesadilla from the skillet and let it rest for a minute. This rest helps the cheese set a little so it won’t spill out when you cut it. Cut into wedges and serve hot with your choice of sour cream, salsa, or guacamole. Repeat these steps with the remaining tortillas and fillings.
Enjoy your delicious, cheesy chicken quesadillas made simple!
Can I Use Frozen Cooked Chicken for This Recipe?
Yes! Just make sure to fully thaw the cooked chicken before using it. Thaw overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry to avoid extra moisture in the quesadilla.
How Do I Store Leftover Quesadillas?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the tortilla crispy, or use a microwave for a quicker option, though the tortilla may get softer.
Can I Customize the Fillings?
Absolutely! Feel free to add veggies like bell peppers, corn, or black beans. You can also swap chicken with cooked ground beef, shredded pork, or make it vegetarian with beans and cheese only.
What’s the Best Way to Prevent the Tortilla from Getting Soggy?
Use moderate heat and a little oil or butter in the skillet to crisp the tortilla evenly. Don’t overload the quesadilla with fillings—too much moisture can make it soggy. Let it rest a minute after cooking before cutting to help set everything.
