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Three golden-browned chicken quesadilla wedges on a wooden board, showing gooey cheddar, shredded chicken, red pepper bits, and cilantro flecks. In the background, ramekins of sour cream and salsa are softly blurred.

Chicken Quesadilla Recipe

A foolproof, crispy and cheesy chicken quesadilla recipe developed from restaurant experience and family tradition perfectly melted cheese, tender seasoned chicken, and a golden tortilla every time.
5 from 1 vote
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Course: Appetizer, Main
Cuisine: Mexican, Tex-Mex
Keyword: Authentic Mexican chicken quesadilla recipe, Best chicken quesadilla recipe, Chicken and cheese quesadilla recipe, Chicken quesadilla recipe Taco Bell, Chicken quesadilla seasoning, Easy shredded chicken quesadilla recipe, Healthy chicken quesadilla recipe, Simple chicken quesadilla recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 quesadillas
Calories: 350kcal
Cost: $10

Equipment

  • 1 Large skillet or griddle (Nonstick or cast-iron works best)
  • 1 Spatula (Wide, for easy flipping)
  • 1 Sharp chef’s knife (For cutting into wedges)
  • 1 Cutting board (For assembly and slicing)

Ingredients

  • 4 large flour tortillas - 8–10" diameter
  • 2cups shredded cooked chicken - Rotisserie or pan-seared shredded
  • 2cups shredded cheese blend - Cheddar + Monterey Jack
  • 2tbsp butter or oil - For cooking
  • ½cup diced onion - White or yellow
  • ½cup diced bell pepper - Any color red or green
  • 1–2 sliced jalapeños - Seeds in for extra heat
  • 1tsp garlic powder
  • 1tsp ground cumin
  • 1tsp chili powder
  • serv-off lime wedges - For serving
  • serv-off sour cream
  • serv-off salsa
  • serv-off guacamole
  • serv-off fresh cilantro - For garnish

Instructions

  • Heat skillet over medium heat
    Overhead photo of a stainless-steel skillet on a black induction cooktop. Bite-sized pieces of chicken, red and green bell peppers, and sliced onions sizzle in the pan, being stirred with a wooden spatula. The cooktop’s digital display reads “75.”
  • Layer cheese, chicken & veggies, fold
    Top-down view of a single flour tortilla laid flat on a square grey stone slab. One half is piled with seasoned, diced chicken and diced red and green bell peppers, then topped with a mound of white shredded cheese. A stack of unused tortillas and additional bowls of cheese sit at the edges of the frame.
  • Cook 2–3 mins per side until golden
    Overhead shot of two folded quesadillas on a gold-tone baking sheet lined with a textured silicone mat. The tortillas are crisped to a light brown, sprinkled with chopped cilantro, and you can glimpse colorful chicken and pepper bits peeking out of the sides.
  • Let cooked quesadilla sit 1 minute
    Top-down view of a round quesadilla cut into eight triangular wedges and arranged in a circle on a well-worn wooden cutting board. A large chef’s knife with a wooden handle rests beside the wedges, and small flecks of cilantro are scattered on the tortilla surfaces.
  • Slice and plate with toppings
    A close-up of a stack of four chicken quesadilla wedges on a decorative plate. The tortillas are golden-brown with charred spots, and you can see shredded chicken and melted cheese oozing from the edges. In soft focus behind them are rustic ramekins of red salsa and white sour cream, each topped with a cilantro leaf.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 2quesadilla | Calories: 350kcal (18%) | Carbohydrates: 30g (10%) | Protein: 25g (50%) | Fat: 15g (23%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg (18%) | Sodium: 600mg (26%) | Potassium: 350mg (10%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 800IU (16%) | Vitamin C: 12mg (15%) | Calcium: 300mg (30%) | Iron: 2.3mg (13%)
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