Craving a quick and tasty meal? This Chicken Quesadilla Recipe is loaded with seasoned chicken breast, gooey Monterey Jack and sharp cheddar cheese, all sandwiched between crispy, golden tortillas. It’s perfect for busy weeknights or a casual get-together, and it’s easy to customize with your favorite toppings and sides. Let’s dive into how to make these delicious quesadillas step-by-step.
How to Make Chicken Quesadilla
A chicken quesadilla combines the rich flavors of seasoned chicken, melted cheese, and crispy tortillas for an irresistible meal. The secret to a great quesadilla is achieving the perfect balance of gooey cheese and crispy tortilla.
Whether you’re using fresh skinless chicken breasts or leftover rotisserie chicken, this recipe provides a simple way to prepare a quesadilla that’s sure to please.
Ingredients for Chicken Quesadilla Recipe
- 2 cups cooked chicken breast (or rotisserie chicken), shredded or sliced
- 1 cup Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 4 large flour tortillas (burrito size)
- 1 tablespoon olive oil, for cooking
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Kosher salt and black pepper, to taste
Optional Add-ins and Toppings
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 2 tablespoons sour cream, for topping
- Creamy jalapeno sauce or hot sauce, for drizzling
- Green onions and lime wedges, for garnish
- Refried beans as a side dish
Instructions
- Season and Cook the Chicken:
- If using raw chicken breast, season it with kosher salt, garlic powder, and chili powder. Heat a nonstick skillet over medium heat, add a small amount of olive oil, and cook the chicken until golden brown and cooked through, about 5-7 minutes per side.
- For rotisserie chicken or other pre-cooked chicken, simply shred the meat and set it aside. If desired, you can add a sprinkle of chili powder or taco seasoning to enhance the flavor.
- Sauté the Vegetables:
- In the same skillet, add a bit more olive oil and cook the bell pepper and onion slices over medium heat until they are tender and slightly caramelized. This should take about 5 minutes. Remove from heat and set aside.
- Assemble the Quesadilla:
- Lay one flour tortilla flat on a clean surface. Sprinkle a layer of Monterey Jack and sharp cheddar cheese over half the tortilla.
- Add a layer of shredded chicken, followed by the sautéed bell pepper and onion. Top with a little more cheese and fold the tortilla in half, pressing gently.
- Cook the Quesadilla:
- Heat the skillet over medium-low heat. Add a small amount of olive oil or a dollop of butter to the pan for extra flavor.
- Place the assembled quesadilla in the skillet. Cook for 2-3 minutes on each side, pressing down lightly with a spatula. Flip carefully when the tortilla is golden brown, and the cheese has started to melt.
- Serve:
- Once cooked, remove the quesadilla from the skillet and transfer it to a cutting board. Allow it to cool slightly before cutting into wedges with a pizza cutter.
- Serve with a dollop of sour cream, a drizzle of creamy jalapeno sauce, and a sprinkle of green onions. Add lime wedges for an extra zing!
Tips for Making the Perfect Chicken Quesadilla
- Choose the Right Cheese:
- For maximum meltiness, use a combination of Monterey Jack and sharp cheddar cheese. Colby Jack is another great choice for achieving that perfect cheesy texture.
- Don’t Overfill the Quesadilla:
- Resist the urge to overstuff the tortilla. This makes flipping and cooking the quesadilla harder, and you might lose some filling. Stick to a moderate amount of cheese and chicken for even cooking.
- Get the Tortilla Crispy Without Burning:
- Cooking over medium-low heat helps the cheese melt evenly and the tortilla to crisp up without burning. If you’re in a hurry, cook over medium heat, but watch it closely.
What to Serve with Chicken Quesadilla
Chicken quesadillas pair wonderfully with a variety of sides:
- Mexican rice or Spanish rice adds a hearty element.
- Refried beans or black beans for added protein and fiber.
- Fresh guacamole, salsa, or pico de gallo provides a fresh contrast.
- Mexican corn salad or a simple side salad for a light, refreshing accompaniment.
Ingredient Substitutions
Feel free to make swaps based on your dietary preferences or what’s available:
- Chicken: Swap with ground beef, chicken thighs, or even black beans for a vegetarian twist.
- Cheese: Use Colby Jack, mozzarella, or Mexican blend cheese if you don’t have Monterey Jack or cheddar.
- Tortillas: If you prefer, corn tortillas can be used instead of flour tortillas. They’re naturally gluten-free and have a slightly different flavor.
Final Thoughts
Chicken quesadillas are a fantastic dish that’s easy to make and incredibly versatile. With a base of simple ingredients like chicken, cheese, and tortillas, you can easily add your own twist by experimenting with fillings and toppings. This recipe is great for using up leftover chicken or even a quick weeknight dinner that the whole family will enjoy.
Whether you’re a seasoned cook or new to the kitchen, you can’t go wrong with this classic recipe. Enjoy making and eating your delicious chicken quesadillas!
This chicken quesadilla recipe is not only quick and easy but also nutritious. You’ll get a great balance of protein, fats, and carbs, making it perfect for a satisfying meal. Happy cooking, and enjoy your quesadillas!
Ingredients
- 2 cups cooked chicken breast (or rotisserie chicken), shredded or sliced
- 1 cup Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 4 large flour tortillas (burrito size)
- 1 tablespoon olive oil, for cooking
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Kosher salt and black pepper, to taste
Optional Add-ins and Toppings
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 2 tablespoons sour cream, for topping
- Creamy jalapeno sauce or hot sauce, for drizzling
- Green onions and lime wedges, for garnish
- Refried beans as a side dish
Instructions
- Season and Cook the Chicken:
- If using raw chicken breast, season it with kosher salt, garlic powder, and chili powder. Heat a nonstick skillet over medium heat, add a small amount of olive oil, and cook the chicken until golden brown and cooked through, about 5-7 minutes per side.
- For rotisserie chicken or other pre-cooked chicken, simply shred the meat and set it aside. If desired, you can add a sprinkle of chili powder or taco seasoning to enhance the flavor.
- Sauté the Vegetables:
- In the same skillet, add a bit more olive oil and cook the bell pepper and onion slices over medium heat until they are tender and slightly caramelized. This should take about 5 minutes. Remove from heat and set aside.
- Assemble the Quesadilla:
- Lay one flour tortilla flat on a clean surface. Sprinkle a layer of Monterey Jack and sharp cheddar cheese over half the tortilla.
- Add a layer of shredded chicken, followed by the sautéed bell pepper and onion. Top with a little more cheese and fold the tortilla in half, pressing gently.
- Cook the Quesadilla:
- Heat the skillet over medium-low heat. Add a small amount of olive oil or a dollop of butter to the pan for extra flavor.
- Place the assembled quesadilla in the skillet. Cook for 2-3 minutes on each side, pressing down lightly with a spatula. Flip carefully when the tortilla is golden brown, and the cheese has started to melt.
- Serve:
- Once cooked, remove the quesadilla from the skillet and transfer it to a cutting board. Allow it to cool slightly before cutting into wedges with a pizza cutter.
- Serve with a dollop of sour cream, a drizzle of creamy jalapeno sauce, and a sprinkle of green onions. Add lime wedges for an extra zing!
