These crispy chicken quesadillas are stuffed with seasoned chicken, colorful bell peppers, and two kinds of melted cheese that get all gooey and golden when you cook them. I first made these on a Tuesday night when I had leftover rotisserie chicken in the fridge and needed something fast, and now they're my go-to whenever I want something comforting without spending forever in the kitchen. The tortillas get perfectly crispy on the outside while everything inside stays warm and melty.
If you love easy weeknight dinners, you might also enjoy my Marry Me Chicken Pasta, Chicken Parmesan, or Chicken Noodle Soup for more cozy meal ideas.
Why You will Love This Chicken Quesadilla!
This recipe comes together in just 30 minutes from start to finish. You get restaurant-quality results at home with simple ingredients you probably already have. The combination of pepper Jack and sharp cheddar creates the perfect melty, flavorful base, and the seasoned veggies add color and a little crunch. Plus, you can customize the fillings based on what's in your fridge.
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Chicken Quesadilla Ingredients
These ingredients create the perfect balance of flavor and texture in every bite.
See Recipe Card Below This Post For ingtedient Quantites
The Quesadillas:
- Chili powder: Adds a warm, slightly smoky flavor that seasons both the chicken and vegetables.
- Kosher salt: Enhances all the flavors and balances the richness of the cheese.
- Garlic powder: Brings a savory depth without overpowering the other ingredients.
- Cooked diced or shredded chicken: The protein base of your quesadilla. Rotisserie chicken works beautifully here and saves time.
- Extra-virgin olive oil: Used to sauté the vegetables until they're tender and slightly caramelized.
- Yellow onion: Adds sweetness and a little bite when cooked until translucent.
- Red bell pepper: Brings color, crunch, and a subtle sweetness.
- Orange, yellow, or green bell pepper: More color and flavor. You can also swap in spinach, mushrooms, or zucchini.
- Hot sauce: Optional, but it adds a nice kick if you like a little heat.
- Pepper Jack or Monterey Jack cheese: Melts beautifully and adds a creamy, slightly spicy flavor.
- Sharp cheddar cheese: Provides a tangy richness that balances the milder Jack cheese.
- Whole wheat tortillas: The vessel that holds everything together and crisps up perfectly.
- Oil, butter, or nonstick spray: Optional for cooking, but butter gives you the crispiest, most golden exterior.
Serving:
- Prepared salsa: Adds freshness and a little acidity to cut through the richness.
- Guacamole: Creamy, cool, and perfect for dipping.
- Sour cream or plain Greek yogurt: A tangy, cooling contrast to the warm, cheesy filling.
How to Make Chicken Quesadilla
- Prepare the chicken: In a small bowl, stir together the chili powder, salt, and garlic powder. Place the chicken in a medium bowl and sprinkle with half of the spice mixture. Stir to coat evenly, then set aside while you prep the vegetables.
- Cook the vegetables: In a large skillet, heat the olive oil over medium heat until it's shimmering. Add the diced onion, bell peppers, and any other vegetables you're using (save spinach for later). Sprinkle the remaining spice mixture over the top and stir to coat. Sauté, stirring occasionally, until the onions turn translucent and the peppers are crisp-tender, about 6 to 8 minutes. If you're using spinach, add it a few handfuls at a time and let it wilt down. Add hot sauce if you want extra heat. Transfer the cooked vegetables to the bowl with the chicken and stir everything together.
- Assemble the quesadillas: For each quesadilla, lay out a tortilla and top half of it with about 2 ½ tablespoons of pepper Jack and 1 ½ tablespoons of cheddar. Spread a quarter of the chicken and vegetable mixture evenly over the cheese. Top with another 2 ½ tablespoons of pepper Jack and 1 ½ tablespoons of cheddar. Fold the tortilla in half and press gently to seal.
- Cook the quesadillas: Wipe the skillet clean with a paper towel, then heat it over medium to medium-low. Add a little butter or oil if you want a crispier, golden crust. Place one quesadilla in the skillet with the folded edge facing down and the open edge facing out. Add a second quesadilla beside it, flipping it in the opposite direction so they both fit. Press down lightly with a spatula to flatten. Cook for about 4 minutes on the first side until the bottom is golden and crispy. Flip carefully and cook for another 2 minutes until the other side is golden brown and the cheese is fully melted.
- Serve: Let the quesadillas cool for a few minutes before slicing them into wedges. This helps the cheese set slightly so it doesn't all ooze out. Serve with salsa, guacamole, and sour cream or Greek yogurt on the side.
Substitutions and Variations
You can easily customize this easy quesadilla recipe based on what you have or what you're craving.
Protein swaps: Use leftover turkey, cooked ground beef, black beans, or even scrambled eggs for a breakfast version.
Cheese options: Swap the pepper Jack for regular Monterey Jack if you want less spice, or use all cheddar for a sharper flavor. Queso Oaxaca melts beautifully if you can find it.
Vegetable changes: Add corn, black beans, jalapeños, or sautéed mushrooms. Zucchini and baby spinach work great too.
Tortilla types: Use flour tortillas if you prefer a softer texture, or corn tortillas for a more traditional taste.
Make it spicy: Add diced jalapeños, chipotle powder, or a drizzle of sriracha to the filling.
Equipment
- Large skillet: Preferably nonstick for easy flipping and even cooking.
- Spatula: A wide one helps you flip the quesadillas without breaking them.
- Small bowl: For mixing your spices.
- Knife and cutting board: For chopping vegetables.
- Paper towels: To wipe the skillet clean between batches.
Storage and Reheating Tips
Refrigerator: Store leftover quesadillas in an airtight container for up to 3 days. Let them cool completely before storing.
Freezer: Wrap each quesadilla individually in plastic wrap, then place in a freezer bag for up to 2 months.
Reheating: The best way to reheat is in a skillet over medium heat for 2 to 3 minutes per side until crispy again. You can also use the oven at 350°F for about 10 minutes. Avoid the microwave if possible, as it makes the tortillas soggy.
Serving Suggestions
These crispy chicken quesadillas are incredibly versatile and pair well with so many sides.
Serve them with a simple side salad dressed in lime vinaigrette for a lighter meal. A bowl of tortilla soup or black bean soup makes it feel like a full Mexican feast. For a heartier dinner, add Mexican rice or cilantro lime rice on the side. Fresh pico de gallo, pickled jalapeños, or a squeeze of lime juice on top brightens everything up.
Expert Tips
Use room temperature cheese: It melts faster and more evenly, so you don't have to overcook the tortilla to get everything gooey.
Don't overfill: Too much filling makes the quesadilla hard to flip and causes everything to spill out. A thin, even layer works best.
Medium-low heat is key: Too high and the outside burns before the cheese melts. Too low and you won't get that crispy, golden crust.
Press gently while cooking: This helps everything meld together and creates better contact with the pan for even browning.
Let them rest: Give your quesadillas a minute or two after cooking so the cheese sets slightly. This makes slicing much easier.
Season your chicken well: The spice mixture is what gives this recipe its flavor, so don't skimp on it.
FAQ
You can add bell peppers, onions, spinach, mushrooms, corn, black beans, or jalapeños. Top with salsa, guacamole, sour cream, or hot sauce. My family loves a little cilantro and lime juice on top.
A chicken quesadilla is a folded tortilla filled with seasoned chicken and melted cheese, cooked until crispy on the outside. It's a popular Mexican-inspired dish that's easy to customize with vegetables and toppings.
Traditionally, cheese is the base, but you can add cooked chicken, beef, beans, vegetables, or even scrambled eggs. The key is balancing the filling so it's flavorful but not so full that it spills out when you fold it.
Yes, always use cooked chicken. You can use rotisserie chicken, leftover grilled chicken, or cook it fresh. Raw chicken won't cook through properly in the short time it takes to crisp the tortilla.
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Pairing
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Chicken Quesadilla
Ingredients
Method
- In a small bowl, combine the chili powder, salt, and garlic powder.
- In a separate bowl, toss the chicken with half of the spice mixture, ensuring it's well-coated.
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the diced onion and bell peppers (and any additional vegetables). Sprinkle the remaining spice mixture over the vegetables and stir to coat. Sauté until the vegetables are tender and the onions are translucent, about 6–8 minutes. If using spinach, add it in a few handfuls at a time and stir until wilted. If desired, add a few dashes of hot sauce for extra spice.
- Transfer the sautéed vegetables to the bowl with the chicken and stir to combine.
- To assemble the quesadillas, place half of a tortilla on a flat surface. Sprinkle with an eighth of the pepper Jack cheese (about 2 ½ tablespoons) and an eighth of the cheddar cheese (about 1 ½ tablespoons). Layer a quarter of the chicken and vegetable mixture on top. Add another eighth of pepper Jack cheese and cheddar cheese on top of the filling. Fold the tortilla in half, pressing down gently. Repeat with the remaining tortillas.
- Wipe the skillet clean with a paper towel. Heat over medium to medium-low heat. Add a little oil, butter, or nonstick spray for crispier tortillas. Place one quesadilla in the skillet, folding edge down, and another facing the opposite direction to fit. Press down lightly with a spatula to flatten the quesadillas. Cook for about 4 minutes on the first side, until golden and crispy. Flip and cook the other side for about 2 minutes, until golden brown.
- Let the quesadillas cool for a few minutes, then slice each one into three wedges. Serve hot with salsa, guacamole, and sour cream or Greek yogurt.
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