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Chicken Quesadilla

Chicken Quesadilla

Maria G. Brooks
Crispy on the outside and cheesy on the inside, this Chicken Quesadilla is the perfect quick and satisfying meal.
Packed with juicy, seasoned chicken and melty cheese, this dish is ready in under 30 minutes.
Serve it with salsa, guacamole, or sour cream for an irresistible flavor boost.
Nutrition Facts (Per Serving)
Calories: 450 kcal, Protein: 30g, Carbohydrates: 35g, Fats: 20g, Saturated Fat: 10g, Fiber: 3g, Sugar: 2g, Sodium: 750mg, Calcium: 250mg, Iron: 3mg
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Snack
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Large Skillet or Griddle
  • 1 Cutting board
  • 1 Knife
  • 1 Spatula
  • 1 Mixing Bowl

Ingredients
  

For the Chicken Quesadilla

  • 2 cups cooked shredded chicken (grilled, rotisserie, or leftover)
  • 4 large flour tortillas
  • 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • ½ cup sautéed onions and bell peppers optional
  • 1 teaspoon taco seasoning or a mix of cumin, paprika, garlic powder, and chili powder
  • 2 tablespoons butter or oil for cooking

Optional Toppings & Dips

  • ¼ cup sour cream
  • ¼ cup guacamole
  • ¼ cup salsa
  • 1 tablespoon fresh cilantro chopped
  • Sliced jalapeños for spice

Instructions
 

Step 1: Prepare the Chicken Filling

  • If using raw chicken, season it with taco seasoning and cook in a skillet over medium heat until fully cooked.
    Then, shred it using two forks.
  • If using pre-cooked or rotisserie chicken, mix it with taco seasoning and warm it in a pan for a few minutes to enhance the flavor.

Step 2: Assemble the Quesadilla

  • Lay a tortilla flat on a clean surface.
    Sprinkle half of it with a generous layer of shredded cheese.
  • Evenly distribute the seasoned chicken over the cheese. If using sautéed onions and bell peppers, add them on top.
  • Finish with another layer of shredded cheese and fold the tortilla in half, pressing it gently to seal.

Step 3: Cook the Quesadilla

  • Heat a skillet over medium heat and add a small amount of butter or oil.
  • Place the folded quesadilla in the skillet and cook for about 2–3 minutes per side, pressing down gently with a spatula.
    Flip carefully and cook until both sides are golden brown and crispy, and the cheese is melted.

Step 4: Slice and Serve

  • Transfer the quesadilla to a cutting board and let it cool slightly before slicing into wedges.
  • Serve immediately with salsa, guacamole, sour cream, or your favorite dips.

Notes

  • Want it spicier? Add diced jalapeños or a pinch of cayenne pepper to the chicken filling.
  • Make it vegetarian: Swap the chicken for black beans or sautéed mushrooms for a delicious meat-free version.
  • Crispier quesadilla tip: Cook over medium heat and press gently with a spatula for even crisping.
  • Cheese matters: Monterey Jack and cheddar create the best melt, but feel free to experiment with your favorite cheeses.
  • Leftovers: Store in an airtight container for up to 3 days. Reheat in a skillet or air fryer for the best texture.
Keyword Chicken Quesadilla