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4.6 from 84 votes

Chicken Quesadilla Recipe

Cheesy and flavorful, this Easy Chicken Quesadilla Recipe is a great option for a speedy weeknight dinner that everyone will enjoy!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 quesadillas
Calories: 1021 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • 1 tablespoon avocado oil
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 1 clove garlic minced
  • 2 tablespoons chopped red onion
  • 1 tablespoon finely minced jalapeno pepper optional
  • ½ cup chopped cooked chicken a rotisserie chicken works great for this
  • 2 tablespoons taco seasoning see notes
  • 3 tablespoons water
  • 2 tablespoons softened butter
  • 2 burrito-size flour tortillas
  • ¾ cup shredded cheese I like a blend of sharp cheddar and Monterey Jack
  • Fresh lime wedges, guacamole, sour cream, or pico de gallo, for serving

Instructions

    Cup of Yum
  1. Heat the avocado oil in a medium skillet over medium-high heat. Add in the red bell pepper, green bell pepper, garlic, red onion, and jalapeño (if using). Sauté until just tender and fragrant, about 5 minutes.
  2. Add in the cooked chicken, taco seasoning, and water. Bring to a simmer, and cook until just thickened, about 2 minutes. Remove the chicken mixture from the skillet and set aside.
  3. Wipe the skillet clean. Return the skillet to medium-high heat.
  4. Working with one tortilla at a time, spread 1 tablespoon of butter on 1 side of the tortilla. Place the tortilla, butter side down, in the hot skillet. Then immediately sprinkle on half of the shredded cheese over the entire tortilla. 
  5. Place half of the chicken mixture onto one half of the tortilla, and cook until the cheese just begins to melt. Using a spatula, flip the side that just has the cheese on it over on top of the chicken mixture. Use the spatula to press down to seal.
  6. Continue to cook for an additional 2 minutes, and then flip the entire quesadilla over and cook for an additional 2 minutes on the other side—this is to crisp up the tortilla.
  7. Remove from heat, and immediately cut into wedges using a pizza cutter or sharp knife. Serve with fresh lime wedges, guacamole, sour cream, or pico de gallo.

Notes

  • ½
  • Cast iron is the best skillet for evenly melting the cheese in a quesadilla.
  • Feel free to experiment with quesadilla fillings, but avoid using anything liquidy—like salsa or uncooked veggies—that will turn the tortillas soggy before they can crisp up.
  • It takes a lot less filling to fill up a quesadilla than you think! A good quesadilla errs on the side of less filling and more cheese.
  • No taco seasoning around? No problem! Whip up your own quesadilla seasoning by combining 1 tablespoon chili powder, 1 tablespoon cumin powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, plus ½ teaspoon salt.
  • Cast iron is the best skillet for evenly melting the cheese in a quesadilla.
  • Feel free to experiment with quesadilla fillings, but avoid using anything liquidy—like salsa or uncooked veggies—that will turn the tortillas soggy before they can crisp up.
  • It takes a lot less filling to fill up a quesadilla than you think! A good quesadilla errs on the side of less filling and more cheese.

Nutrition Information

Serving 1quesadilla Calories 1021kcal (51%) Carbohydrates 88g (29%) Protein 39g (78%) Fat 59g (91%) Saturated Fat 25g (125%) Polyunsaturated Fat 28g Trans Fat 1g Cholesterol 137mg (46%) Sodium 2394mg (100%) Fiber 14g (56%) Sugar 10g (20%)

Nutrition Facts

Serving: 2quesadillas

Amount Per Serving

Calories 1021

% Daily Value*

Serving 1quesadilla
Calories 1021kcal 51%
Carbohydrates 88g 29%
Protein 39g 78%
Fat 59g 91%
Saturated Fat 25g 125%
Polyunsaturated Fat 28g 165%
Trans Fat 1g 50%
Cholesterol 137mg 46%
Sodium 2394mg 100%
Fiber 14g 56%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.