Chicken Quesadilla Recipe
This chicken quesadilla recipe is made with seasoned chicken, fresh veggies, and melted cheese for a delicious meal that will please everyone!
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Chicken Quesadilla Recipe
Chicken quesadillas are one of those recipes where you can easily prepare virtually all the ingredients beforehand, so dinnertime means spending no more than 20 to 30 minutes, tops, in the kitchen. For this chicken quesadilla recipe, I cut the veggies, slice and season the chicken, and shred the cheese (unless I purchase it pre-shredded) ahead of time, so dinner consists of little more than a quick sautée and a date with one very hot panini maker or griddle.
This chicken quesadilla recipe is also very versatile. The chicken is enough to make two thick quesadillas or four thinner ones (You can freeze any remaining chicken and make quesadillas another night.) Either way, they’re loaded with flavor thanks to the addition of my combo quesadilla/chorizo seasoning. And with the option of sour cream, spicy salsa, creamy guacamole, or just plain ol’ diced or mashed avocado with a sprinkle of salt and pepper, you’re sure to have a favorite topping or “dip” for these hot and gooey chicken quesadillas.
Shopping List
- quesadilla seasoning (recipe below)
- chicken tenderloins
- extra virgin olive oil
- red bell pepper
- green bell pepper
- yellow onion
- red pepper flakes
- soft flour tortillas
- monterey jack cheese
Pro Tips
- Prepare the main ingredients beforehand: Slice the chicken tenderloins, chop the peppers and onion, prepare the quesadilla seasoning, and grate the cheese (if using a block) beforehand so dinnertime will be faster and easier. You can do this up to a day in advance.
- Use the quesadilla seasoning as a dry rub for the chicken: It’s not necessary to add the quesadilla seasoning to the chicken until you cook it, but it doesn’t hurt to do it before. It can sit for up to a few hours in the refrigerator so the seasoning has time to penetrate the chicken.
- Use a flat-surface panini maker (if you have one): This makes cooking the flour tortillas easy because you don’t have to flip them. Tip: Lift the assembled quesadillas from underneath with two spatulas (one in each hand) and place them onto the panini maker.
- Remove the tendon from the chicken tenderloin: The tendon is a white strip found on each tenderloin, which is perfectly safe to eat but chewy. You can cut it away with a knife and discard.
Suggestions for Variations and Substitutions
- Instead of Monterey Jack cheese, you can use cheddar cheese or a Mexican cheese blend.
- Use any peppers or onions you like.
- Sub the olive oil with butter to brush onto the flour tortillas.
- Serve alongside sour cream, salsa, and/or diced avocado. Top with sliced scallions or chopped cilantro.
- Use whole wheat flour tortillas if you want to go lower carb.
Storing Leftovers
REFRIGERATOR: Store any leftover chicken (without the flour tortilla) in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave, and place on fresh tortillas, preparing them per the recipe.
For leftover quesadillas (flour tortillas already assembled), store per the above instructions. To reheat, place on a pan and heat in the oven until warmed through and crispy.
FREEZER: Store any leftover chicken (without the flour tortilla) in a freezer-safe container and freeze for up to 3 months . Defrost in the refrigerator and reheat in the oven or microwave before placing on fresh tortillas and preparing them per the recipe.
For leftover quesadillas (flour tortillas already assembled), I don’t recommend freezing them because they’ll become soggy. But, if you do, defrost them in the refrigerator and reheat on a pan in the oven to help them get crispy again. I don’t suggest reheating them in the microwave.
More Chicken Recipes
Chicken Quesadilla Recipe
Ingredients
For the Quesadilla Seasoning
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1/2 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- Pinch of freshly ground black pepper
For the Chicken Quesadillas
- 1 pound chicken tenderloins, sliced very thin
- 1 tablespoon quesadilla seasoning
- 2 tablespoons extra virgin olive oil, plus more
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- ½ large yellow onion, peeled and diced
- ¼ teaspoon red pepper flakes
- 1/2 teaspoon kosher salt, divided
- 4 soft flour tortillas, medium-sized
- 2 cups Monterey Jack cheese, shredded and divided
Instructions
- For the quesadilla seasoning, mix all ingredients in a small bowl.1 tablespoon chili powder, 1 tablespoon granulated garlic, 1 tablespoon onion powder, ½ tablespoon dried oregano,1 teaspoon smoked paprika, 1 teaspoon cumin,1 teaspoon kosher salt, pinch of freshly ground black pepper
- Season the chicken with 1 tablespoon of the quesadilla seasoning. You can do this step up to a few hours ahead and refrigerate the chicken until ready to use.1 pound chicken tenderloins, sliced very thin; 1 tablespoon quesadilla seasoning
- Heat the olive oil in a large skillet on medium-low to medium heat. Add the peppers, onions, and ¼ teaspoon of kosher salt and sautée, stirring occasionally, until soft and golden brown, about 10 minutes.2 tablespoons extra virgin olive oil; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 1 large yellow onion, peeled and diced; ¼ teaspoon kosher salt
- Add the seasoned chicken, red pepper flakes, and the remaining ¼ teaspoon kosher salt and cook, stirring occasionally, until the chicken is fully cooked, about 5 minutes.Seasoned chicken, ¼ teaspoon red pepper flakes; ¼ teaspoon kosher salt
- Remove the pan from the heat. Brush one side of each flour tortilla with olive oil. You can also use softened butter. On one of the non-oiled sides, place ½ cup of shredded cheese. Top it with ¼ or ½ of the chicken mixture (¼ will yield thinner quesadillas, ½ will yield thicker ones), then top the chicken with another ½ cup shredded cheese.Repeat the above process with a second flour tortilla.4 soft flour tortillas, medium-sized; 2 cups Monterey Jack cheese, shredded and divided; ¼ to ½ chicken mixture
- Take the two remaining flour tortillas and place them oil-side up on top of the tortillas with the filling. Heat up a flat panini maker (no ridges), griddle pan, or standard pan large enough to hold at least one quesadilla. When it's hot, place the quesadilla on it.If using a panini maker, cook until both sides are golden brown and the cheese is fully melted. If using a griddle or standard pan, flip the quesadilla carefully over once the underside is golden brown and crispy.
- Repeat the process with the second quesadilla. Slice each quesadilla into quarters and serve alongside some sour cream, salsa, and/or diced or mashed avocado. Garnish with sliced scallions or chopped cilantro, if desired. Enjoy!