Chicken Quesadilla Recipe
This chicken quesadilla recipe features seasoned chicken, fresh vegetables, and melted cheese, making it a delicious meal that will please everyone.
Recipe Mood: Fun Finger Food
Indulgence Level: Medium
Effort Level: Easy
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Ingredient-Stretching Tip: If you have leftover Monterey Jack cheese, use it to make these sheet pan bell pepper nachos.
Chicken quesadillas are one of those recipes where you can 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 quesadilla recipe is also versatile. The chicken is enough to make two thick quesadillas or four thinner ones (You can freeze any remaining chicken for another night.) Either way, they’re loaded with flavor, thanks to the addition of some zesty chorizo seasoning!
And with the option of toppings like sour cream, salsa, guacamole, or just plain ol’ diced or mashed avocado, you’re sure to find a favorite complement to these warm and gooey chicken quesadillas.
Why You’ll Love This Chicken Quesadilla Recipe
Kid-friendly: What kid doesn’t love a cheesy, hand-held quesadilla?
Easy preparation: Prepping some of the ingredients in advance (i.e., slicing and seasoning the chicken and dicing the peppers and onions) makes getting dinner together that much easier.
Invites a topping craze: Avocado? Sour cream? Cilantro? The fun and delicious accompaniments to quesadillas are virtually endless, and they’re often the best part!
Key Ingredients
- Quesadilla Seasoning (recipe below): This simple seasoning gives the chicken and the entire quesadilla lots of flavor.
- Chicken Tenderloins: I prefer chicken tenderloins over chicken breasts, which tend to be drier.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Make the quesadilla seasoning: Mix the chili, onion, and garlic powders and the oregano, smoked paprika, cumin, salt, and pepper in a small bowl.
- Season the chicken: Season the chicken with some of the quesadilla seasoning.
- Cook the peppers and onions: Heat the oil in a large pan and cook the peppers and onions until softened and just starting to turn golden.
- Cook the chicken: Add the seasoned chicken along with the red pepper flakes and sautée until the chicken is cooked through, about 5 minutes, stirring often.
- Prepare the quesadillas: Lightly oil or butter one side of each flour tortilla. On the non-oiled sides, place the grated Monterrey Jack cheese, some chicken mixture, then more grated cheese. Place the non-oiled side of another flour tortilla on top to form a quesadilla.
- Cook the quesadillas: Place them in a panini maker or on a griddle and cook until the tortillas turn golden brown and the cheese melts. You’ll need to flip them using a spatula if cooking on a griddle.
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 so beforehand. It can sit in the refrigerator for up to a few hours, allowing the seasoning 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.
Variations & Substitutions
-Instead of Monterey Jack cheese, use cheddar cheese or a Mexican cheese blend.
-Use any variety of peppers or onions you like.
-Use whole wheat flour tortillas for a lower-carb option.
Recipe FAQs
Yes, just make sure it’s not already seasoned with ingredients that might clash with the flavors of this recipe. Your best bet would be to use pre-cooked chicken seasoned with little more than salt and pepper, and you can flavor it with the seasoning called for in this recipe.
Quesadillas are delicious served with sour cream, salsa, or diced avocado. You can also garnish them with sliced scallions, chives, or cilantro for freshness. If you’re looking for a side, fluffy Mexican rice is one option, and so is a simple salad.
Storage
Refrigerator: Store any leftover chicken (without the flour tortillas) in an airtight container in the fridge for up to 3 days.
For leftover quesadillas (flour tortillas already assembled), store in aluminum foil in the refrigerator for up to 3 days.
Freezer: Store any leftover chicken (without the flour tortillas) in a freezer-safe container and freeze for up to 2 months.
I don’t recommend freezing quesadillas, as they won’t reheat well.
Reheat: Defrost the chicken in the refrigerator and reheat it in the oven or microwave before placing it on fresh flour tortillas.
For leftover quesadillas (flour tortillas already assembled), reheat them in a panini maker or on a grill pan to crisp them up again.
More Chicken Recipes
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Chicken Quesadilla Recipe
Ingredients
For the Quesadilla Seasoning
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ⅛ teaspoon Ground black pepper
For the Chicken Quesadillas
- 1 pound chicken tenderloins sliced very thin (Note 1)
- 1 tablespoon quesadilla seasoning
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- ½ large yellow onion peeled and chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt divided (¼ teaspoon + ¼ teaspoon)
- 4 soft flour tortillas medium
- 2 cups grated Monterey Jack cheese divided (Note 2)
Instructions
- For the quesadilla seasoning, mix all ingredients in a small bowl.
- 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.
- Heat the olive oil in a large skillet on medium-low to medium heat. Add the peppers, onions, and ¼ teaspoon salt and sautée, stirring occasionally, until soft and golden brown, about 10-15 minutes.
- Add the seasoned chicken, red pepper flakes, and the remaining ¼ teaspoon salt and cook, stirring occasionally, until the chicken is fully cooked, about 5 minutes. Remove the pan from the heat.
- Lightly brush one side of each flour tortilla with olive oil. 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 with the second flour tortilla.
- 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 whatever you like. Enjoy!