Chicken Quesadillas are an easy, vegetable and protein filled family favorite! Prep the ingredients in advance for quick assembly on busy nights.
Take your quesadillas to the next level with these Chicken Quesadillas! They’re a great way to use leftover shredded chicken, use bell peppers that are aren’t quite as firm, and it makes enough that we have leftovers! If you’re looking for more recipes for Shredded Chicken, try my Baked Chicken Taquitos, Honey Lime Chicken Enchiladas, and Chicken Salad Pitas.
Chicken Quesadilla
These Chicken Quesadillas are made at least monthly in our home. They’re so dang yummy and full of vegetables and lean protein. I also really like that I can get two meals out of it.
Ingredients for Chicken Quesadillas:
- Chicken– Either make your own shredded chicken in the slow cooker or pick up a rotisserie chicken at the store!
- Bell Peppers– Feel free to use whatever color peppers you like or have on hand. These get sweet and caramelized when cooked low and slow with the onion.
- Onion– Sweet or yellow onion can be used. When cooked low and slow in a skillet, the sugars come out and become caramelized which tastes so amazing in quesadillas!
- Garlic– If using fresh, add at the end of cooking the vegetables. Alternatively, use garlic powder and add along with the other seasonings.
- Seasonings– Chili powder, cumin, oregano, paprika and salt give the filling a lot of flavor making your quesadilla loads better.
- Flour tortillas– This type of tortillas works best of quesadillas. They form a nice crispy crust on the exterior but still stay soft.
- Cheese– Any good melting cheese will work. Feel free to buy pre-shredded. I like using a combination of mozzarella and cheddar cheese.
How to make Chicken Quesadillas:
Time needed: 45 minutes
- Cook vegetables
Heat oil in a large skillet over medium heat. Add the onions and peppers and cook for 15-20 minutes, stirring occasionally, until tender and caramelized.
- Add chicken and seasoning
Add the garlic and cook another 30-60 seconds. Stir in the shredded chicken and seasonings and remove from heat. (If making in advance, place filling in a container, cool off for ~20 minutes and then place covered in fridge.)
- Assemble and cook
Preheat a griddle or large skillet over med-low heat. Place tortilla on the griddle and sprinkle on ~1/3 cup cheese and add a layer of chicken filling.
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Top with another ~1/3 cup cheese and another tortilla. Cook for about 3-4 minutes until cheese is melted and tortilla is golden.
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Flip and cook 2-3 minutes until cheese is melted and bottom tortilla is golden.
- Enjoy!
Slice and serve with sour cream, guacamole, salsa, cilantro…
FAQs
I prefer cooking the onion and peppers low and slow because they get very tender and caramelized. If you don’t like super soft peppers/onion, cook them for less time. Make the quesadillas how YOU like!
Prep the chicken, onions, combine, and then store in an airtight container in the fridge for up to 3 days. When ready to enjoy, pull the filling out of the fridge and assemble as directed. No need to heat the filling! It will warm up as the quesadilla cooks/ cheese melts.
Flour tortillas! I prefer the Mission brand. Alternatively, you can use the raw tortillas found in the refrigerator section that you cook fresh.
TOOLS USED TO MAKE CHICKEN QUESADILLAS:
- Electric Griddle– This large griddle allows you to cook multiple pancakes, french toast, sandwiches… at a time, allowing you more time to eat with the family.
- Cheese Grater– Freshly grated cheese is so much better and this grater is the best! I love that it has two sides, folds up, and stands sturdy when grating.
- Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meats a nice crust and caramelizes vegetables when cooked low and slow.
- Large Turner– A large spatula works best for flipping large quesadillas and this one is great!
LOOKING FOR MORE MEXICAN DISHES? CHECK OUT THESE:
- Slow Cooker Carnitas
- Cafe Rio Sweet Pork Salad
- Mexican Street Corn Empanadas
- Beef Barbacoa
- 3-Ingredient Salsa Chicken Tacos
Easy Chicken Quesadillas
Ingredients
For the Filling:
- 1 tablespoon oil
- 2 bell peppers (red and yellow), diced
- 1 large sweet onion, diced
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 3 cups shredded cooked chicken
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon each- cumin, oregano, paprika
For Assembling:
- 8 flour tortillas
- 2.5 cups shredded cheese, (cheddar, mozzarella, monterey jack, colby jack…)
Instructions
- Heat oil in a large skillet over medium heat. Add the onions and peppers and cook for 15-20 minutes, stirring occasionally, until tender and caramelized.
- Add the garlic and cook another 30-60 seconds. Stir in the shredded chicken and seasonings and remove from heat. (If making in advance, place filling in a container, cool off for 20 minutes and then place covered in fridge.)
- Preheat a griddle or large skillet over med-low heat. Place tortilla on the griddle and sprinkle on ~1/3 cup cheese. Add a layer of chicken filling and then top with another ~1/3 cup cheese and another tortilla. Cook for about 3-4 minutes or until cheese is melted and tortilla is golden and crispy. Flip and cook 2-3 minutes until cheese is melted and bottom tortilla is golden.
- Slice and serve with sour cream, guacamole, salsa, cilantro…
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