What’s not to love about a cheesy chicken quesadilla recipe that’s perfect for weeknight dinner and game day alike? Seasoned chicken, melty cheese, and crispy tortilla in every bite, these quesadillas are sure to become a staple in your house like mine!
After you try this recipe, takeout no more. These chicken quesadillas are pretty epic; I’ve gotten them down to a science! The first secret to great chicken quesadillas? Ground chicken! Ground chicken is easy to crumble and toss in a quick and easy homemade taco seasoning, and it ensure each bite of quesadilla is full of chicken. The second secret? Not only are these quesadillas loaded with cheese (because cheese is the BEST!), but we use the cheese as a “glue”, binding the layers together. The last tip? Medium-high heat is the perfect stovetop temperature to crisp up the tortillas while melting the cheese inside.
So you could say this recipe is a *mic drop*, served with Salsa Verde, Avocado Salsa, or a bowl of Black Bean Soup for dipping. Let’s dive in!
Table of Contents
Why You’ll Love This Chicken Quesadilla Recipe
- Nobody wants a headache to make a quesadilla! This recipe is easy and stress-free.
- Need one quesadilla? Need ten? Easily make however many you need in small or large batches.
- Want to add in chopped peppers? Want them spicy? These chicken quesadillas are ultra customizable.
- Who doesn’t like a cheesy quesadilla, loaded with seasoned chicken?This recipe is a crowd-pleaser!
The Ingredients
- Ground chicken – one of the best parts about this recipe is that chicken is in every bite of these quesadillas, thanks to ground chicken! I like lean ground chicken breast but you can use whatever ground chicken you like. You can also use Baked Chicken Breast or Grilled Chicken Breast as well!
- Medium flour tortillas – flour tortillas are the classic base for a great quesadilla. For this recipe, look for soft taco-sized tortillas that are about 7-8 inches in size. You can also use wheat tortillas if preferred.
- Shredded sharp cheddar cheese – sharp cheddar is one of my favorite melting cheeses with the perfect amount of tang to spice up the chicken. If you’d like to use a Mexican cheese blend, that works too!
- Sweet onion – some diced sweet onion adds a little bit of crunch and a touch of (duh!) sweetness.
- Lime juice – a little bit of lime juice freshens things up.
- Chicken broth – while you can use a splash of water, chicken broth enhances the flavor of the chicken mixture.
- Chili powder – chili powder is a blend of all those familiar Mexican spices like chili peppers, cumin, garlic and onion powder, and paprika. Chili powder adds a ton of flavor without the effort of buying all those spices individually.
- Tomato paste – tomato paste adds a bit of sweet, tangy, tomato richness.
- Cayenne pepper (optional) – like it spicy? Add some cayenne!
How to Make a Chicken Quesadilla
This is an outline; the full steps are in the recipe card below!
Step 1: Over medium heat, cook and crumble the chicken.
Step 2: In a small bowl, combine the broth, chili powder, tomato paste, salt and cayenne. Once the chicken is cooked, add the chili mixture and onion. Stir.
Step 3: Sauté the seasoned chicken and onion for 4-5 minutes over medium-high heat.
Step 4: Set aside. In a separate nonstick pan, add a tortilla. Add a ½ cup cheese and spread evenly right to the edges. Then add 1 cup of the chicken mixture, spreading evenly. Add ½ cup more cheese, and spread evenly. Top with a tortilla.
Step 5: Over medium-high heat, cook side #1 for 4-7 minutes until golden. Flip. Cook side #2 for 1-3 minutes until golden.
Step 6: Wait 2 minutes before slicing and enjoying! Repeat steps 4-6 for other quesadillas.
Storage and Reheating
Although I doubt you’ll have leftovers, here’s what to do if you do:
- To store: once cooled completely, store leftover chicken quesadillas in an airtight container in the fridge for 3-4 days.
- To reheat: the best way to reheat a quesadilla is on the stovetop in a dry skillet over medium heat. Reheat each side for about 2 minutes per side until crispy and warmed through.
- To freeze: Wrap completely cooled quesadillas individually in plastic wrap or foil, and then place them in a freezer-safe container for up to 3 months. Reheat from frozen in at 375℉ oven for 15-20 minutes.
My Pro Tip
Tips for the Best Chicken Quesadilla
Use flour or wheat tortillas instead of corn tortillas. Corn tortillas don’t crisp up as well and they can easily break when cooking in a skillet.
Use a nonstick pan so the quesadilla doesn’t stick!
Wedge chicken between layers of cheese so the melted cheese acts like “glue”, sealing all the ingredients together between the tortillas.
Don’t overstuff the quesadilla, making it difficult to flip without the fillings falling out.
Keep the quesadillas warm while you make the other ones in a warm, 180℉ oven.
What to Serve With a Chicken Quesadilla
Make sure your sides are as good as your quesadillas with these fun side dishes and dips:
- Guacamole
- Spanish Rice
- Refried Beans
- Salsa
- Sour cream
- Fresh lime wedges
- Mexican Street Corn
- Mexican Coleslaw
Frequently Asked Questions
I don’t recommend corn tortillas, since they tend to dry out and crack instead of browning and crisping. You can use wheat tortillas instead of regular flour tortillas though!
I like shredded sharp cheddar cheese that melts super well and adds a tangy touch, but you can also use a Mexican cheese blend. There’s no need to grate your own cheese; just use the pre-shredded!
All you need is a nonstick pan and a spatula to make perfect quesadillas!
Want to jazz up your chicken quesadillas? Add in Caramelized Onions instead of sautéed onions, roasted corn, black beans, fresh cilantro, chopped bell peppers or jalapeño peppers!
More Mexican-Inspired Recipes You’ll Love!
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Easy Turkey Chili
Easy Weeknight Dinners
BEST Shredded Chicken Tacos
Easy Weeknight Dinners
Baked Chicken Taquitos
Easy Weeknight Dinners
Blackened Salmon Tacos
If you’ve tried this Chicken Quesadilla Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Chicken Quesadilla Recipe
Equipment
- Medium nonstick pan
Ingredients
- 1 pound ground chicken, however lean you’d like
- 6 medium flour tortillas, 7-8 inches in size (soft taco-sized)
- 3 cups shredded sharp cheddar cheese
- 1 small sweet onion, chopped
- ½ lime, juiced
- ¼ cup chicken broth, or water
- 1 ½ tablespoons chili powder
- ½ tablespoon tomato paste
- Salt, to taste
- Cayenne pepper, optional to taste
- Optional sides to serve, like salsa, guacamole, and sour cream
Instructions
- Over medium heat in a large, dry pan, cook and crumble the chicken.
- In a small bowl, combine the broth, chili powder, tomato paste, salt and cayenne if you’d like. Once the chicken is cooked through, add the chili mixture and the onion. Stir.
- Stirring often, sauté the seasoned chicken and onion for 4-5 minutes over medium-high heat.
- Turn off the heat and set aside. In a separate medium nonstick pan, add a tortilla. Add a ½ cup cheese and spread evenly right to the edges. Then add 1 cup of the chicken mixture, spreading evenly to the edges. And finally add ½ cup more cheese, and spread evenly across the top of the chicken. Top with a tortilla.
- Over medium-high heat, cook side #1 for 4-7 minutes until golden and crisp. Flip and adjust any filling that might have slipped out. Cook side #2 for 1-3 minutes until golden and crisp.
- Transfer to a plate, and wait 2 minutes before slicing and enjoying with your favorite toppings! Repeat steps 4-6 for other quesadillas.
Video
Notes
- You can use wheat tortillas if you’d prefer!
- You can use a shredded Mexican cheese blend instead of cheddar if you’d like.
- Keep the quesadillas warm while you make the other ones in a 180℉ oven.
- Total time is 50 minutes for 3 quesadillas (the above total time is for 1 quesadilla from start to finish).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These quesadillas are the best I have ever tasted! I want to eat them every day! Very easy to make and kid friendly too.
Yay! I agree that they are totally irresistible 🙂
Grace
The recipe claims to be the best chicken quesadilla ever, and it’s just that. So far above any other quesadilla I’ve ever tried. Ridiculously delicious!
Love to hear this! Enjoy!
Grace
wow these quesadillas seriously ARE the best!!
HA! Agreed 🙂
Grace