These incredibly cheesy Chicken Quesadillas are packed with flavor and have the perfect balance of chicken, vegetables, and gooey cheese, with the most beautiful golden brown crust.
This easy chicken quesadilla recipe comes together quickly and it’s prep-ahead friendly, great for weeknights!
I’m always down for a good chicken quesadilla when we go out for dinner, but I have yet to find one that I love. So I took it upon myself to make the best chicken quesadilla ever, while keeping it simple and easy!
Like my steak quesadillas, these cheesy chicken quesadillas have perfect ratios, golden brown edges, gooey cheese, and plenty of flavor. Nothing bland or soggy here!
It all starts with my homemade chicken taco seasoning It’s the seasoning that makes all the difference in flavor. I promise, you will absolutely love these!
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Why I Love This Recipe
- Golden brown and crispy. Never soggy! They are cooked on the skillet with butter, until you get that golden brown crisp.
- Not your average chicken quesadilla. Made with flavorful seasoned chicken, tender bell peppers and onions, and lots of Monterey Jack cheese.
- Extra melty and cheesy: The key is grating your own cheese. Trust me, it makes a HUGE difference.
Ingredient Notes
Here are the ingredients I used to make my cheesy chicken quesadillas, plus a few notes that I hope you find helpfu!
- Chicken: I use chicken breasts, pounded evenly to half inch thick. The chicken is then seasoned, pan-seared, and thinly sliced.
- Chicken taco seasoning: My go-to seasoning blend whenever I’m craving tacos or fajitas. It’s the same easy seasoning I use for chicken fajita bowls.
- Bell peppers and onions: Cooked until tender and slightly charred. They add so much flavor and texture, taking these chicken quesadillas to a whole new level.
- Monterey Jack cheese: Freshly grated for maximum cheesiness. Other cheeses you can use are Oaxaca, Chihuahua, cheddar, or even mozzarella.
- Flour tortillas: Get large burrito-size flour tortillas to make it easier to assemble. I’d recommend flour tortillas over corn tortillas.
- Unsalted butter: Used to cook the quesadillas, giving them a beautiful golden color and crispy texture.
- Olive oil, salt and pepper
Ingredient quantities in the recipe card down below.
How To Make Chicken Quesadillas
Here’s how to make the best homemade chicken quesadillas! It’s really easy.
Step 1 | Season and cook chicken
Start by seasoning the chicken on both sides with the chicken taco spice mix and a few drizzles of oil. Heat some olive oil in a pan over medium heat until cooked through. Once done, remove from the pan, let it rest for 10 minutes, and thinly slice.
Step 2 | Cook vegetables
In the same pan, add a little more oil if needed and toss in your thinly sliced bell peppers and onion. Cook until softened and slightly caramelized. Season with salt and pepper.
Step 3 | Assemble chicken quesadillas
Start by melting a dollop of butter in a nonstick skillet (about ½ tablespoon). Place the tortilla on top and layer with some of the shredded cheese.
Then, top with a few slices of chicken and the veggies. Don’t overstuff.
Continue with another layer of cheese and cover with another flour tortilla.
Once the bottom is golden brown and cheese starts to melt, remove it from the pan. Melt more butter, and return the quesadilla to the pan to brown the other side. Tip: You may also add the filling on one half of the tortillas and fold it over. Either way works.
Tips for Success
- For best results, use freshly grated cheese. It will melt a lot better, making a top-notch quesadilla.
- I use large flour tortillas (burrito size), but you can also use medium fajita-size flour tortillas for smaller portions.
- Don’t overstuff your chicken quesadillas to prevent them from getting messy.
- No more soggy quesadillas! The trick to making a beautiful golden brown crust is to let the tortillas get golden brown undisturbed per side. Take a quick peek before flipping or folding over.
- Have the ingredients ready: Having all your ingredients prepped and at hand will make the assembly and cooking process smoother and faster.
Recipe FAQs
I’d recommend using large flour tortillas. I use burrito size tortillas. If you want smaller quesadillas, fajita size flour tortillas.
Absolutely! This recipe is a great way to use up leftover chicken. Rotisserie chicken works too. Just make sure they are properly seasoned.
Yes, feel free to use your favorite melting cheese like cheddar, Oaxaca, Chihuahua, or even Mozzarella.
Cooked quesadillas can be stored in the fridge for 1 to 2 days. Reheat in a hot pan or in the oven to regain crispiness.
Make Ahead and Reheating
Of course, these are better fresh, but if you need to make them ahead, you can make them 1-2 days in advance and store them in the fridge. Reheat in a skillet with a dollop of butter to re-crisp. Don’t reheat in the microwave oven, as they will become soggy.
Another option is to prep ahead the components, which is usually what I do. Cook and slice the chicken, cook the veggies, and shred the cheese 2-3 days in advance. When ready to eat, assemble the chicken quesadillas as directed.
How to Serve Quesadillas
- Guac and sauces: Easy Guacamole, Avocado Crema, and Street Corn Dip.
- Toppings: Mexican Coleslaw, Pico de Gallo
- Sides: Restaurant-Style Mexican Rice, Mexican Street Corn Salad
More Recipes You’ll Love
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Easy Chicken Quesadillas
Equipment
Ingredients
- 2 medium chicken breasts - pounded to ½ inch thick
- 2 teaspoons chicken taco seasoning
- Olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 to 4 cups freshly shredded Monterey Jack cheese - or as needed
- 6 large flour tortillas - I use burrito size tortillas
- 4 tablespoons unsalted butter - or as needed for the pan
- Salt and pepper to taste
Instructions
- Drizzle chicken breasts with some olive oil and season with the prepared taco seasoning on both sides (I use about ¾ to 1 teaspoon per chicken breast).
- Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken, about 6 minutes per side, or internal temperature registers 165 degrees F. Transfer to a plate and let it rest for 10 minutes. Then, thinly slice the chicken.
- On the same skillet, cook bell peppers and onions over medium high heat until tender and slightly charred. Season with salt and pepper to taste. Transfer to a plate and set aside.
- To assemble quesadillas: In a clean non-stick skillet, heat ½ tablespoon of butter. Lay a flour tortilla and then a handful of cheese, followed by a few chicken slices and cooked veggies in a single layer (don’t overstuff). Then top with another handful of cheese, and layer over another flour tortilla, pressing down.
- Once the bottom tortilla is golden brown and the cheese is melted, remove it from the pan using a wide spatula. Melt another ½ tablespoon butter in the skillet, and cook the other side of the quesadilla until golden brown. Repeat with the remaining tortillas.
- Note: You may also arrange the filling on one side of the tortilla and then flip it over with a spatula, if that’s easier.
- Slice the quesadillas into wedges. Serve immediately with your favorite toppings.
Notes
- Cheese: I’d recommend grating your own cheese to make it easier to melt.
- Prep ahead: Cook and slice the chicken, cook the veggies, and shred the cheese 2-3 days in advance. When ready to eat, assemble the chicken quesadillas as directed.
- Make ahead: 1-2 days ahead and store them in the fridge. Reheat in a skillet with a dollop of butter to re-crisp.
- Don’t reheat in the microwave oven, as they will become soggy.
- Monterey Jack cheese: Oaxaca, Chihuahua, Cheddar, Mozzarella.
- Flour tortillas: Use your favorite type of tortilla.
Jack B says
We tried the Chicken Quesadillas for a change of pace and for an easy mid-week meal. Very good! Easy to customize with whatever you have on hand. Would highly recommend using the chicken taco seasoning. Healthier and tastes better than anything you will find on the grocery shelf. Also, flour tortillas are a must. Cooking them as directed in butter and slowly really makes them soft and flakey. Surprisingly filling. I was worried it would not be enough and we ended up with leftovers! Definitely worth a try.
Tania says
Thank you so much for trying my recipe! These quesadillas are also one of our go-to weeknight meals!
Rose Guzman says
I have to Thank You for this recipe. I really needed these to be great. I was feeding a person who had NEVER eaten Quesadillas before. He couldn’t stop eating! You nailed it. I love the Chicken Taco Seasoning! I will be making a large batch and keeping in hand at all times. Lol
Tania says
I’m so happy to hear that! Thank you for trying my recipe!
Jess says
These are delicious!! Thank you!!
Lorraine says
My husband loved them even though I forgot the onion
Julie Drenick says
Can you put this chicken in a crockpot
Tania says
I don’t see why not!
Beverly Carrigan says
They were delicious followed the recipe and even made your seasoning mix for the chicken… perfect. Will make these many times to come…
Maureen says
Very tasty. I had leftover chicken so I sauted the veggies for a bit, added the chicken and spices and heated it through. I followed the rest of the instructions and it was amazing. Thanks.
Linda says
Great recipe! Took me about two hours, and I was able to make 6 quesadillas. If everything had been ready for assembly, your estimate was good. The chicken was very tasty! A great seasoning blend and technique. These really surprised the family, and they were delighted. Thank you very much!