This Chicken Quesadillas recipe is a cheesy, crispy, hearty, satisfying lunch or dinner with a filling that is 100% make ahead friendly!

This Chicken Quesadilla recipe is the meal everyone will beg for with its crispy, golden shell giving way to ooey gooey cheese, juicy seasoned chicken, bell peppers, onions, and black beans. Top the handheld heroes with guacamole, sour cream and/or salsa for the ultimate flavor explosion. Best of all, the chicken filling can be prepped 100% ahead of time for a heat-and-eat lunch or dinner, perfect for bustling school nights. I’ve also included many ways to customize your quesadillas with any mixture of chicken and veggies. Serve your quesadillas up with Cilantro Lime Rice and Pina Colada Fruit Salad for a complete meal!

This recipe for Chicken Quesadillas joins other Mexican favorites like Chicken Flautas, Chicken Tacos, Chicken Burritos, Chicken Enchiladas and Chicken Fajitas for must-have fiesta favorites!

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HOW TO MAKE THE BEST CHICKEN QUESADILLAS

chicken quesadilla sliced and stacked showing the juicy chicken filling with cheese

WHY YOU’LL LOVE THIS CHICKEN QUESADILLA

This isn’t your typical boring chicken quesadilla recipe. The filling includes chicken, cheese, onions, bell peppers, garlic and green chilies. Both the chicken and the vegetables are seasoned with a homemade spice blend that will knock your socks off!

The chicken is tender, juicy and flavorful without the need for a marinade. The trick: the homemade spice blend + chicken thighs + a meat thermometer.

They can be made at a moment’s notice with whatever you have on hand! Load the chicken quesadillas with any mixture of veggies, with or without beans and any chicken from the seasoned chicken to leftover chicken, chili lime chicken, Mexican chicken, cilantro lime chicken, honey lime salsa verde chicken, etc.

Chicken Quesadillas are not only scrumptious, but a protein-packed meal that will fill you up! The addition of chicken and veggies to your favorite cheesy snack makes them a meal with staying power.

This recipe can be on the table in 45 minutes. Or even quicker if you use leftover chicken or make less quesadillas.

They are a meal planning dream. The filling can be prepped days ahead of time, then it’s just minutes in the skillet to cheesy, crispy heaven.

up close of easy chicken quesadilla recipe showing the cheesy chicken filling oozing out the sides

Chicken Quesadilla Ingredients

This chicken quesadilla recipe transforms ordinary, pantry friendly ingredients into extraordinary! Here’s everything you’ll need to make these unforgettable quesadillas (full recipe in the printable recipe card at the bottom of the post):

Chicken thighs: Chicken thighs, instead of breasts, will deliver far juicer, more flavorful chicken without the need for a marinade – please trust me on this! However, chicken breasts will also work, adjusting the cook time as needed.
Seasoning Mix: A combination of chili powder, chipotle chili pepper, smoked paprika, ground cumin, garlic powder, and onion powder ensure this recipe is packed with flavor. Making your own spice mix also allows you to adjust the heat.
Cheese: Use both sharp cheddar and Monterrey Jack cheese for the best flavor and texture. Monterey Jack melts beautifully with a mild buttery flavor and sharp cheddar adds the needed kick of flavor.
Aromatics: Use one yellow onion and two cloves minced garlic for the quesadilla filling. You may also add additional onion powder and garlic powder if you’re in a bind.
Bell pepper: You can use any color you have on hand, although I recommend red for its sweetness to balance the robust, earthy flavors.
Black beans: Drain and rinse them thoroughly before using. If they’re not your thing, simply omit.
Fresh cilantro: ½ cup cilantro adds a zippy, vibrant finish. Measure before chopping. If you are one of 4 to 14 percent who can’t stand cilantro, just omit it.

showing how to serve chicken quesadillas recipe by slicing into wedges and serving with pico de gallo, salsa and guacamole on a platter

What are the best Tortillas for Quesadillas?

Flour tortillas are the best for quesadillas because they are softer and more pliable than corn tortillas and crisp up beautifully without become brittle and crumbling. You’ll want to use medium, taco-size flour tortillas that are 7-8 inches because they fit in most skillets and are the easiest to fold and flip. Look for quality tortillas that are on the thinner side, like my favorite brand La Fe Tortilleria, that get crispy in the pan without any oil.

Can Corn Tortillas Be Used to Make Quesadillas?

I don’t recommend using corn tortillas in this chicken quesadilla recipe. Our store-bought corn tortillas are too small to fold without crumbling, and using two corn tortillas will create a mess when flipping.

How to Make Chicken Quesadillas

Making chicken quesadillas at home is quick and easy! The cheesy chicken filling can be loaded with any mixture of veggies you have on hand, so consider this more of a quesadilla-making method rather than a strict recipe you have to follow exactly as written (printable recipe card at the bottom of the post):

Step 1: Cook the Chicken

Whisk together the seasonings in a small bowl.
Rub the chicken thighs all over with a drizzle of olive oil, then sprinkle evenly with some of the seasoning blend. The rest will be added to the veggies!
Cook the chicken in a skillet for 3-4 minutes per side, or until cooked to 165 degrees F.

a collage showing how to make chicken quesadillas recipe by stirring together spices, then sprinkling chicken with spice blend

showing how to make chicken quesadillas by cooking the chicken in a skillet until golden and cooked to 165 degrees F

Step 2: Sauté the Vegetables

To the now-empty skillet, sauté the onion for a couple minutes, followed by the bell pepper and remaining seasoning mix.
Once crisp-tender, add the black beans, garlic, and green chilies.
Remove the pan from the heat and stir in the cooked, chopped chicken.

a collage showing how to make chicken quesadilla filling by 1) sautéing onions, 2) adding bell peppers and spices, 3) adding black beans, garlic and green chilies, 4) adding chicken

Step 3: Assemble the Quesadillas

Toss the cheeses together in a large bowl for easy assembly.
Heat a 12-inch nonstick skillet over medium heat. Add one tortilla to the skillet and top one side with some of the cheeses (about 1/3-½ cup).
Top the cheese with chicken/vegetable mixture, then sprinkle with cilantro. Fold the empty tortilla half over the filling.

showing how to make chicken quesadilla by adding the tortilla to a skillet and topping half of it with cheese, chicken, veggies and cilantro

Step 4: Cook the Quesadilla

Lightly press down with a spatula. Cook until the bottom is golden and crispy, about 2-3 minutes.
Flip the quesadilla over the folded edge (use the folded edge as a hinge, see video) with a spatula. Press down lightly and cook an additional 2-3 minutes, or until the tortilla is golden and crispy and the cheese is completely melted.
Transfer to a cutting board and cut into triangles. Quesadillas are best enjoyed right away with your favorite toppings!

showing how to make chicken quesadillas by folding the tortilla over the filling and cooking until golden

showing how to make chicken quesadillas by cooking the quesadilla in a skillet until the cheese oozes out

TOPPING SUGGESTIONS

These chicken quesadillas are scrumptious on their own, but we love serving them with sour cream, salsa and guacamole. Here are some tasty serving ideas:

Sour cream, Greek yogurt or Mexican crema: is a must in my book for all quesadillas! It’s refreshing, bright, silky creaminess complements and cuts through the cheesy richness.
Guacamole: use my homemade guacamole recipe (amazing!) or your favorite recipe or even use store-bought.
Avocado crema: is a cross between sour cream and guacamole to create a wonderfully silky, tangy sauce and just takes minutes in your blender.
Chipotle Sauce: one of my all time favorites! It’s creamy, smoky, zesty, spicy, and super easy to whip up.
Pico de gallo: is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought. You can make the salsa ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
Salsa: go with traditional restaurant style salsa, or chunky salsas with varying textures and flavors like my corn salsa, avocado corn salsa, charred corn salsa, pineapple salsa, or mango salsa– all SO good!
Pickled red onions: are bright, tangy, and punchy fantastic.
Jalapenos: spice the chicken quesadillas up with sliced jalapenos, or better yet, go with Hot and Sweet Pickles from Trader Joe’s.
Hot sauce: pass around the hot sauce for easy, customizable heat.

HOMEMADE CHICKEN QUESADILLA TIPS

This quesadilla recipe is pretty straightforward, but here are a few tips to make it the very best:

Use one tortilla per quesadilla. You can get away with making a whole quesadilla using two tortillas when you’re just stuffing it with cheese, but whenever you add additional filling items like in this chicken quesadilla recipe, you should make a half quesadilla, meaning one tortilla half filled then folded to create a half moon. This will make the quesadilla easy to rotate in the pan without having to flip the whole quesadilla over with filling flying out the sides.
Use freshly grated cheese. Only freshly grated cheese will melt in the couple minutes it takes for the tortillas to crisp up. Pre-packaged cheeses contain chemicals designed to prevent the strands from clumping in the packaging – these same chemicals inhibit their melting ability. Pre-shredded cheeses will melt – but they take too long for quesadillas.
Use two cheeses. Monterrey Jack provides the ooey gooey factor and melts beautifully and quickly, and sharp cheddar adds the oomph of flavor.
Don’t overfill quesadillas. You can stuff the quesadilla pretty full, but you don’t want it overflowing or it will continue to overflow in the pan as the cheese melts, defeating the purpose of stuffing it!
Use a nonstick skillet. Use a nonstick skillet so you don’t have to use any oil and run the risk of a burnt quesadilla or hardened cheese on the pan.
Don’t use oil. Oil is not necessary in a nonstick skillet and will only create a greasy exterior. More importantly, oil is a heat conductor which can brown the tortillas quicker than the cheese can melt so you run the risk of a burnt exterior and an underdone filling.
Preheat the skillet. You want to preheat the skillet before cooking so it’s hot (not high heat, but hot) so the tortilla will crisp up.
Don’t use high heat. To that end, hot doesn’t mean high heat. You want to cook the quesadillas on about medium heat so the cheese has time to slowly melt as the tortillas become deeply golden and crispy without burning. High heat will scorch the tortillas before the cheese is melted.
Turn, don’t flip the quesadilla. Filling will fly all over the place if you “flip” the chicken quesadilla over like a pancake. Instead, turn the quesadilla over by placing the spatula underneath the tortilla and using the folded end as a hinge to rotate the tortilla to the other side while using your hand on the uncooked side to hold it together. This will prevent any filling from falling out.
Don’t worry about cheese spilling onto the pan. Use your spatula to push any oozing filling back into the tortilla; then enjoy any crispy, crunchy bits that escape – they’re my favorite part!
Use a pizza cutter. I find it’s easiest to cut the chicken quesadillas with a pizza cutter to prevent them from cracking.
Don’t stack quesadillas. Contrary to these photos, don’t stack the quesadillas or they will steam and you will lose that coveted crispiness. Instead, line the quesadillas in a single layer with a little breathing room in between each one to serve.

CHICKEN QUESADILLAS RECIPE VARIATIONS

Chicken quesadillas can be made with any number of chicken recipes, vegetables or cheeses! Here are just a few ideas:

Chicken:

This recipe uses freshly cooked seasoned chicken in the filling, but you may use any kind of meal prepped or leftover chicken you have on hand. Shredded rotisserie chicken would also work well in this recipe. Or, use one of the following favorite recipes:

Shredded Mexican Chicken (Crockpot): simmered with Mexican spices, salsa and green chilies for chicken that’s dripping with flavor and SO tender.
Honey Lime Salsa Verde Chicken (Crockpot):tangy, flavorful with just the right amount of kick all balanced by a hint of honey.
10 Minute Mexican Chicken: easy, 10 minute chicken made with shortcut rotisserie chicken simmered with fire roasted tomatoed, green chilies and tomato paste.
Chicken Tinga: another super quick and easy recipe made with shredded rotisserie chicken tossed in a saucy, smoky, spicy tomato chipotle sauce.
Cilantro Lime Chicken: zesty, tangy and citrusy.
Chili Lime Chicken: smoky, robust and tangy.
Chipotle Chicken: smoky, robust and spicy.

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for the BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!

Cheese:

I wouldn’t swap out the sharp cheddar as it adds loads of flavor, but you can swap the Monterey Jack for:

Pepper Jack: is a derivative of Monterey Jack, flavored with sweet peppers, rosemary, garlic, habanero chilies and jalapeños – yum! Like Monterey Jack, it also melts well.
Colby Jack: is produced almost identically to Monterey Jack but is seasoned with annatto (derived from seeds of the achiote tree) so its mild, slightly sweet and nutty.
Oaxaca cheese: has a mellow, buttery flavor similar to Monterey but melts more easily with a mozzarella-like texture.
Asadero: is Oaxaca’s cousin that isn’t quite as moist. It’s a mild, excellent melting cheese with a creamy-smooth, velvety texture.

Beans & Vegetables:

Beans: swap the black beans for refried beans or pinto beans for a delightful creaminess.
Veggies: add any combination of cooked or sautéed veggies to the filling – it’s a great way to use up roasted veggies! Think sweet corn, sweet potatoes, butternut squash, onions, chayote, or zucchini.
Rice: add a layer of leftover rice, cilantro lime rice, or Mexican rice over the cheese, or stir some rice directly into the chicken filling.
Make them spicy: jalapeños, candied jalapenos, minced chipotle chile peppers, hot sauce, cayenne pepper, or chipotle chile powder, etc. can all be added for additional heat.

OUR FAVORITE SIDES FOR QUESADILLAS

These chicken quesadillas make a tasty dinner with the help of a few sides:

Rice: cilantro lime rice, Mexican rice, or avocado rice or go low carb with quinoa, or low carb cauliflower rice.
Salads: a great way to stretch your chicken quesadillas recipe! Mexican salad, southwest salad, esquites (Mexican street corn salad), corn salad, or southwest orzo salad are all tasty.
Veggies: I HIGHLY encourage you to go with authentic elote (Mexican Grilled Street Corn) – you will not regret it! Other alternatives include grilled corn on the cob, baked asparagus, roasted broccoli, roasted potatoes, roasted cauliflower.
Fruit: keep it simple and serve this recipe with any of your favorite fruits such as cantaloupe, pineapple, or grapes or any of these fabulous options: pina colada fruit salad, fruit salad with honey lime vinaigrette, or grape salad .

a stack of chicken quesadillas with chopped chicken, black beans, cheese and bell peppers

Can you Meal Prep Chicken Quesadillas?

Yes! Get a jump start on the quesadilla recipe by making the filling and preparing the toppings ahead of time. This will make lunch or dinner a breeze!

-Make filling. Combine chicken and veggie filling ingredients per recipe instructions. Cover and refrigerate for up to 4 days.
-Shred cheeses. Shred the cheeses and store in an airtight container in the fridge.
-Prep toppings. Any toppings such as pico de gallo and homemade salsa can be prepped and refrigerated ahead of time. The guacamole (if using) will keep for up to a day without much color change – just make sure to press a piece of plastic wrap directly against the surface of the guac to prevent oxidation. For a guacamole that lasts longer, stir in a little sour cream – works like a charm!

BEST CHICKEN QUESADILLA RECIPE STORAGE

This recipe for chicken quesadillas is best eaten fresh, hot and crispy from the skillet (unless you have an air fryer), but leftovers can be refrigerated for up to 4 days. Before storing, allow the quesadillas to cool completely, then stack with parchment paper in between each layer to help prevent them from becoming soggy.

can you freeze chicken quesadillas?

Yes, chicken quesadillas can be frozen for up to three months. Here’s how:

1.  Let the wedges cool completely.
2.  Arrange in a single layer on a baking sheet without touching.
3. Transfer to the freezer to flash freeze for 2 hours (this will prevent them from sticking together).
4.  Transfer solid quesadillas to a freezer-safe plastic bag and squeeze out excess air.

TIPS FOR REHEATING

-Air fryer: This is my #1 preferred method. It crisps up the tortillas as if they were freshly made – seriously amazing! Place your quesadillas in the air fryer basket and cook for 3-4 minutes using the air fry “snack” setting, or air fry at 350 degrees F for 3-4 minutes. If reheating from frozen, air fry for closer to 10 minutes.
-Microwave: This is my least favorite method because the exterior doesn’t crisp up, but honestly, the leftovers are so good, I don’t think you’ll care! Microwave on high or 30 seconds then at 5-second intervals as needed. If reheating from frozen, microwave for 2-3 minutes, until the cheese is oozing.
-Stove: Heat a pan to low then add the quesadilla. Cook over low until reheated, flipping once.
-Oven: Place quesadillas on a baking rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 8 minutes or until warmed through. If reheating from frozen, bake for 15-25 minutes at 350 degrees F until the cheese is oozing.

showing how to serve chicken quesadilla recipe by dipping quesadilla in guacamole

Looking for more Mexican Chicken Recipes?

Chicken Flautas
Shredded Chicken Tacos
Chicken Fajitas
Chicken Enchiladas
Slow Cooker Shredded Mexican Chicken
Chicken Al Pastor
Pollo Asado
Chicken Tinga
Chipotle Chicken
Smothered Baked Chicken Burritos

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Tools Used in This Recipe

Nonstick Fry Pan with Lid 12 in.

Cheese Grater

Garlic Press

Fish Spatula

Vegetable Chopper

Digital Meat Probe Thermometer

See Favorite Tools

Homemade Chicken Quesadilla

This Chicken Quesadilla recipe is the meal everyone will beg for with its crispy, golden shell giving way to ooey gooey cheese, juicy seasoned chicken, bell peppers, onions, and black beans. Top the handheld heroes with guacamole, sour cream and/or salsa for the ultimate flavor explosion. Best of all, the chicken filling can be prepped 100% ahead of time for a heat-and-eat lunch or dinner, perfect for bustling school nights. Serve your quesadillas up with Cilantro Lime Rice and Pina Colada Fruit Salad for a complete meal!

Servings: quesadillas (24 wedges)

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Ingredients

Spice Mix:

1 1/2 teaspoons chili powder
1 tsp EACH ground cumin, smoked paprika, garlic powder, onion powder, salt
1/4-1/2 teaspoon chipotle chile pepper

Quesadillas:

2 tablespoons olive oil, divided
1 lb. boneless chicken thighs, trimmed
1 yellow onion, chopped
1 red bell pepper, chopped
1 cup black beans, rinsed, drained
3 tablespoons mild diced green chilies (optional)
2 garlic cloves, minced
½ cup cilantro, chopped (measure before chopping)
8 8-inch flour tortillas
2 cups freshly shredded Monterey Jack cheese
1 cup freshly shredded sharp cheddar cheese

For Serving:

Salsa
Guacamole
Sour cream or plain Greek yogurt

Instructions

Cook Chicken

Whisk the Spice Mix together in a small bowl.
Pat chicken dry with paper towels, then lightly rub with a drizzle of olive oil. Season chicken with 1 ½ tablespoons Spice Mix (reserve the rest for the vegetables).
Heat 1 tablespoon olive oil in a large skillet or indoor grill pan over medium-high heat. Cook chicken for 3-4 minutes per side, until it reaches 165 degrees F on an instant read thermometer (this is my favorite).
Transfer chicken to cutting board; let rest for 5 minutes before dicing.

Cook Vegetables

Heat 1 tablespoon olive oil in the now empty skillet. Add onion and cook for 3 minutes. Add bell pepper and remaining Spice Mix and cook for 2 minutes.
Add black beans, green chilies and garlic and cook an additional 1-2 minutes, or until onions are tender and bell peppers reach desired crisp-tenderness.
Remove from heat and stir in the diced chicken.

Assemble

Toss the cheeses together in a large bowl for easy assembly.
Heat a 12-inch nonstick skillet over medium heat. Add one tortilla to the skillet and top one side with some of the cheeses (about 1/3-½ cup). Top the cheese with chicken/vegetable mixture, then sprinkle with cilantro. Fold the empty tortilla half over the filling to create a half moon.

Cook

Lightly press down with a spatula. Cook until the bottom is golden and crispy, about 2-3 minutes.
Flip the quesadilla over the folded edge (use the folded edge as a hinge, see video) with a spatula. Press down lightly and cook an additional 2-3 minutes, or until the tortilla is golden and crispy and the cheese is completely melted.

Serve

Transfer to a cutting board and cut into triangles using a pizza cutter. Serve immediately with guacamole, sour cream, salsa, avocado crema. etc.
To keep warm: Alternatively, keep the cooked quesadillas warm on a baking sheet in a 200 degrees F oven until all the quesadillas are done and you’re ready to serve.

Video

Notes

Variations: See post for all sorts of chicken and veggie options!
Meal Prep: The filling can be made up to 4 days ahead of time and used throughout the week. The cheeses can also be shredded and refrigerated.
Storage: Store leftovers in the refrigerator for up to 4 days. Before storing, allow the quesadillas to cool completely, then stack with parchment paper in between each layer to help prevent them from becoming soggy.
To freeze: Arrange wedges in a single layer on a baking sheet without touching. Flash freeze for 2 hours then transfer solid quesadillas to a freezer-safe plastic bag and squeeze out excess air.

TO REHEAT

Air fryer: Place your quesadillas in the air fryer basket and cook for 3-4 minutes using the air fry “snack” setting, or air fry at 350 degrees F for 3-4 minutes. If reheating from frozen, air fry for closer to 10 minutes.
Microwave: Microwave on high or 30 seconds then at 5-second intervals as needed. If reheating from frozen, microwave for 2-3 minutes, until the cheese is oozing. You may wish to toast the quesadillas in the skillet afterwards.
Stove: Heat a pan to low then add the quesadilla. Cook over low until reheated, flipping once.
Oven: Place quesadillas on a baking rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 8 minutes or until warmed through. If reheating from frozen, bake for 15-25 minutes at 350 degrees F until the cheese is oozing.

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4 Comments

Erinn says

at

This recipe is so great! I make quesadillas a lot before I even found this recipe, we liked them. Now this recipe changed everything. They have such good flavor and more filling then just a ordinary, plain-jane chicken and cheese quesadillas. I highly recommended this recipe!

- Jen says
  
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  It sounds like you are a quesadilla connoisseur Erinn! I’m so glad this recipe delivered!
  
Natalia says

at

Natalia again, Jen!!!! Good bye to my old quesadilla recipe and hello to your quesadillas.Soooooooo good!!! Fantastic recipe!!! Thank you so much.

- Jen says
  
  at
  
  YAY! Thanks Natalia, I’m so glad you loved them so much!