Chicken quesadillas were one of the first things I learned to cook back in college when I had almost no time and very few ingredients so they became my go-to for something fast and satisfying. I’d throw together whatever leftovers I had with some shredded cheese and tortillas and it always hit the spot especially on long nights of studying or when friends dropped by unexpectedly.

Now years later I still love making them but with a few upgrades like seasoned chicken tender cheese blends and a crispy golden finish. Whether it’s lunch dinner or a midnight snack these quesadillas never fail to bring comfort and flavor with almost no fuss at all.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Cooked chicken breast – The protein-packed filling that makes these quesadillas hearty
Shredded cheddar cheese – Melts perfectly and gives that rich gooey texture
Shredded mozzarella cheese – Adds extra melt and a mild creamy contrast
Flour tortillas – The base that crisps up beautifully in the pan
Olive oil or butter – Helps get that golden brown crispy finish
Garlic powder – Adds a touch of flavor to the filling
Dried oregano or taco seasoning – For a little flavor kick and warmth
Salt and black pepper – To season the chicken just right

Tools You’ll Need

Skillet or griddle – Essential for cooking the quesadillas evenly and getting a crisp texture
Spatula – Perfect for flipping and pressing the quesadillas down
Knife – To chop or shred the cooked chicken
Cutting board – For prepping your ingredients safely
Grater – If you’re shredding cheese fresh (which I always recommend)
Mixing bowl – To toss and season the chicken

Instructions

Step 1:

I start by warming a large skillet over medium heat while I prep my chicken and cheese.

Step 2:

In a bowl I toss the shredded cooked chicken with garlic powder oregano salt and pepper just to give it a nice layer of seasoning.

Step 3:

I lay a tortilla flat and sprinkle a mix of cheddar and mozzarella cheese over half of it then I layer on some seasoned chicken and a little more cheese on top before folding it in half.

Step 4:

I brush the skillet lightly with olive oil or butter and place the folded quesadilla in the pan cooking it for about 2 to 3 minutes per side until golden brown and the cheese is fully melted.

Step 5:

Once cooked I transfer it to a cutting board let it rest for a minute then slice it into wedges and repeat with the remaining tortillas.

Step 6:

I love serving them hot with sour cream salsa or guacamole on the side.

Tips

If I’m short on time I use rotisserie chicken which works beautifully and saves effort. I also sometimes add thinly sliced peppers or onions inside for a little texture and color. And for extra crispy edges I press the quesadilla down with a spatula while it cooks.

Ways to Serve

These chicken quesadillas are amazing on their own but I often serve them with sides like cilantro lime rice refried beans or a fresh tomato salad. They also make great appetizers when cut smaller and paired with a few dipping sauces!

Frequently Asked Questions

Can I use leftover chicken in Chicken Quesadillas?

Yes leftover grilled or roasted chicken works perfectly and makes this dish even quicker.

What’s the best cheese for Chicken Quesadillas?

I love a mix of cheddar and mozzarella but you can also use pepper jack or Monterey Jack for more flavor.

Can I freeze Chicken Quesadillas?

You can freeze them after cooking just let them cool wrap tightly and reheat in a skillet or oven for best results.

See You in the Kitchen

I hope these Chicken Quesadillas become your go-to for quick satisfying meals like they are for me. They’re simple but packed with flavor and so easy to customize depending on what you have on hand!

Happy Cooking!