Name: Easy Chicken Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil (plus more for brushing); ¼ cup chopped red onion; 1 green onion (chopped); 1 medium red bell pepper (chopped); 2 cups cooked and shredded chicken (loosely packed; from about 2 chicken breasts); 1 ½ tablespoons taco seasoning (or more to taste); 4 tablespoons water; 4 large flour tortillas; 2 cups shredded Mexican blend cheese

These chicken quesadillas are quick and easy to make with shredded chicken, cheese and delicious Mexican-inspired flavors. Make them for lunch or as a simple dinner – they are a favorite with kids and adults alike!

chicken quesadillas on white parchment paper surrounded by lime slices, cilantro and pico de Gallo in white bowl

Easy chicken quesadilla recipe

This is such a quick and easy lunch or dinner recipe – it’s ready in just 30 minutes and full of flavor.
All you need to do is cook the filling (don’t worry, it won’t take long), assemble the quesadillas and then brown them on a griddle or in a skillet.
Use homemade shredded chicken, buy a rotisserie chicken to shred or pre-shredded chicken… Or use leftovers from a whole roasted chicken! This recipe can be as from-scratch or as convenient as you need it to be.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

ingredients for chicken quesadillas with text labels — Ingredients for chicken quesadillas: Shredded chicken, red pepper, green onion, red onion, shredded cheese, large tortilla wraps, taco seasoning and olive oil.

Ingredient notes

Chicken: It’s easy to make shredded chicken at home – but rotisserie chicken or pre-shredded chicken also work here.
Cheese: I use a Mexican blend, but Monterey Jack is also great. You can use shredded cheddar or a cheddar blend in a pinch, if that’s all you have on hand.
Tortilla wraps: I love using large, grilled flour tortillas from Mission for my quesadillas (not sponsored in any way, genuinely the brand I prefer). Feel free to use any brand you like, but I do recommend sticking to the same size and to flour tortillas for these.
Red onion: White onion is a good substitute if you don’t have red on hand, or simply leave it out if you are not a fan of onion.
Taco seasoning: I always use my homemade taco seasoning, but feel free to use your favorite store-bought.

How to make chicken quesadillas

1. Sauté the red onion in olive oil over medium heat until fully softened, about 3-4 minutes. Then stir in the green onion and peppers and cook for another minute.

cooked red onion in skillet with wooden spoon — cook red onion

cooked red onion, pepper and green onion in skillet with wooden spoon — cook red onion

2. Add the chicken and taco seasoning along with 4-6 tablespoons of water. Stir well and cook for 2-3 minutes, until the water has evaporated.

shredded chicken and seasoning being stirred into cooked onion and pepper mixture in skillet — stir in chicken, seasoning and water

chicken quesadilla filling in skillet with wooden spoon — stir in chicken, seasoning and water

3. Assemble the quesadillas: Scatter about 2 tablespoons of cheese over one half of a large tortilla wrap. Top with ¼ of the chicken filling, then sprinkle with more cheese and fold over.

tortilla wrap with cheese on one half — cheese

tortilla wrap with cheese and chicken quesadilla filling on one half — cheese

4. Brush the outside with oil and cook on a griddle or in a large, non-stick skillet over medium-high heat until browned on the outside and melty on the inside.

female hand using red pastry brush to brush oil on folded tortilla wrap — brush with oil

griddle with two quesadillas cooking — brush with oil

5. Cut the quesadillas in half and serve immediately.

female hand pulling away one half of a chicken quesadilla

Recipe tips

I chop the vegetables fairly small and evenly, to make sure they fit neatly into the folded tortilla. Large chunks will keep you from neatly folding the tortillas, or may even cause the tortilla to break.
Make sure to adjust the amount of taco seasoning added to suit your taste – I will often do just 1 tablespoon because I have small kids; but you can add 2 tablespoons if you prefer a lot of spice.
We like our quesadillas nicely crispy on the outside. If you prefer yours softer, only use medium-low heat when cooking the quesadillas on your griddle or in a skillet.

stack of chicken quesadillas on wooden board

Serving ideas

We love our quesadillas with a generous helping of Pico de Gallo and Guacamole or with a chunky salsa like an avocado salsa, pineapple salsa or a mango black bean salsa.

They are also delicious with a simple salad on the side – my favorites are my Tomato, Cucumber and Avocado Salad or a Mexican Bean Salad.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card

Save Recipe

Easy Chicken Quesadillas

These chicken quesadillas are quick and easy to make with shredded chicken, cheese and delicious Mexican-inspired flavors.

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

5 from 1 vote

Print Add Review

Recipe details

Prep 15 mins

Cook 15 mins

Total 30 mins

Servings 4 quesadillas

Difficulty Easy

Ingredients

▢ 1 tablespoon olive oil plus more for brushing
▢ ¼ cup chopped red onion
▢ 1 green onion chopped
▢ 1 medium red bell pepper chopped
▢ 2 cups cooked and shredded chicken loosely packed; from about 2 chicken breasts
▢ 1 ½ tablespoons taco seasoning or more to taste
▢ 4 tablespoons water
▢ 4 large flour tortillas
▢ 2 cups shredded Mexican blend cheese

Instructions

Heat oil in large skillet over medium heat. Add red onion and cook until fully softened, about 3 minutes. Stir in green onion and bell pepper and cook for 1-2 more minutes.
Sir in chicken, taco seasoning and water. Cook for 2-3 minutes, then take off the heat.
To assemble quesadillas, sprinkle one half of a tortilla with 2 tablespoons of cheese. Top with ¼ of chicken mixture, then sprinkle with 2 more tablespoons of cheese. Fold over and lightly brush outside with olive oil.
Heat a griddle or large non-stick skillet just over medium heat (I heat my griddle to 390°F). Cook each quesadilla around 3 minutes per side, until browned on the outside and melty on the inside.
Cut quesadillas in half to serve.

Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.

Join Now