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!
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 printable recipe card at the bottom of this post for quantities!
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.
cook red onion add pepper and green 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.
stir in chicken, seasoning and water cook for 2-3 more minutes
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.
cheese chicken filling more cheese fold over
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.
brush with oil cook until browned and melty
5. Cut the quesadillas in half and serve immediately.
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.
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, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Chicken Quesadillas
Recipe details
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.
Notes
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.
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.
Ruthie Hailey says
These quesadillas are so yummy and quick to make for a weeknight dinner. Definitely a winner in our house!
Nora says
I’m so glad, Ruthie!
Loti says
Very very good!! Was looking for recipe for leftover rotisserie chicken this was first one I came to sounded good and I had all ingredients. Whole family loved them. Served with fresh salsa and sour cream. Would definitely recommend and very easy. Yum!!!
Nora says
I’m glad you enjoyed the quesadillas, Loti!
UVALDO CHAPA says
Quesadillas are a snap; however, tasty ones require a homemade sazòn (seasoning) vs a store bought one, in my estimation.
Nora’s recipe and process is short, sweet and it has integrity, from a Tex-Mex perspective. I made the recipe but I added a bit of chipotle powder to my sazòn for heat, substituted chicken broth for the water to enhance the ‘rot poulet’ and I used Canola oil vs olive.
The quesadillas were great so I drafted a recipe for the next time I make ’em. Thanx for the inspiration.
Nora says
Thanks for the kind comment, Uvaldo! Curious if you would share your seasoning? I mostly use my own homemade “Taco” seasoning, but I’d love to hear your recipe.
Sherry W says
Loved this. Have never made quesadillas before but these were so easy once you get the chopping done. I added diced chili’s and sliced ripe olives. My husband agreed that this one is a keeper.
Nora says
I’m so glad, Sherry!