If you think a chicken quesadilla sounds basic, you haven’t tried my recipe! With the perfect blend of seasonings, bell pepper, red onion and corn, there’s so much to love about this easy quesadilla recipe. A great way to use leftover chicken!
Some days I have the time and energy to make something more involved for dinner, but most days I rely on quick and easy options like my chicken quesadilla recipe. To make it, you’ll start by sautéing a simple mix of veggies, then combine them with cooked chicken and seasonings. After layering the chicken and veggies with plenty of cheese, we cook these quesadillas in a skillet until the cheese is melty and gooey and the tortilla is golden brown and crispy.
This chicken quesadilla is easy to customize to your tastes, too. My kids prefer a simpler chicken and cheese version, while I love to pack in the veggies. I’ve shared some more filling ideas in the ingredients overview below. For more simple weeknight meals, try my Taco Recipe and Chicken Caesar Wrap.
Chicken Quesadilla Ingredients
Here’s a look at what you’ll need, along with substitution options.
- Vegetables: My favorite combo is bell pepper, red onion and frozen corn. You could also use zucchini, mushrooms, broccoli, green onion or black beans. Dice the veggies fairly small, then sauté them in a skillet to soften them.
- Tortillas: I like to use flour tortillas for quesadillas, either white or whole wheat.
- Chicken: You’ll need cooked, shredded chicken. This is a great way to use leftover chicken or rotisserie chicken! You can also use my recipes for Shredded Chicken or Instant Pot Shredded Chicken.
- Seasonings: Chili powder, cumin, garlic powder, dried oregano and salt bring Mexican-inspired flavors to these chicken quesadillas. These are many of the same spices I use in my Taco Seasoning Recipe, so feel free to add 1 1/2 teaspoons of that instead. (That recipe is salt-free, so I still recommend adding the salt.)
- Cheese: I like to use a combination of cheeses for flavor variety. Choose from cheddar, Monterey jack, pepper jack and mozzarella.
Kristine’s Tip: Shred your own cheese
For the best quesadillas, buy a block of cheese and shred it yourself. It will melt so much more smoothly and taste better, too! I know it’s easy to grab a bag of pre-shredded Mexican cheese blend from the store, but pre-shredded cheese is often coated with an anti-caking agent that can cause a gritty texture when it melts.
Find the printable recipe with ingredient amounts below.
How to Make a Chicken Quesadilla
Sauté veggies. Cook the bell pepper, onion and corn (or your veggies of choice) in a little olive oil in a hot skillet until softened.
Assemble quesadillas. Combine the shredded chicken, seasonings and veggies in a bowl. Top one half of each tortilla with cheese, the chicken filling, then more cheese. Using cheese on the top and bottom holds the quesadilla together. Fold the tortilla over on top of the filling.
Cook. Heat a grill pan (or large skillet) over medium heat. Cook two quesadillas at a time, 2-4 minutes per side, until the cheese is melted and tortillas are golden brown. Serve immediately.
Serving Ideas
Quesadillas are even better with something to dip them in! We love them with guacamole, salsa and sour cream. On the side I like to serve:
- Rice: Serve this chicken quesadilla with rice and beans and you’ll feel like you’re at a Mexican restaurant! Try my Mexican Rice, Instant Pot Mexican Rice or Cilantro Lime Rice.
- Beans: Cook a pot of pinto beans or black beans to enjoy throughout the week. They’re perfect with these quesadillas! Or turn those pinto beans into Refried Beans.
- Salad: I make a simple green salad almost every night to go with our dinner.
- Fresh Fruit: Perfect for adding to the kids’ plates!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chicken Quesadilla
Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped red bell pepper, chopped
- ¾ cup chopped red onion
- ½ cup frozen corn
- 4 8-inch flour tortillas, white or whole wheat
- 1 cup shredded cooked chicken
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt or kosher salt
- ¾ cup shredded sharp cheddar cheese, 3 ounces
- ¾ cup shredded Monterey jack or pepper jack cheese, 3 ounces
- For serving: guacamole, salsa and/or sour cream.
Instructions
- Heat olive oil in a skillet over medium heat. Add the chopped bell pepper, red onion and corn and cook, stirring often, until softened, about 6-8 minutes. Remove from the heat.
- Place chicken in a medium bowl and evenly sprinkle on the chili powder, ground cumin, garlic powder, dried oregano and salt. Stir until evenly combined. Add the bell pepper, onion and corn and stir to combine.
- To assemble the quesadillas, evenly spread the seasoned chicken/veggie mixture and shredded cheese over one half of each tortilla. (I put cheese on the top and bottom with the chicken filling in the middle so that the cheese can hold the quesadilla together.) Fold other half of the tortilla over the filling.
- Heat a grill pan (or large skillet) over medium heat. Cook two quesadillas at a time, 2-4 minutes per side, until cheese is melted and tortillas are golden brown. Adjust the heat as needed if the outside is browning too much before the cheese is fully melted.
Notes
- Vegetables: You can swap in other veggies that you enjoy. Try zucchini, mushrooms, broccoli, green onion or black beans. Dice the veggies fairly small, then sauté them in a skillet to soften them.
- Cheese: It’s best to buy a block of cheese and shred it yourself. Pre-shredded cheese from the grocery store doesn’t melt as smoothly since it’s usually coated with an anti-caking agent.
