Name: Family Favorite Chicken Quesadilla Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mexican
Ingredients: 4 large flour tortillas (10-inch); 2 cups cooked chicken breast, shredded (rotisserie chicken works well); 1½ cups Mexican cheese blend, shredded; ½ cup Monterey Jack cheese, shredded; 1 medium bell pepper, diced; ½ medium red onion, finely diced; 2 tablespoons olive oil or butter; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon garlic powder; Salt and pepper, to taste

Introduction

This family favorite chicken quesadilla recipe is a delicious and easy meal perfect for any night of the week. Filled with flavorful seasoned chicken, melty cheeses, and sautéed vegetables, it offers a satisfying combination of crispy and gooey textures. Ready in under 30 minutes, it’s sure to become a go-to comfort food in your home.

The image shows a stack of three quesadilla slices, each with golden-brown toasted tortillas on the outside. Inside, the quesadillas have a rich filling of shredded chicken mixed with melted yellow cheese, visible from the open edges. The top quesadilla slice is drizzled with white sour cream sauce and sprinkled with fresh green chopped herbs, adding a pop of color. The quesadillas are resting on a surface with a white marbled texture, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large flour tortillas (10-inch)
2 cups cooked chicken breast, shredded (rotisserie chicken works well)
1½ cups Mexican cheese blend, shredded
½ cup Monterey Jack cheese, shredded
1 medium bell pepper, diced
½ medium red onion, finely diced
2 tablespoons olive oil or butter
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper, to taste

Instructions

Step 1: In a bowl, mix the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated to season the chicken thoroughly.
Step 2: Dice the bell pepper and finely dice the red onion into small, uniform pieces about ¼-inch in size for even cooking.
Step 3: Lay one tortilla flat on a clean surface. Spread half of the Mexican cheese blend over one half of the tortilla. Top with seasoned chicken, diced vegetables, Monterey Jack cheese, and then the remaining Mexican cheese blend.
Step 4: Fold the tortilla over to create a half-moon shape, gently pressing to keep the filling in place.
Step 5: Heat the olive oil or butter in a large skillet over medium heat. Carefully place the folded quesadilla in the skillet and cook for 3-4 minutes on each side until the tortilla is golden brown and the cheese inside has melted completely.
Step 6: Remove the quesadilla from the skillet and let it rest for 2-3 minutes to allow the cheese to set slightly, which helps keep the filling intact when slicing.
Step 7: Cut the quesadilla into triangular wedges using a sharp knife or pizza cutter and serve immediately, garnished with fresh cilantro if desired.

Tips & Variations

Use rotisserie chicken for a quick shortcut without sacrificing flavor.
Add sliced jalapeños or a dash of hot sauce for extra heat.
Swap the bell pepper and onion with sautéed mushrooms or spinach for a veggie twist.
Try whole wheat tortillas for a slightly healthier option.
Serve with sour cream, guacamole, or salsa for added flavor.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and crispy again, or microwave briefly but note the tortilla may lose crispness. Avoid freezing to preserve texture.

How to Serve

A stack of three triangular quesadilla pieces placed on a white marbled surface, each piece showing a golden-brown toasted tortilla with crispy edges. Inside each quesadilla layer is a filling of shredded chicken mixed with melted orange cheese, visible through the slightly open edges. White sour cream is drizzled over the top pieces in smooth, thick streaks, topped with small chopped green herbs scattered for garnish. The textures show a combination of crispy tortilla, gooey cheese, and tender chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prepare the filling and assemble the quesadillas a few hours ahead and refrigerate them un-cooked. Cook just before serving for best texture.

What cheese can I use if I don’t have a Mexican cheese blend?

A combination of cheddar and Monterey Jack cheeses works well as a substitute, providing good meltability and flavor.

Family Favorite Chicken Quesadilla Recipe

Print Recipe

★★★★★

4.4 from 52 reviews

This Family Favorite Chicken Quesadilla recipe features tender, seasoned shredded chicken combined with a blend of melty Mexican cheeses and fresh diced vegetables, all folded inside warm flour tortillas and cooked to crispy perfection in a skillet. A simple yet flavorful dish that’s perfect for a quick weeknight dinner or casual gathering, delivering classic Mexican-inspired flavors in every bite.

Author: zara
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings (1 quesadilla each) 1x
Category: Main Dish
Method: Frying
Cuisine: Mexican

Ingredients

Scale

Quesadilla Ingredients

4 large flour tortillas (10-inch)
2 cups cooked chicken breast, shredded (rotisserie chicken works well)
1½ cups Mexican cheese blend, shredded
½ cup Monterey Jack cheese, shredded
1 medium bell pepper, diced
½ medium red onion, finely diced
2 tablespoons olive oil or butter

Seasonings

1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper, to taste

Instructions

Season Your Chicken Right: In a bowl, combine the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper. Toss the chicken until evenly coated with the seasoning blend to infuse every bite with rich, authentic Mexican flavors.
Prep Your Vegetables: Dice the bell pepper and finely dice the red onion into approximately ¼-inch pieces. Uniform cutting ensures even cooking and a balanced distribution of flavors throughout your quesadilla.
Build Your Quesadillas: Lay a tortilla flat on a clean surface. Sprinkle half of the Mexican cheese blend over one half of the tortilla. Add a layer of the seasoned chicken, followed by the diced vegetables, then the Monterey Jack cheese, and finish with the remaining Mexican cheese blend. Fold the tortilla over to create a half-moon shape, enclosing the filling securely.
Cook to Golden Perfection: Heat the olive oil or butter in a large skillet over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden brown and crisp, and the cheese inside has fully melted. Be patient and maintain medium heat to avoid burning.
Rest Before Cutting: Transfer the cooked quesadilla to a cutting board and let it rest for 2-3 minutes. This resting period allows the cheese to set slightly, helping to prevent the filling from spilling out and ensuring clean, neat slices.
Slice and Serve Hot: Using a sharp knife or pizza cutter, slice the quesadilla into triangular wedges. Serve immediately while the cheese remains gooey and warm. For extra flair, garnish with fresh cilantro and your favorite toppings like salsa, sour cream, or guacamole.

Notes

Use rotisserie chicken for a quick shortcut without sacrificing flavor.
Adjust the seasoning according to your spice preference.
To make the quesadillas crispy without butter or oil, use a non-stick skillet and cook over medium heat carefully.
Feel free to add other fillings like corn, black beans, or jalapeños for extra texture and flavor.
Serve with salsa, guacamole, or sour cream on the side for a complete meal.

Keywords: chicken quesadilla, Mexican chicken recipe, easy quesadilla, skillet quesadilla, cheesy chicken quesadilla, weeknight dinner, Mexican cheese blend