Chicken quesadillas are a great option if your looking for a fast dinner the whole family will enjoy. All you do is stuff a flour tortilla with seasoned chicken and cheese and toast them on a skillet until crispy. Restaurant style flavor can be achieved on your stove in minutes!
I love how easy this recipe is to throw together. There is no thinking about what to make when you are short on time. This is a great way to use up leftover chicken and make it seem like something different. Cut into small triangles its great for kids to dip!
Why You Will Love This Recipe
You will love how many different textures come together in this recipe. You get a crispy tortilla with melted cheese inside. Its the perfect dinner to have ready after a long day of soccer practices. When everyone gets home hungry and ravenous this meal is the answer. It also tastes much better than just a normal cheese quesadilla because of the taco seasoning!
The best thing about making this recipe is that there are minimal dishes! By cooking this on a skillet you dont have to worry about cleaning lots of pots and pans. Making this dinner will allow you to relax and enjoy your night.
What You Will Need
All you need are a few ingredients to create this fast dinner. You will need flour tortillas, cooked chicken, bell pepper, yellow onion, taco seasoning, mexican cheese and butter.
Cooked Chicken
You can use any cooked chicken to make this recipe. Leftovers from a rotisserie or oven baked chicken are my go to. The chicken soaks up all of the taco seasoning and provides you with a good amount of protein. You can also dice up chicken breast and cook it before you add the veggies.
Flour Tortillas
Flour tortillas are my go to because they allow me to fold without worrying about them breaking open. They will stay crispy on the outside when you toast them on the skillet and remain soft on the inside. You can substitute with whole wheat or low carb tortillas as well.
Shredded Cheese
I like to use shredded cheddar and Monterey jack cheese to get that great melted cheese. Grating your own cheese from the block will give you a better consistency. If you want to spice things up try using pepper jack cheese!
Directions
Follow these steps to make crispy quesadillas tonight!
Cook Your Vegetables
On a skillet set to medium-high heat add olive oil and your sliced peppers and onions. Sauté for about 5 minutes until vegetables are tender.
Add Seasoned Chicken
Turn heat down to medium and add your cooked chicken to the skillet. Top with your taco seasoning and a small splash of water. Stir until evenly coated and warmed through.
Make Your Quesadilla
Set chicken mixture aside and clean your skillet. Add butter to your skillet and place a flour tortilla down. Add cheese to one half of the tortilla.
Fill and Fold
Top your quesadilla with your seasoned chicken mixture and more cheese. Fold the other half of tortilla over the filling and press with your spatula.
Cook and Serve
Let your quesadilla cook for about 3 minutes until golden brown. Flip quesadilla and cook on the other side. Once done remove to a plate and cut into triangles.
Tips
- Always cook your quesadillas on medium heat if you want a crispy tortilla. If you cook them on high the outside will burn and your cheese will not be melted.
- If your filling is spilling out when you try to flip your quesadilla you may be stuffing too much. Make sure you have cheese on each side to help keep the quesadilla sealed.
- For a prettier look when cutting your quesadilla I recommend using a pizza cutter. It cuts through your tortilla and cheese easier than a regular knife.
Easy Chicken Quesadillas
Equipment
- Large skillet
- Spatula
- Pizza cutter
Ingredients
- 2 Cups Cooked Chicken Shredded or Diced
- 1 Bell Pepper Sliced Thin
- 1/2 Yellow Onion Sliced Thin
- 1 Tbsp Olive Oil
- 1 Tbsp Taco Seasoning
- 4 Large Flour Tortillas
- 2 Cups Mexican Cheese Blend Shredded
- 2 Tbsp Butter
Instructions
- Heat olive oil in a large skillet on medium-high heat. Add sliced bell pepper and onion and saute for about 5 minutes until vegetables are soft.
- Turn heat to medium and add your chicken and taco seasoning. Add a splash of water and stir until chicken is coated with the seasoning. Cook for about 2 minutes. Set aside.
- Clean your skillet and return to medium heat. Add butter to your skillet.
- Place a flour tortilla in your skillet and top one half with shredded cheese.
- Add a fourth of your chicken and veggie mix and top with more cheese.
- Fold over tortilla and press down with your spatula.
- Cook for 2-3 minutes until golden brown. Flip and cook for another 2 minutes until other side is crispy and cheese is melted.
- Place on cutting board and allow to cool for 1 minute. Slice into triangles.
Nutrition
Store and Reheat
- Store: Wrap your quesadillas in tin foil or place in an airtight container and store in the fridge for 3 days.
- Freeze: You can also freeze quesadillas before cooking for up to 2 months.
- Reheat: You can reheat in a skillet or air fryer. Do not microwave your quesadillas they will become soggy.
Serve With
- Sour Cream and Salsa
- Spanish Rice and Black Beans
- Homemade Guacamole
- Romaine Salad with Cilantro Lime Dressing
FAQ
Can I Make These on a Cookie Sheet?
You can! Spread melted butter on each quesadilla and bake at 400 degrees for 10 minutes. Flip halfway through cooking.
Can I Use Corn Tortillas?
Corn tortillas work but they are smaller and tend to break. I would recommend using two tortillas and laying the filling on top.
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