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Golden and crispy chicken quesadilla filled with seasoned chicken, melted cheese, and fresh vegetables.
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Chicken Quesadilla Recipe

A quick and easy chicken quesadilla recipe with 4 layers of irresistible flavor: seasoned chicken, sautéed veggies, gooey cheese, and golden tortillas.
Prep Time10 minutes
Active Time15 minutes
5 minutes
Total Time30 minutes
Cuisine: Mexican
Yield: 4 quesadillas
Calories: 430kcal

Ingredients

For the Filling:

  • 1 pound boneless skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 packet taco seasoning mix
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup diced onion

For the Quesadillas:

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 flour tortillas 8-inch size

Optional Toppings:

  • Sour cream
  • Salsa
  • Guacamole

Instructions

Cooking the Chicken:

  • Heat a large skillet over medium heat. Add olive oil.
  • Cook the diced chicken until no longer pink, about 5–7 minutes.
  • Sprinkle taco seasoning over the chicken and stir to coat evenly. Cook for an additional 2 minutes.
  • Remove the chicken from the skillet and set aside.

Sautéing the Vegetables:

  • In the same skillet, add the diced red bell pepper, green bell pepper, and onion.
  • Sauté over medium heat until the vegetables are tender, about 4–5 minutes.
  • Remove the vegetables from heat and set aside.

Assembling the Quesadillas:

  • Lay four tortillas flat on a clean surface.
  • Distribute the cooked chicken and sautéed vegetables evenly over each tortilla.
  • Sprinkle cheddar and Monterey Jack cheese over the filling.
  • Top each with another tortilla to form a sandwich.

Cooking the Quesadillas:

  • Heat a skillet or griddle over medium heat and lightly coat with cooking spray.
  • Place one quesadilla onto the skillet and cook until the bottom is golden brown and the cheese begins to melt, about 2–3 minutes.
  • Flip the quesadilla carefully and cook the other side until golden brown and fully melted, another 2–3 minutes.
  • Repeat with the remaining quesadillas.

Serving:

  • Remove the cooked quesadillas from the skillet and let rest for 1 minute.
  • Cut each quesadilla into wedges.
  • Serve warm with sour cream, salsa, and guacamole, if desired.

Notes

  1. Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
  2. Reheating: Reheat in a skillet over medium heat or in an oven at 350°F (175°C) for 5–7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.
  3. Customizations: Add black beans, corn, or jalapeños for extra flavor, or swap the chicken for grilled shrimp or shredded beef.
Made with a pinch of love – DinnerTeller.com

Nutrition

Calories: 430kcal | Carbohydrates: 28g | Protein: 32g | Fat: 20g | Fiber: 2g | Sugar: 2g