When I’m craving a quick, cheesy, and satisfying meal, these homemade chicken quesadillas are exactly what I need. I stuff them with tender, seasoned chicken, sautéed peppers and onions, and gooey melted cheese for a satisfying bite. Whether starting with fresh or leftover chicken, these cheesy quesadillas come together quickly for a tasty lunch or game day snack!
Top Reader Reviews
Such an easy but delicious recipe!! To make it even easier I used rotisserie chicken!!
–
This recipe is easy and unbelievably delicious. My husband was amazed.
–
Cheesy Chicken Quesadillas on the Stove
These chicken and cheese quesadillas are so quick and easy to make in just 30 minutes with simple ingredients. I cook up fresh chicken breasts, but it’s simple enough to use rotisserie chicken, canned chicken, or any leftover chicken. They’re easy to customize with whatever leftover veggies I have on hand, and they work well with just about any melting cheese.
My kids can’t get enough of these easy chicken quesadillas, and neither can I. I don’t have to spend hours in the kitchen, and I can sneak all kinds of veggies into them tucked under all that cheese. Served with an easy homemade salsa (or store-bought–I won’t judge), these chicken quesadillas are the perfect easy meal.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Layer Strategically for an Even Melt
When assembling your chicken and cheese quesadillas, put the cheese directly on the tortilla first, then add the chicken and veggies, and finish with a light sprinkle of cheese on top before folding. This ensures the cheese melts evenly, the filling stays in place, and the tortilla crisps up beautifully without burning.
Homemade Chicken Quesadillas Recipe
Equipment
- Food Processor (optional)
Ingredients
For the Quesadillas:
- 1 tablespoon olive oil
- 1 onion (chopped)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 1 tablespoon unsalted butter (⅛ stick)
- 2 boneless, skinless chicken breasts (cubed*)
- 1 tablespoon taco seasoning (**)
- 2 (10-inch) flour tortillas
- 1 cup freshly shredded cheddar cheese (***)
- 4 tablespoons canned corn (drained)
For the Salsa (Optional):
- 1 tomato (chopped)
- 1 onion (chopped)
- 2 tablespoons white vinegar
- 1 tablespoon chopped fresh cilantro
- 1 pinch kosher salt
Instructions
For the Quesadillas:
- Add 1 tablespoon olive oil to a nonstick pan, sauté the onion and bell peppers for 10 minutes. Remove from the pan and set aside.1 tablespoon olive oil, 1 onion, ½ red bell pepper, ½ green bell pepper
- In the same pan, melt the unsalted butter over medium heat.1 tablespoon unsalted butter
- Add the cubed chicken and taco seasoning. Cook for 15 minutes until chicken is fully cooked through.2 boneless, skinless chicken breasts, 1 tablespoon taco seasoning
- In a separate pan over low heat, warm 1 tortilla on each side, until slightly golden.2 (10-inch) flour tortillas
- Add half each of the shredded cheddar cheese, cooked chicken, bell pepper and onion mix, and corn.1 cup freshly shredded cheddar cheese, 4 tablespoons canned corn
- Flip half of the tortilla over the ingredients, and let it cook on low heat until cheese has completely melted.
- Remove from pan. Cut into three triangles.
- Repeat the process with the remaining tortilla and ingredients.
- Serve with salsa and enjoy!
For the Salsa (optional):
- In a food processor, add the tomato, onion, white vinegar, cilantro, and kosher salt.1 tomato, 1 onion, 2 tablespoons white vinegar, 1 tablespoon chopped fresh cilantro, 1 pinch kosher salt
- Pulse for 1 minute.
- Serve with warm quesadillas.
Notes
- Don’t use corn tortillas. They work for tacos, not for quesadillas. You need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip.
- Cook over low heat to allow the cheese to melt fully while crisping the tortilla slowly.
- Feel free to add whatever veggies you have on hand. Zucchini, mushrooms, and spinach all work well.
- Reheat in the oven or air fryer to recrisp the quesadillas and evenly melt the cheese.
- Nutritional information does not include optional salsa.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make these Quesadillas with Canned Chicken
To make this chicken quesadillas recipe even easier, you can use canned chicken instead of cooking chicken breasts. Since canned chicken is already cooked and can be stored in the pantry, it’s a great convenience swap for quick recipes like this. Simply add it in step 3 with the taco seasoning, and cook until warm.
How to Make Chicken Quesadillas in a Pan Step by Step
Sauté the Veggies: Add 1 tablespoon of olive oil to a nonstick pan set over medium heat. Add 1 chopped onion, ½ of a chopped red bell pepper, and ½ of a chopped green bell pepper, and sauté for 10 minutes, or until softened. Remove from the pan and set aside while you cook the chicken.
Cook the Chicken: In the same pan (no need to wipe out), melt 1 tablespoon of unsalted butter. Add Cut 2 boneless, skinless chicken breasts into bite-sized pieces, then add them to the pan with 1 tablespoon of taco seasoning. Cook for 15 minutes, or until the chicken is fully cooked through to 165°F. Remove from the pan and set aside. Note: If using canned, leftover, or pre-cooked chicken, add it here as instructed and cook until warmed through.
Heat the Tortillas: Wipe out the pan, then set it over low heat and warm 1 flour tortilla on each side. We are making one quesadilla at a time, so we’ll warm up the other one in a minute.
Make the Quesadilla: To one side of the warmed tortilla, add ½ cup of shredded cheddar cheese, half of the cooked seasoned chicken, half of the sautéed veggies, and 2 tablespoons of drained corn. Flip half of the tortilla over the ingredients, and let it cook on low heat until the cheese has completely melted. Then flip the quesadilla and cook until the tortilla is browned.
Finish and Serve: Remove the cooked chicken quesadilla from the pan, and cut into triangles to serve. Repeat the process with the remaining tortilla and ingredients. Serve quesadillas with salsa, sour cream, guacamole, or any of your favorite toppings.
How to Store and Reheat
In my opinion, a chicken quesadilla is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge for 2-3 days. For the best results, reheat back in the pan over medium heat until warmed through again. The air fryer also works well for crisping up the tortillas.
Leave a Reply