Crispy, cheesy and loaded with juicy chicken, onions and salsa, these chicken quesadillas will melt in your mouth and satisfy your belly. Make them ahead of time (they freeze well!) or serve them as you make them—this easy chicken quesadilla recipe is simple enough for a quick weeknight dinner, taking take less than 30 minutes from start to finish. Top your quesadillas with wholesome guacamole and tangy sour cream for a mouthwatering Mexican-inspired dinner.
Ingredients for Chicken Quesadillas
- Chicken: Grab some cooked rotisserie chicken from the market to shred for this recipe.
- Salsa: A jar of your favorite store-bought salsa is just fine, or make your own salsa ahead of time for a boost in flavor.
- Green onions: Slice up some green onions for a bit of spicy, crunchy flare.
- Spices: Ground cumin, salt and dried oregano work together to give these chicken quesadillas a delicious Mexican-inspired flavor.
- Flour tortillas: Grab a pack of tortillas from the store, or take a little time to make homemade tortillas (it will be worth the extra step!).
- Butter:Â If you use unsalted butter, you can control the salty flavor a bit better.
- Cheese: We recommend shredded Monterey Jack cheese with this recipe, but you can use whatever cheese you like with Mexican dishes.
- Sour cream and guacamole: Optional, but these two ingredients certainly make the chicken quesadilla complete. A batch of homemade guacamole will be worth the effort.
Directions
Step 1: Cook the filling
In a large skillet, combine the chicken, salsa, green onions, cumin, salt and oregano. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally to keep the ingredients from sticking.
Step 2: Fill the tortillas
Preheat the oven to 375°F. Brush one side of each tortilla with melted butter, then place the tortillas butter side down on a lightly greased baking sheet. Spoon 1/3 cup of the chicken mixture over half of each tortilla, then sprinkle the chicken with 1/3 cup cheese.
Step 3: Bake and serve
Fold the plain side of each tortilla over the filling, and bake until the tortillas are crisp and golden brown, 9 to 11 minutes. Cut the quesadillas into wedges, and serve them with sour cream and guacamole or other toppings of your choice.
Chicken Quesadilla Variations
- Swap the meat: You can vary this chicken quesadillas recipe by swapping out the chicken for steak, turkey or pork. Keep the rest of the ingredients the same,
- Give it a taco taste: Instead of using just the cumin, salt and oregano, consider a homemade taco seasoning for a delicious variation on your typical taco night.
- Just add veggies: Include peppers, corn, zucchini or slices of juicy tomato for more color, texture—and nutrition.
How to Store Chicken Quesadillas
Wrap any leftovers in aluminum foil or store them in an airtight container. You can also keep them directly in the baking dish that you used, but wrap the top before popping them in the fridge. They’ll need to be consumed within three to four days.
Can you freeze chicken quesadillas?
Yes, you can freeze chicken quesadillas. Once assembled, put the tortillas in a freezer-safe foil dish and cover it. When you want to eat them, you’ll take them out to thaw thoroughly, then bake as the recipe calls for. As long as the chicken quesadillas are stored properly, you can keep them in the freezer for up to four months.
Chicken Quesadilla Tips
How do I keep the shells from splitting?
Warm the shells for just a few minutes, sprinkling just a touch of water on them first. The moisture will penetrate the shells just enough to keep them moist while cooking, which greatly helps when dealing with splitting shells.
Can I make these vegetarian?
Yes, you can make chicken quesadilla recipes vegetarian (or even vegan, if you swap out the non-vegan ingredients for vegan-friendly options). Simply omit the chicken, and use black beans or pinto beans instead.
What should I top chicken quesadillas with?
In addition to sour cream and guacamole, you can top your chicken quesadillas with a homemade pico de gallo, black bean and corn salsa or even a dollop of refried beans with cheese.
