Easy Chicken Quesadilla Recipe

A golden, crispy tortilla stuffed with juicy chicken, melted cheese, and a hint of spice,quesadillas are comfort food at its finest. This recipe brings together simple ingredients for a restaurant-quality dish you can make at home in minutes. Perfect for weeknight dinners, game nights, or even a casual get-together, this chicken quesadilla will become a staple in your kitchen.

Ingredients List

• 2 large flour tortillas
• 1 cup cooked chicken breast, shredded or diced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 small onion, finely chopped
• 1 small bell pepper, diced
• 1 clove garlic, minced
• 1 tbsp olive oil or butter
• 1 tsp paprika
• ½ tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)
• Sour cream, salsa, or guacamole for serving

Step-by-Step Instructions

Step 1: Prepare the Filling

Heat olive oil in a skillet over medium heat. Sauté the onion, bell pepper, and garlic until softened and fragrant. Add the cooked chicken, paprika, cumin, salt, and pepper. Stir well and cook for 2–3 minutes to let the flavors meld.

Step 2: Assemble the Quesadilla

Place one tortilla on a flat surface. Sprinkle half the cheese evenly, then add the chicken mixture, and finish with the remaining cheese. Top with the second tortilla.

Step 3: Cook to Perfection

In a clean skillet, melt a little butter over medium heat. Carefully place the assembled quesadilla in the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.

Step 4: Slice and Serve

Transfer to a cutting board, let rest for 1 minute, then slice into wedges. Garnish with fresh cilantro if desired, and serve with sour cream, salsa, or guacamole.

Cook Time

20 minutes (including prep and cooking)

Servings

2 generous servings (or 4 snack-sized portions)

Nutritional Information (approx. per serving)

• Calories: 420
• Protein: 26g
• Carbohydrates: 32g
• Fat: 20g
• Fiber: 3g
• Sodium: 670mg

Storage Instructions

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet over low heat for best texture, or in the oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving as it can make the tortilla soggy.

Suggestions

• Add sliced jalapeños for heat.
• Use a mix of cheeses for extra depth of flavor.
• Make it heartier by adding black beans or corn.
• Serve with a fresh side salad or Mexican rice for a complete meal.

Seasonal Relevance

This dish works year-round, but it shines in summer with fresh peppers and herbs from the garden, and in colder months as a warm, satisfying comfort food. Its versatility makes it a timeless favorite.

Conclusion

An easy chicken quesadilla recipe like this proves that delicious doesn’t have to mean complicated. With minimal ingredients and a quick cook time, you can create a dish that is crispy, cheesy, and bursting with flavor. Once you try it, you’ll see why quesadillas are beloved across kitchens worldwide.

FAQs

Q1: Can I make this recipe with corn tortillas instead of flour?
Yes, but corn tortillas are smaller and more fragile. Lightly toasting them before assembling helps prevent tearing.

Q2: How do I make quesadillas healthier?
Opt for whole wheat tortillas, use reduced-fat cheese, and add more vegetables like spinach, zucchini, or mushrooms.

Q3: Can I freeze chicken quesadillas?
Absolutely. Wrap cooked quesadilla slices tightly in foil or freezer bags and store for up to 2 months. Reheat in a skillet or oven directly from frozen.