Welcome to a kitchen adventure that promises deliciousness with minimal effort! These easy homemade chicken quesadillas are a timeless classic, perfect for a satisfying meal any day of the week. You’ll love their irresistible flavor and the simple process of creating them from scratch. Whether you need a quick weeknight dinner or a crowd-pleasing appetizer, these chicken quesadillas are incredibly versatile. Get ready to enjoy perfectly crispy tortillas packed with juicy chicken and melted cheese!
Table of Contents
Why You’ll Love This Recipe
You’re going to adore this recipe for so many reasons. These chicken quesadillas are a fantastic solution for a quick weeknight dinner, coming together in minutes. They are irresistibly cheesy and packed with savory flavor, making every bite a delight. This recipe is also perfect for customization; you can easily adjust it to your family’s preferences. It’s a fantastic option for gatherings or just feeding your family. Enjoy crispy tortillas paired with perfectly cooked, juicy chicken every time.
Ingredients
Gather these simple ingredients to create your mouthwatering chicken quesadillas recipe:
- 6 tbsp. vegetable oil, divided
- 2 bell peppers (any color), thinly sliced
- 1/2 onion, thinly sliced
- Kosher salt
- 1 lb. boneless, skinless chicken breasts, sliced into strips
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 4 medium flour tortillas
- 2 c. shredded Monterey Jack cheese
- 2 c. shredded cheddar cheese
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
- Sour cream, for serving
Notes & Substitutions
- Chicken: Save time by using leftover cooked chicken. Simply shred or dice it and add it to the quesadillas without pre-cooking.
- Veggies: Feel free to swap bell peppers and onions for corn, sliced jalapeños for a kick, or sautéed mushrooms.
- Cheese: Any good melting cheese works beautifully in these chicken quesadillas. Try a Mexican blend, colby jack, or even mozzarella.
- Tortillas: Opt for corn tortillas if you prefer a gluten-free option or a different flavor profile.
- Spices: Adjust the heat to your liking! Add a pinch of cayenne pepper, garlic powder, or smoked paprika for extra depth.
Equipment
You’ll only need a few basic kitchen tools to make these fantastic quesadillas:
- Large skillet or griddle
- Sharp knife
- Cutting board
- Spatula (preferably thin and sturdy)
- Measuring spoons and cups
How To Make chicken Quesadillas
Creating delicious quesadillas is simple with these step-by-step instructions.
- Prep Vegetables: Thinly slice your bell peppers and half onion. This ensures they cook quickly and distribute evenly in your quesadillas.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced peppers and onion, seasoning them with a pinch of kosher salt. Cook, stirring occasionally, until they are soft and slightly caramelized, about 5 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook Chicken: Add another 1 tablespoon of vegetable oil to the same skillet and heat it over medium-high heat. Place your chicken strips in the pan and season them with chili powder, ground cumin, dried oregano, and ½ teaspoon of salt. Cook the chicken, stirring occasionally, until it’s golden brown and cooked through, about 8 minutes. To ensure food safety, always cook chicken to a safe minimum internal temperature of 165°F as recommended by the USDA. Once done, transfer the cooked chicken to a clean plate. Wipe out the skillet with a paper towel.
- Assemble Quesadilla: Add 1 tablespoon of vegetable oil to the clean skillet. Place one medium flour tortilla in the skillet. Top half of the tortilla with a generous sprinkling of both shredded Monterey Jack and cheddar cheeses.
- Layer Fillings: Over the cheese, evenly distribute ¼ of the cooked chicken mixture, ¼ of the sautéed pepper-onion mixture, a few slices of ripe avocado, and a sprinkling of thinly sliced scallions. Make sure to keep the fillings on one half of the tortilla to make folding easier.
- Fold and Cook: Carefully fold the other half of the tortilla over the filling, creating a crescent shape. Cook the quesadilla, flipping it once, until both sides are golden brown and crispy, and the cheese is fully melted. This usually takes about 3 minutes per side.
- Repeat: Remove the cooked quesadilla from the skillet. Repeat steps 4-6 with the remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make three more chicken quesadillas.
- Serve Immediately: Once all your chicken quesadillas are cooked, slice each one into wedges. Serve them immediately while warm, accompanied by a dollop of sour cream on the side. Enjoy your homemade creation!
Pro Tips for Perfect Chicken Quesadillas
Mastering the perfect chicken quesadillas is easy with these helpful tricks. Don’t overcrowd the pan; cook one or two at a time for even browning and crispiness. Always use medium heat to prevent the tortillas from burning before the cheese has a chance to melt. Press down gently on the quesadilla with a spatula as it cooks to ensure maximum contact with the pan and a wonderfully crispy exterior. Let some cheese spill out onto the hot pan; it will create delicious, crispy “frico” edges that add extra flavor and texture. Dice your ingredients evenly for balanced bites, ensuring every forkful has a bit of everything.
Serving Suggestions, Storage, and Variations
Elevate your chicken quesadillas with these ideas.
Serving Suggestions
- Guacamole: A creamy, fresh accompaniment.
- Pico de Gallo: Bright, zesty fresh salsa adds a burst of flavor.
- Homemade Salsa: Your favorite chunky or smooth salsa for dipping.
- Rice and Beans: A classic side to make it a complete meal.
- Lime Wedges: Squeeze fresh lime juice over the top for a bright finish.
Storage & Reheating
For optimal freshness and safety, it’s important to follow USDA guidelines for cooked chicken storage to prevent foodborne illness. Store any leftover chicken quesadillas in an airtight container in the refrigerator for up to 3 days. For the best crispiness, reheat them in a dry skillet over medium heat for a few minutes per side. You can also microwave them for quick reheating, but they might be less crispy.
Variations
- Spicy Chicken Quesadillas: Add finely diced jalapeños, a pinch of cayenne pepper to the chicken, or a drizzle of hot sauce.
- Vegetarian: Omit the chicken and add seasoned black beans or refried beans for a hearty meatless option.
- Breakfast: Incorporate scrambled eggs and breakfast sausage alongside the cheese and vegetables.
- Sheet Pan Quesadillas: For serving a crowd, assemble several open-faced quesadillas on a baking sheet and bake until cheese is melted and tortillas are crisp.
Nutrition Information
Enjoying your delicious chicken quesadillas comes with a robust nutritional profile. Here’s an estimated breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 1020 |
| Fat Content | 72 g |
| Saturated Fat Content | 26 g |
| Trans Fat Content | 0 g |
| Cholesterol Content | 191 mg |
| Sodium Content | 1142 mg |
| Carbohydrate Content | 30 g |
| Fiber Content | 6 g |
| Sugar Content | 6 g |
| Protein Content | 58 g |
Just so you know, these are estimated values, and the actual nutritional content may vary depending on the specific ingredients and portion sizes used. Enjoy your chicken quesadillas as part of a balanced diet.
Frequently Asked Questions
Can I use pre-cooked chicken for these chicken quesadillas?
Yes, absolutely! Using pre-cooked chicken, like rotisserie chicken, makes this recipe even faster. Simply shred or dice it and add it to the skillet with the sautéed vegetables to warm through before assembling.
What kind of tortillas are best for quesadillas?
Medium flour tortillas are generally recommended for their flexibility and soft texture, which crisps up beautifully. Corn tortillas can also be used for a gluten-free option, but they can be a bit more fragile.
How do I prevent soggy quesadillas?
To prevent soggy chicken quesadillas, don’t overfill them, and ensure your skillet is hot enough to crisp the tortilla. Also, cook them over medium heat to allow moisture to evaporate and achieve that golden-brown crust.
Can I freeze chicken quesadillas?
Yes, you can! Cook your quesadillas fully, let them cool, then wrap individual wedges tightly in plastic wrap and then foil. Freeze for up to 1 month. Reheat in a skillet or oven until warmed through and crispy.
What are good toppings for chicken quesadillas?
Popular toppings include sour cream, guacamole, pico de gallo, salsa, sliced jalapeños, or a drizzle of hot sauce. You can also add fresh cilantro or a squeeze of lime juice for extra freshness.
Conclusion
You’ve now got a fantastic recipe for easy and cheesy chicken quesadillas that will quickly become a family favorite. This dish proves that incredible flavor doesn’t require hours in the kitchen, making it perfect for busy schedules. We encourage you to try these delicious chicken quesadillas soon and experience how simple and satisfying they are. Whether it’s a quick lunch, dinner, or snack, these versatile chicken quesadillas are always a hit. We’d love to hear your feedback and see your creations!
Easy & Cheesy Chicken Quesadillas
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 6 tbsp. vegetable oil divided
- 2 bell peppers thinly sliced
- 1/2 onion thinly sliced
- Kosher salt
- 1 lb. boneless skinless chicken breasts sliced into strips
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 4 medium flour tortillas
- 2 c. shredded Monterey jack
- 2 c. shredded cheddar
- 1 ripe avocado sliced
- 2 scallions thinly sliced
- Sour cream for serving
Instructions
Instructions
- Heat 1 tbsp oil in a large skillet over medium-high heat, add sliced peppers and onion, season with salt, and cook for 5 minutes until soft; then transfer to a plate.
- Add 1 tbsp oil to the pan and heat over medium-high heat, then add chicken strips and season with chili powder, cumin, oregano, and salt; cook for 8 minutes until golden and cooked through, then transfer to a plate and wipe the skillet clean.
- Add 1 tbsp oil and a flour tortilla to the skillet, then top half of the tortilla with cheeses, chicken mixture, pepper-onion mixture, avocado slices, and scallions; fold the other half over and cook, flipping once, for 3 minutes per side until golden.
- Repeat this process with the remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make a total of four quesadillas.
- Slice the cooked quesadillas into wedges and serve immediately with sour cream.