Introduction
Let me share with you one of my favorite weeknight dinner recipes: perfectly crispy chicken quesadillas that never fail to bring smiles to the dinner table. These quesadillas strike the perfect balance between crispy tortillas, melty cheese, and well-seasoned chicken, making them an ideal choice for both quick lunches and satisfying dinners. What I love most about this recipe is its versatility – you can easily customize it with different cheeses or add extra vegetables to suit your taste.
Ingredients
-
• 2 cups cooked, shredded chicken
• 8 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 bell pepper, finely diced
• 1 medium onion, finely diced
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• 1/2 cup fresh cilantro, chopped
• 1 lime
• Salt and pepper to taste
Ingredient Notes: You can use rotisserie chicken to save time, or cook and shred chicken breasts yourself. For the cheese, feel free to use cheddar, Monterey Jack, or any combination you prefer. If you’re not a fan of cilantro, fresh parsley works great too.
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onions and peppers, cooking until softened (about 5 minutes).
- Add shredded chicken and taco seasoning to the skillet. Stir well to combine and heat through. Squeeze half a lime over the mixture and stir in half the cilantro.
- Wipe the skillet clean and heat it over medium heat. Place a tortilla in the skillet and sprinkle one half with cheese.
- Add a portion of the chicken mixture over the cheese, top with more cheese, and fold the empty half of the tortilla over.
- Cook for 2-3 minutes until golden brown, then carefully flip and cook the other side until crispy and the cheese is completely melted.
- Repeat with remaining tortillas and filling.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (8 quesadillas total)
Recipe Notes
-
• Don’t overfill your quesadillas – this makes them difficult to flip and can cause the filling to spill out.
• Always start with cheese on the bottom layer – it helps the filling stick together better.
• Let your quesadillas rest for 1-2 minutes before cutting them to prevent the filling from sliding out.
• For extra crispy quesadillas, brush the outside of the tortillas with a little oil before cooking.
• Keep finished quesadillas warm in a 200°F oven while you make the rest.
• Store any leftover filling separately from tortillas to prevent sogginess when making more later.
These chicken quesadillas are perfect for meal prep – you can prepare the filling ahead of time and assemble them when needed. Serve them with your favorite toppings like sour cream, guacamole, or fresh pico de gallo for an extra burst of flavor.
Chicken Quesadillas
Ingredients
- 2 cups cooked shredded chicken
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 bell pepper finely diced
- 1 medium onion finely diced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/2 cup fresh cilantro chopped
- 1 lime
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onions and peppers, cooking until softened (about 5 minutes).
- Add shredded chicken and taco seasoning to the skillet. Stir well to combine and heat through. Squeeze half a lime over the mixture and stir in half the cilantro.
- Wipe the skillet clean and heat it over medium heat. Place a tortilla in the skillet and sprinkle one half with cheese.
- Add a portion of the chicken mixture over the cheese, top with more cheese, and fold the empty half of the tortilla over.
- Cook for 2-3 minutes until golden brown, then carefully flip and cook the other side until crispy and the cheese is completely melted.
- Repeat with remaining tortillas and filling.