If you’re craving a cheesy, crispy meal packed with flavor, this chicken quesadilla recipe is exactly what you need. It’s one of the easiest ways to turn simple ingredients into a restaurant-quality dish right at home.
Whether you’re looking for a quick weeknight dinner or a satisfying snack for game day, this recipe is both reliable and customizable.
I’ve made these countless times for my family, and they never leave leftovers. With seasoned chicken, melted cheese, and your favorite toppings, this chicken quesadilla delivers every time.
Ingredients You’ll Need
To make the best chicken quesadillas, you only need a few key ingredients. Here’s what I always use:
- Bell Peppers and Onions. Thinly sliced and sautéed until soft, they add sweetness and depth.
- Chicken Breast. Boneless and skinless, cut into strips. You can use cooked rotisserie chicken to save time.
- Spices. Chili powder, cumin, and oregano give the chicken a smoky, savory kick.
- Flour Tortillas. Easier to fold and hold more filling than corn tortillas.
- Cheese. A mix of Monterey Jack and cheddar melts beautifully. Any melty cheese works.
- Avocado. Optional, but it adds creaminess.
- Scallions. For a mild onion flavor and crunch.
- Sour Cream. For dipping (essential in my opinion).
Exact Quantities:
- 6 tablespoons vegetable oil, divided
- 2 bell peppers, thinly sliced
- ½ onion, thinly sliced
- Kosher salt, to taste
- 1 lb boneless skinless chicken breasts, sliced into strips
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 medium flour tortillas
- 2 cups shredded Monterey Jack
- 2 cups shredded cheddar
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
- Sour cream, for serving
How to Make Chicken Quesadillas
Follow these simple steps to make crispy, cheesy chicken quesadillas at home:
- Sauté the Vegetables
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add sliced bell peppers and onions with a pinch of salt.
- Cook for about 5 minutes until soft.
- Remove the veggies from the pan and set aside.
- Cook the Chicken
- Add another tablespoon of oil to the same skillet.
- Add sliced chicken breasts.
- Season with chili powder, cumin, oregano, and salt.
- Cook for about 8 minutes, stirring occasionally, until golden and fully cooked.
- Transfer the chicken to a plate.
- Assemble the Quesadilla
- Wipe the skillet clean and add 1 tablespoon of oil.
- Place one tortilla in the skillet.
- On half of the tortilla, layer shredded cheese, cooked chicken, sautéed peppers and onions, avocado slices, and scallions.
- Fold the other half of the tortilla over to close.
- Cook the Quesadilla
- Cook for about 3 minutes per side, or until golden brown and the cheese is fully melted.
- Repeat with the remaining tortillas and filling.
- Slice and Serve
- Cut each quesadilla into wedges.
- Serve warm with sour cream and your favorite toppings.
Best Toppings and Sides
While sour cream is a must for me, here are other tasty options:
- Guacamole. Adds richness and flavor.
- Pico de Gallo. Brings a fresh, zesty crunch.
- Salsa. Store-bought or homemade both work.
- Mexican Rice and Beans. Turn your quesadillas into a full meal.
Make-Ahead and Storage Tips
These quesadillas taste best right after cooking, when the cheese is still gooey and the tortilla is crispy. But if you have leftovers:
- Storage. Keep in an airtight container in the fridge for up to 3 days.
- Reheating. Reheat in a skillet or oven to bring back the crunch.
- Meal Prep. You can prep the filling ahead of time and assemble when ready to cook.
Why This Recipe Works
This chicken quesadilla recipe is one I keep coming back to. I’ve tried different versions, some with black beans, others with corn or spicy jalapeños, but this combo hits all the right notes. It’s customizable, beginner-friendly, and works with whatever you have in your kitchen.
I’ve even used leftover grilled chicken or rotisserie chicken when I’m short on time, and it still turns out great. The balance of melted cheese, seasoned chicken, and crispy tortillas is just hard to beat.
Final Tip. Don’t worry if some cheese leaks out into the pan. Those crispy bits, also known as frico, are little golden treasures you’ll want more of.
So next time you need a quick and tasty meal, remember this chicken quesadilla recipe, it never disappoints.
Chicken Quesadilla Recipe
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add the bell peppers and onions. Season with a pinch of salt and sauté until soft, about 5 minutes. Transfer to a plate.
- Add 1 tablespoon of oil to the same skillet. Add the chicken strips and season with chili powder, cumin, oregano, and salt. Cook for about 8 minutes, stirring occasionally, until golden and fully cooked. Transfer the chicken to a plate.
- Wipe out the skillet and add 1 tablespoon of oil. Place one flour tortilla in the skillet. On one half, sprinkle a generous amount of both cheeses, a portion of the chicken, the sautéed vegetables, avocado slices, and scallions.
- Fold the tortilla over and press lightly. Cook for 3 minutes per side, or until golden and the cheese is melted.
- Repeat the process for the remaining tortillas and filling ingredients.
- Slice each quesadilla into wedges and serve warm with sour cream.