Description
These Chicken Quesadillas are the ultimate crowd-pleaser — crispy, golden tortillas filled with melty cheese, flavorful chicken, and your favorite toppings. Easy to make and endlessly customizable, they’re the perfect dinner for busy weeknights or game days.
Ingredients
2 cups cooked shredded chicken (grilled or rotisserie)
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup diced bell peppers
1/4 cup diced onions
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
1 tbsp olive oil or butter
4 large flour tortillas
Optional toppings: sour cream, salsa, guacamole, cilantro, jalapeños
Instructions
1. In a bowl, mix shredded chicken with chili powder, cumin, salt, and pepper.
2. Heat olive oil or butter in a skillet over medium heat.
3. Add bell peppers and onions, sautéing until soft, about 3 minutes.
4. Add chicken to the pan and toss until heated through. Remove from heat.
5. Lay one tortilla flat and sprinkle half the cheese evenly over it.
6. Spread chicken and veggie mixture over the cheese, then top with the remaining cheese and another tortilla.
7. Cook quesadilla in a clean skillet over medium heat for 2–3 minutes per side until golden brown and crispy.
8. Remove from heat and let cool slightly before slicing into wedges.
9. Serve with salsa, guacamole, or sour cream.
Notes
Use a mix of cheeses for the best melt — cheddar and Monterey Jack are perfect together.
Add black beans or corn for extra flavor and texture.
Swap chicken for steak, shrimp, or veggies to mix it up.
Crisp them in the oven at 425°F for a batch-cooking option.
Great for lunchboxes or meal prep — reheat easily in a skillet or air fryer.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 wedges
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg