Chicken Quesadillas

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This irresistible Chicken Quesadillas are filled with delicious chicken taco meat, lots of cheese and a secret ingredient that will blow your mind! They’re the perfect appetizer, an easy lunch, or even dinner! Serve with some chips and amazing pico de gallo!

Chicken quesadilla on a plate cut into quarters

But wait a minute, what are quesadillas?

Quesadillas are a Mexican dish consisting of a tortilla stuffed with cheese and sometimes meat (chicken in this case!), spices, vegetables, and other fillings, then cooked on a griddle or stovetop until the tortillas and the Crispy cheese is melt-in-the-mouth perfection.

Chicken quesadilla triangles stacked on a plate

Filling variations for quesadillas

When it comes to quesadillas, the possibilities really are endless! Try different flavor combinations of the ingredients you love in your quesadillas.

Tortillas – I used 8-inch flour tortillas, but you can make smaller or larger quesadillas depending on the size of the tortillas you have. You can also use corn tortillas.
Cheese – Shredded Colby Jack, Cheddar, Mexican Blend, Oaxaca
Meat – Chicken, pork, beef or even meatless!
Vegetables – grilled onions, peppers, jalapeños, corn, zucchini, salsa

Optional toppings

Shredded lettuce
Diced tomatoes
Diced green onions
sour cream
Taco sauce or hot sauce
lime

My secret ingredient:

Mayonnaise! Now before you whistle my treat… get outta here!! Adding a high quality mayo (like Duke’s that I could literally eat with just a spoon!) not only adds a touch but also a creaminess that gives these quesadillas that little bit more wow factor. Unexpected, yes! Delicious? You know it.

Chicken Quesadilla Triangles with Shredded Lettuce and Lime Wedge

How to make chicken quesadillas

While making a quesadilla hardly requires a recipe – they’re SO easy, here’s a step-by-step guide on what to expect when making these chicken quesadillas. For full recipe details, including ingredients needed, see the printable recipe card below.

Preparation

I used mine for this recipe slow cooker for the chicken. Slow cooking chicken (and meat in general) makes shredding super easy with minimal effort. Alternatively, you can bake or cook in a pan on the stove.

Boil + chop the chicken

Location Chicken, taco seasoning (store bought or similar) Homemade Taco Seasoning)green chilies And salsa In slow cooker and cook on high for 2-3 hours or until cooked to 165°F. Remove from stove and scraps Chicken Taco Meat. Check out the full post on my Crockpot Chicken Taco Meat here. It’s great to make a HUGE batch of these to have on hand for JUST THOSE and occasions!

Add to mayonnaise To chicken mix and mix until well combined. Put aside.

Assemble tortillas + heat

Don’t overthink this step (or this recipe). It’s easy and adaptable, and no matter how you put it together, you’ll end up with a delicious quesadilla. The most important thing to keep in mind is to keep the pan on a lower heat so the cheese has time to melt before the tortilla browns too much.

Heat large skillet over medium-high heat and add a flour tortilla start heating. Oil is optional here…not needed at all, but would make for a crispier quesadilla if desired. spread 1/4 cup grated cheese above the surface of the tortilla. Measure 1/2 cup crockpot chicken taco meat and pour over the cheese. Spread another 1/4 cup grated cheese over the chicken. Place another tortilla spread over it and press lightly.

Cook for 2-3 minutespeek at bottom tortilla for browning.

Tortilla with grated cheese and chicken on a pan

Once the top tortilla is browned to your liking, press it again with your hand to make sure the cheese sticks and doesn’t fall apart when you turn it. Turn the quesadilla carefully with a spatula and Brown on the other side for 2-3 minutes. Remove from the pan and cut into four triangles.

Storage Instructions

to keep leftovers: Cooked quesadillas will last up to 3 days in the fridge. Allow to cool completely before wrapping in plastic wrap or placing in an airtight container. Be sure to store them in the refrigerator within two hours of cooking for safety and quality reasons.

To freeze for later: Cut in half {down the middle} and place on a baking sheet and place in the freezer for about 30 minutes. Once frozen, place in a freezer safe bag and keep for about a month.

To warm up: Microwave frozen quesadilla halves or heat in a skillet over medium-high heat, 45 seconds to 1 1/2 minutes, until warm. If necessary, add some butter to the pan.

Quesadilla cut into quarters on a circular cutting board

Love chicken quesadillas? Try these recipes…

Woman's hand holds a quesadilla triangle with a stack of quesadilla triangles underneath

Whether you’re making these for the big game or for an easy dinner this week, I’m sure you’ll love these! If you try this recipe I would appreciate it if you gave it a star rating and let me know what you think! The printable recipe card is below. Have a great week, friends! 🙂

styled quesadilla triangles on a plate with shredded lettuce, a dollop of sour cream, and a wedge of lime.

These irresistible chicken quesadillas are filled with delicious chicken taco meat, lots of cheese, and a secret ingredient that will blow your mind! They’re the perfect appetizer, an easy lunch, or even dinner!

Nourishment

Keyword: Chicken Quesadilla

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