I rarely cook exactly the right amount of chicken. There always seems to be a piece or two left in the fridge, and these quesadillas are how I usually put it to use the next day.
I chop the chicken and mix it with cheese, peppers, green onions, and cilantro, then fold everything inside flour tortillas. A few minutes in a hot skillet gives them a crisp, golden outside and a warm, cheesy center. I leave out the chili for the kids and add some to mine.
They take about 25 minutes from start to finish, so they work well for lunch, a quick dinner, or an after-school snack. Serve them with salsa, sour cream, guacamole, or simply a squeeze of lime.
Cheesy Chicken Quesadillas
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken, chopped or shredded
- 2 cups shredded Monterey Jack or cheddar cheese
- ½ red bell pepper, finely chopped
- 3 green onions, sliced
- ¼ cup fresh cilantro, chopped
- 1 small red chili, finely chopped, optional
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter
- Lime wedges, for serving
Instructions
- Place the cooked chicken in a bowl. Add the red bell pepper, green onions, cilantro, red chili, cumin, smoked paprika, and garlic powder. Season with salt and black pepper, then stir until combined.
- Lay the tortillas on a clean work surface. Sprinkle cheese over one half of each tortilla.
- Divide the chicken mixture evenly between the tortillas. Add another small handful of cheese over the chicken, then fold the empty half of each tortilla over the filling.
- Heat a large skillet over medium heat. Brush it lightly with olive oil or butter.
- Cook the quesadillas one or two at a time for 2–3 minutes per side. Press them gently with a spatula while cooking. They are ready when the tortillas are golden and the cheese has melted.
- Transfer the cooked quesadillas to a cutting board and let them rest for 1–2 minutes before cutting each one into wedges.
- Serve warm with lime wedges, salsa, sour cream, guacamole, or your favorite dipping sauce.
Tips
- Rotisserie chicken works well and saves preparation time.
- Keep the heat at medium so the tortillas do not burn before the cheese melts.
- Do not add too much filling, or the quesadillas will be difficult to flip.
- For milder quesadillas, leave out the red chili.
- Store leftovers in the refrigerator for up to three days. Reheat them in a dry skillet to bring back the crisp texture.
Frequently Asked Questions
What cheese works best for chicken quesadillas?
Monterey Jack melts especially well, but cheddar, mozzarella, pepper Jack, or a Mexican cheese blend can also be used. You can combine two cheeses if you prefer.
Can I use rotisserie chicken?
Yes. Rotisserie chicken saves time and works very well in quesadillas. Remove the skin and bones, then chop or shred the meat before mixing it with the remaining ingredients.
Can I use corn tortillas?
You can, but corn tortillas are smaller and more likely to break when folded. Warm them briefly before adding the filling, or use two tortillas with the filling placed between them.
How do I keep quesadillas from becoming soggy?
Avoid adding wet ingredients such as salsa or tomatoes directly to the filling. Cook over medium heat and serve the quesadillas shortly after they leave the skillet. Keep dips on the side.
Can I prepare chicken quesadillas ahead of time?
You can prepare the chicken filling up to two days ahead and store it in the refrigerator. Assemble and cook the quesadillas just before serving so the tortillas stay crisp.
How do I store leftovers?
Allow the quesadillas to cool, then place them in an airtight container with parchment paper between the layers. Refrigerate for up to three days.
What is the best way to reheat quesadillas?
Reheat them in a dry skillet over medium-low heat for 2–3 minutes per side. You can also use an air fryer at 350°F for 3–5 minutes. The microwave will warm them, but the tortillas will be softer.
Can I freeze chicken quesadillas?
Yes. Allow them to cool completely, wrap each quesadilla separately, and freeze for up to two months. Reheat them from frozen in a skillet, oven, or air fryer until hot in the center.