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Easy and flavorful chicken quesadillas are a quick crowd-pleasing meal. They’re made with perfectly seasoned chicken and packed with onions, peppers, lots of cheese, and a special secret ingredient – soy sauce! Don’t forget to serve everything with a side of salsa, guacamole, and sour cream.
Chicken quesadillas are my go-to lunch or dinner recipe when I’m short on time and ideas. They’re easy to throw together, and you can use almost anything you already have on hand. These chicken quesadillas are a tasty and fool-proof classic that you’ll want to add to your weekly meal rotation.
Serve everything with a side of shredded lettuce, fresh salsa, sour cream, and guacamole for the ultimate restaurant experience at home.
Ingredients
- Tortillas: You’ll need 6 (10-inch) large flour tortillas, also known as “burrito size.” Each quesadilla will use 2 tortillas. You could use smaller tortillas if you have them, just know that you may need to adjust how many you’ll need in order to use up all the fillings.
- Shredded cheese: I used a Mexican-blend shredded cheese, but you can use whatever you have. Oaxaca or Chihuahua cheese is the perfect Mexican cheese for an extra gooey and melted quesadilla, or you can use Monterey Jack or cheddar.
- Chicken: You’ll need 1 pound of chicken breasts. You could also use chicken thighs if you prefer.
- Peppers and onions: I love the addition of sauteed onions and bell peppers to my quesadillas, but you can omit them if you’re not a fan. I also like to add a jalapeño for some extra spice, but that is optional.
- Seasonings: I used a simple seasoning blend of salt, pepper, garlic powder, onion powder, and oregano.
- Butter: I recommend using unsalted butter to cook the quesadillas.
- Soy Sauce: A secret ingredient! A few splashes of soy sauce on your chicken, onions, and peppers will add so much extra flavor!
How to Make Chicken Quesadillas
Cook the chicken: Season the chicken breasts on all sides with the seasoning mix, then cook them in a large skillet with some olive oil and a splash of soy sauce until cooked through. Transfer the chicken to a cutting board and set aside to rest before dicing it into bite-sized pieces.
Cook the onions and peppers: To the same skillet, add the onion, bell pepper, jalapeño, and another splash of soy sauce. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender and cooked through. Remove the skillet from the heat.
Combine: Add the diced chicken back to the skillet with the onions and peppers and stir to combine. Set aside.
Warm up the tortillas: Melt ½ tablespoon of butter in a large skillet over medium-high heat. Add a flour tortilla and cook for about 15 seconds per side. Transfer the tortilla to a plate, cover it with aluminum foil or plastic wrap to keep it warm, and repeat the process with the remaining tortillas. This will get all the tortillas a delicious buttery flavor that is simply the best!
Assemble: Add a tortilla to the same hot skillet and top with ½ cup of shredded cheese, followed by some of the chicken mixture and another ½ cup of shredded cheese. Place the second warmed tortilla on top and lightly press down to help the quesadilla keep its shape.
Cook quesadillas: Cook the quesadilla for 1-2 minutes per side, or until the bottom of the quesadilla is golden brown, and the cheese has fully melted. Repeat with the remaining tortillas.
Serve: Slice each quesadilla into 4 pieces and serve with salsa, sour cream, and guacamole.
Recipe Tips
- Feel free to use any leftover chicken you have. Leftover shredded chicken or even store-bought rotisserie chicken would work great!
- Load it up with more veggies like corn and black beans for more filling quesadilla.
- This recipe makes 3 large party-style quesadillas, perfect for a family dinner or as a party appetizer!
More Quesadillas
Quesadillas are a weeknight favorite in my house. Everyone loves them and they’re ready in under 30 minutes! Here are more delicious quesadillas:
Storing and Reheating
Storage: Chicken quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, let the cooked quesadillas cool down completely before wrapping them individually in plastic wrap. Place the wrapped quesadillas in a freezer-safe storage bag or container and freeze for up to 3 months. Let them thaw overnight in the fridge before reheating.
To reheat, heat the quesadillas on both sides in a skillet over medium heat until fully warmed through.
More Mexican Recipes
Chicken Quesadillas
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¾ teaspoon freshly ground black pepper
- 1 pound chicken breast, each breast sliced in half lengthwise
- 2 tablespoons olive oil
- 4 teaspoons soy sauce, divided
- 1 medium onion, diced (white or yellow)
- 1 medium bell pepper, diced (any color)
- 1 large jalapeño pepper diced (optional)
- 3 tablespoons unsalted butter, divided
- 6 large flour tortillas (10-inch burrito size)
- 3 cups shredded Mexican-blend cheese
- For serving: sour cream, salsa, and guacamole
Instructions
- Prepare the chicken: In a small bowl, combine the salt, garlic powder, onion powder, dried oregano, and black pepper.
- Sprinkle the seasoning mix on both sides of the chicken breast.
- Heat the oil in a large skillet over medium-high heat. Add the chicken breasts, drizzle with 2 teaspoons of soy sauce, and cook for 5 to 6 minutes on each side until cooked through. Transfer the chicken to a cutting board and set aside to rest.
- To the same skillet, add the onion, bell pepper, jalapeno, and remaining 2 teaspoons of soy sauce. Cook for 6 to 8 minutes, stirring occasionally, until the onions and peppers are tender and cooked through. Remove the skillet from the heat.
- Chop the cooked chicken into small bite-sized chunks and add it back to the skillet with the onions and peppers. Stir to combine and set aside.
- Warm up the tortillas: Melt ½ tablespoon of butter in a large skillet over medium-high heat. Add a flour tortilla and cook for about 15 seconds per side. Transfer the tortilla to a plate, cover it with aluminum foil or plastic wrap to keep it warm, and repeat the process with the remaining tortillas.
- Assemble: Add a tortilla to the same hot skillet and top with ½ cup of shredded cheese, followed by some of the chicken mixture, and another ½ cup of shredded cheese. Place the second warmed tortilla on top and lightly press down to help the quesadilla keep its shape.
- Cook: Cook the quesadilla for 1-2 minutes per side, or until the bottom of the quesadilla is golden-brown, and the cheese has fully melted. Repeat with the remaining tortillas.
- Serve: Slice each quesadilla into 4 pieces and serve with salsa, sour cream, and guacamole.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Erin of The Wooden Skillet.
This is so ridiculously delicious. I’ve tried a few other birria recipes and this one is the best by far! I used a slow cooker, set it to slow for 8 hours, and the meat was super soft and flavorful. Thank you so much for this recipe!
These are so delicious! Great for a busy weeknight.
Absolutely delish….used left over rotisserie chicken so added small amount of chicken broth to veggies when adding chicken and let simmer for a few minutes so chicken wouldn’t be dry.
I suggest to those who have adverse reactions to bell peppers, try using poblano peppers. The peppers heat goes from very mild to somewhat spicy. I use them instead of bell pepper in recipes.
Quesdadilla turned out wonderful! The flavors melded and it was so good! I have never had my quesadilla taste so good! I look forward trying your other recipes!
Not yet but going to.looks like a great recipe !!!