Chicken Quesadillas Recipe

With countless chicken quesadilla recipes online, this one stands out because every step is designed to maximize flavor. Simple ingredients, proper technique, and incredible results.

This recipe comes together in just a few simple steps. You’ll season and sear the chicken, prepare a flavorful filling, then assemble and cook the quesadillas until they’re golden, crispy, and loaded with melty cheese.

What Is a Quesadilla?

Quesadillas are a beloved staple of Mexican cuisine, enjoyed throughout the country in countless regional variations.

They begin with a flour or corn tortilla filled with cheese, chicken, or other delicious ingredients, then folded in half and cooked until the cheese melts and the tortilla turns golden and crispy.

In central and southern Mexico, quesadillas are commonly made with corn tortillas, sometimes even blue corn for extra flavor and color. In northern Mexico and much of the United States, flour tortillas are the preferred choice.

Ingredients

• Chicken Thighs: I love using boneless, skinless chicken thighs because they stay juicy, flavorful, and are easy to dice after cooking.
• Seasoning Spices: Mexican chiles are the heart of this seasoning blend. Combined with aromatic spices, they create a bold, balanced flavor with a hint of smokiness.
• Kosher Salt & Black Pepper: Simple, but essential.
• Olive Oil: I use olive oil to help the seasonings coat the chicken evenly while encouraging a beautiful golden sear.
• Poblano, Bell Pepper & White Onion: Poblanos add a mild, grassy flavor that goes perfectly with the natural sweetness of the red bell pepper and onion.
• Oaxaca & Cheddar Cheese: Oaxaca gives you that irresistible cheese pull, while cheddar adds richness and a little extra sharpness.
• Flour Tortillas: Homemade flour tortillas are my first choice because they’re soft, flavorful, and crisp beautifully. If you’re short on time, store-bought tortillas work great too.
• Unsalted Butter: A little butter goes a long way. It adds rich, buttery flavor and helps the tortillas turn beautifully golden and crispy.

How to Make Chicken Quesadillas

Here’s a quick overview of how everything comes together. For full, step-by-step instructions, be sure to check out the recipe card below.

Step 1: Cook the Chicken Filling

Season the chicken, then sear it until beautifully browned and cooked through. Let it rest before dicing, then sauté the onion and peppers until just softened. Stir the chicken back in, adjust the salt to taste, heat everything through, and remove from the heat.

Step 2: Assemble the Quesadillas

Mix the cheeses together in a large bowl. Warm the tortillas until soft and pliable, then layer the cheese, chicken filling, and a little more cheese before folding each tortilla in half.

Step 3: Cook & Serve

Cook the quesadillas on a buttered comal or griddle until they’re golden brown and crispy on both sides with perfectly melted cheese inside. Slice into thirds and serve with guacamole, Mexican salsa, crema Mexicana, or your favorite sides.

Recipe Video Tutorial 

Watch my easy video tutorial for step-by-step visuals on making Chicken Quesadillas.

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Take Them to the Next Level

My ultimate tip? Make your own flour tortillas. They make all the difference, and you can prepare them ahead of time. Be sure to check out my Traditional Flour Tortillas and Butter Flour Tortillas recipes.

But if store-bought tortillas are all you have, don’t worry. They still make delicious quesadillas, and no one should miss the chance to enjoy this recipe.

Swaps & Variations

• Flour Tortillas: Homemade flour tortillas are my favorite, but store-bought work too. If you prefer corn tortillas, they’re another delicious option. Be sure to check out my Homemade Corn Tortillas recipe.
• Cheese: Oaxaca cheese creates a perfect cheese pull, but low-moisture mozzarella is an excellent substitute.
• Chicken: Boneless, skinless chicken breasts can be used instead of thighs. For quicker, more even cooking, slice them in half lengthwise before seasoning.
• Spice Level: For a milder filling, omit the chipotle powder and replace it with additional smoked paprika. To turn up the heat, add cayenne pepper or ground chile de arbol for a bold, spicy kick.
• Vegetables: No poblano? A green bell pepper works just as well. If you’d like to bulk up the filling, sautéed mushrooms or spinach are both delicious additions.

What to Serve with Chicken Quesadillas

There are countless ways to serve chicken quesadillas, but these are some of my favorite accompaniments.

• Guacamole: A must, according to my husband! For me, it’s all about the creamy texture and fresh flavor that perfectly complements the crispy quesadillas. 
• Mexican Salsa: My go-to is a salsa made with both tomatillos and tomatoes. It adds freshness, a touch of acidity, and just the right amount of heat.
• Crema Mexicana: A drizzle of crema Mexicana adds a rich, creamy finish with a subtle tang that brings all the flavors together. If you’d like to make your own, I have a homemade recipe for it.

More Delicious Pairings:

• Pico de Gallo
• Refried Beans
• Pickled Red Onions
• Pickled Jalapeños
• Mexican Rice
• A Fresh Green Salad

Store

Refrigerator: Store leftover chicken quesadillas in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer: Let the quesadillas cool completely. For easy separation, you can wrap each quesadilla individually in parchment paper before placing them in a freezer-safe bag or freezer-safe airtight container.

Freeze for up to 2 months. Thaw in the refrigerator before reheating.

More Mexican Recipes: 

• Flour Tortillas
• Chicken Fajitas 
• Carne Asada Gorditas
• Horchata 
• Chiles Rellenos

First published in June 2021, this recipe has been updated with new photos, more helpful tips and instructions, and a few tweaks to enhance the overall experience.

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Chicken Quesadillas Recipe

5 from 9 votes

By Villa Cocina

With countless chicken quesadilla recipes online, this one stands out because every step is designed to maximize flavor. Simple ingredients, proper technique, and incredible results.

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

US CustomaryMetric

Servings: 6 servings

• 4 pcs chicken thighs, boneless, skinless (1 to 1½ pounds)

Seasonings

• 2 tsp smoked paprika
• 1 tsp ground ancho chile
• 1 tsp chipotle powder
• 1 tsp ground garlic
• 1 tsp ground onion
• ¼ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp kosher salt, plus more to taste
• ½ tsp ground black pepper, or to liking
• 4 tbsp olive oil, divided

Vegetables

• 1 poblano pepper, seeded, small diced
• 1 red bell pepper, seeded, small diced
• ½ white onion, small diced

Additional

• 12 oz Oaxaca cheese, freshly grated
• 8 oz medium cheddar, freshly grated
• 6 large flour tortillas
• 4 tbsp unsalted butter, softened

Instructions 

Season the Chicken

• Place the chicken in a large bowl. Add the paprika, ground ancho chile, chipotle powder, ground garlic, ground onion, cumin, coriander, 1 tsp kosher salt, pepper, and 2 tablespoons of olive oil. Toss until every piece is evenly coated.

Cook the Chicken

• Heat a large skillet over medium-high heat and add 2 tablespoons of oil, or enough to lightly coat the surface.
• Add the chicken in a single layer without overcrowding the skillet. Cook until nicely browned on both sides and fully cooked through, adjusting the heat as needed to maintain a good sear.
• Transfer the chicken to a bowl and let it rest for 5 minutes. Once rested, cut it into small pieces, about the same size as the diced vegetables.

Prepare the Filling

• Using the same skillet, reduce the heat to medium or medium-low for a gentle sizzle. Add a little more oil if needed.
• Cook the onion until slightly softened, then stir in the peppers. Cook until slightly softened.
• Return the chicken to the skillet and stir to combine with the vegetables. Cook until heated through. Taste and adjust the salt if needed, then remove from the heat.

Assemble the Quesadillas

• In a large bowl, combine the Oaxaca and cheddar cheese until evenly mixed.
• Warm the flour tortillas on a comal for just a few seconds per side, or until soft and pliable. Avoid browning or crisping them. Remove from the heat.
• Sprinkle a generous layer of cheese over one half of the warm tortilla. Add an even layer of the chicken filling, then top with a little more cheese. Fold the tortilla in half to create a half-moon shape.

Cook the Quesadillas

• Preheat a comal or griddle over medium heat, then reduce to medium-low. Lightly coat the cooking surface with butter.
• Place a folded quesadilla on the comal and rotate it slightly to coat the bottom with butter. Cook until golden brown and crispy, then flip and repeat on the other side until the cheese is fully melted. Adjust the heat as needed to prevent burning.
• Remove from the heat and serve whole or cut into thirds. Enjoy with guacamole, your favorite Mexican salsa, crema Mexicana, a fresh salad, or refried beans.

Equipment

• Comal
• Thermometer
• Glass Bowls
• Measuring Spoons

Notes

A Few Tips Before You Start

Don’t rush the chicken. Adjust the heat as needed, but keep it hot enough to sear rather than steam. A good sear builds flavor and keeps the chicken juicy.

Use a small dice. Cutting the chicken, peppers, and onion into a small dice creates a more even filling that’s easier to layer and fold.

Warm the tortillas first. This makes them soft and pliable, helping prevent cracks when folding.

Control the heat. Preheat the comal over medium heat, then reduce it to medium-low to cook the quesadillas. This gives the tortillas time to become golden and crispy while the cheese melts completely.

Nutrition

Serving: 1QUESADILLACalories: 620kcalCarbohydrates: 22gProtein: 24gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 79mgSodium: 1378mgPotassium: 204mgFiber: 3gSugar: 3gVitamin A: 1847IUVitamin C: 42mgCalcium: 358mgIron: 2mg

Nutrition information is automatically calculated and intended as an approximation only.

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Course: Main

Cuisine: Mexican

Keyword: Chicken Quesadillas, Chicken Recipes, Easy Recipes, Homemade Food, Mexican Food, Mexican Recipes