5.0 from 6 votes

Chicken Quesadillas Recipe

The best Chicken Quesadillas Recipe is the one you can make at home. Plus, they’re often easy to make and can be customized to your liking. Modern Quesadillas have become a relevant meal worldwide. It is one of the most popular Mexican dishes. There are many variations to choose from, But Chicken quesadillas are probably the most popular. Nothing can beat the pleasure of taking a bite into the soft to crunchy tortilla, then complemented by the juicy chicken and melted cheese.

Chicken quesadillas with melted cheese

Quesadillas Origin

The exact location quesadillas came from is hard to point out. For instance, central and south Mexico makes theirs from corn tortillas. So needless to say you will find them in different textures, flavors and colors. In fact, you can easily find them made out of fresh blue corn tortillas.

On the other hand, Flour tortillas quesadillas have gained popularity. Northern Mexico and the United States tend to lean towards flour based tortillas recipes. Besides, It seems easier to find flour tortillas at the store than the freshly made blue corn type. Unless you live in Mexico, then you can find anything tortilla related.

Side note, I have a few recipes on how to make flour tortillas, they really come in handy.

Chicken Quesadillas Video Tutorial

Chicken Quesadillas recipe video

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Quesadillas Filling

There are many Quesadillas filling options you can choose from. To start, it is no secret that the ones made out of chicken are the most popular. Who can resist a juicy Chicken Quesadilla with melty cheese and soft to crunchy flour tortilla? I didn’t think so. Besides chicken, you can pair them with beef, mushrooms, and even Flor de calabaza. There is a quesadilla recipe for everyone to enjoy.

Best Type of Cheese

The best type of cheese used for quesadillas can vary depending on the region. Traditionally, quesadillas are filled with Oaxaca cheese or queso fresco. It really depends on taste and preference. As for this juicy Chicken Quesadillas recipe, I am using Oaxaca cheese. If you can’t find oxaxaca cheese you can use mozzarella as an option.

Chicken Quesadillas Recipe

Recipe by Villa Cocina
5.0 from 6 votes
Course: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time



Quesadillas are incredibly popular and so easy to make. There is nothing simple about the flavor and so much to love. This Chicken Quesadillas recipe will take your creativity to the next level. Prepare yourself to be inspired to experiment with different fillings and try new ingredients. I love to use Queso Oaxaca (type of Mexican cheese) which, certainly, happens to be an all time favorite. This recipe will provide you a step by step guidance to making delicious quesadillas with a whole lot of flavor.


  • 1 lb  chicken breast

  • 1 1/2 cups mini sweet pepper or bell peppers

  • 1/2 white onion, large

  • 1 TBSP chilli powder

  • 1/4 tsp cumin, ground 

  • 1 tsp ancho chile, ground   

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • To your liking/ 1 1/2 tsp   Salt  

  • To your liking  black Pepper

  • 16-24 oz oaxaca Cheese (depends on how much cheese you like)

  • 8-10 flour tortillas (medium size)


  • Remove the seeds from the peppers. Finely dice the peppers and onion. Set to the aside.
  • Cut the chicken in half lengthwise, then dice into bite size pieces. Transfer into a large bowl.
  • In a separate bowl combine the chili powder, cumin, ancho chile, garlic powder, onion powder and salt. Whisk to combine. 
  • Sprinkle the entire spice mix over the chicken and grind black pepper to your preference.
  • Mix to ensure every single piece of chicken is completely covered in the aromatic mix of spices.
  • Set a large pan over medium high heat and add the olive oil. Once hot, add the seasoned chicken.
  • Sear the chicken and stir as needed. When the chicken has browned and is fully cooked transfer to a bowl.
  • In the same pan, but over medium heat add about 2 TBSP of olive oil and once hot, add the onions. Sauté until translucent in color. Stir in the peppers and let them cook until lightly softened, about 2-3 minutes.
  • Place the chicken back into the pan with the veggies and incorporate well. Let the chicken reheat and immediately remove from the heat.
  • Shred the cheese.
  • Preheat a comal/griddle over low heat.
  • Spread one side of the tortilla with olive oil. Lay the tortilla on the griddle, oil side down. Add the cheese to half of the tortilla and top with the chicken. Add more cheese. Fold the empty half over the cheese to create a half moon shape.
  • Allow the cheese to melt as the underside turns golden brown. (see note)
  • Flip the quesadilla and let the other side brown and crisp up as well. When the cheese has fully melted on both sides they are ready.
  • Continue with the rest and enjoy!

Recipe Video


  • In place of the ground ancho Chile you can use paprika or cayenne (spicy). I do suggest you try the ancho powder. It is widely used in Mexican food, it has a dark smoky flavor and is mild in heat.
  • If at some point you feel the heat is too high when making the quesadillas, you can lower it. You will know because the tortilla will brown way to fast without giving the cheese enough time to melt.
  • Pair these soft flour tortillas with Chicken Quesadillas and Horchata
  • Amazon links: 
    (As an Amazon Associate I earn from qualifying purchases)
  • I have a few recipes on how to make flour tortillas, they really come in handy
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  1. Hi Rosanna! I made Horchata (again) and I cannot thank you enough for all your amazing recipes. I’ve tried several and all have been amazing. I never thought I’d say these words but… I need a Comal! LOL! Thanks to you and your recipes I’m getting more confident in cooking this awesome cuisine. Let me know if you would get credit for the sale and I’d be happy to follow your recommendation. My goal is to perfect tortillas but too chicken to try yet! Thank you again and let me know on the Comal as I’d love for you to benefit as well! Have a great weekend and hello to Nelson!

  2. Rossana, thank you so much for the link. I get paid next week and cannot wait to get my comal. Masienda looks like an amazing place to shop. Oh gosh, when I decide to buy a tortilla press (I’m getting closer to trying corn tortillas), I will let you know so that if you have a link to that, Id be happy to purchase through you. Before you know it, I won’t recognize my own kitchen….LOL! Thanks so much, sweetie. I appreciate you and your channel…and, of course, Nelson as well.

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