Name: Easy Chicken Quesadilla
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1/4 cup salsa or taco sauce; 1/4 cup chopped onions (optional); 1/4 cup chopped bell peppers (optional); 1/4 teaspoon garlic powder; 1/4 teaspoon chili powder; 1/4 teaspoon cumin; 4 large flour tortillas; Butter or oil for cooking

Why You’ll Love Easy Chicken Quesadilla Recipe

Quick and easy to make, even on busy weeknights
Customizable — add your favorite veggies or spices
Crispy on the outside and cheesy on the inside
Great for meal prep or feeding a crowd

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (cooked and shredded or diced)
Bell peppers
Onion
Garlic
Tortillas (flour, gluten‑free, or grain‑free)
Cheese (such as cheddar, Monterey Jack, or a Mexican blend)
Butter or oil for cooking
Salt and pepper
Optional extras like scallions, avocado, or salsa

Directions

Heat a skillet over medium heat and add a little oil.
Sauté diced bell peppers, onion, and minced garlic until they are soft and fragrant.
Add the cooked chicken to the pan, season with salt and pepper, and stir to combine with the veggies.
Remove the filling from the skillet and set aside.
Lightly butter one side of a tortilla. Place it butter‑side down in the skillet.
Sprinkle a generous layer of cheese over half of the tortilla, then top with the chicken and veggie mixture and more cheese.
Fold the tortilla in half over the filling.
Cook until the underside is golden and crisp, then flip and cook the other side until the cheese is fully melted and the quesadilla is crispy.
Repeat with remaining tortillas and filling.
Slice into wedges and serve with salsa, sour cream, or your favorite toppings.

Servings and timing

Servings: About 4 quesadillas (serves 3–4)
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling.
BBQ Style: Use BBQ chicken and add red onion and cilantro.
Buffalo Quesadillas: Toss the chicken in buffalo sauce and pair with blue cheese or ranch dressing.
Veggie-Packed: Include spinach, corn, black beans, or mushrooms.
Breakfast Version: Add scrambled eggs and breakfast sausage for a morning twist.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Wrap quesadillas individually and freeze for up to 1 month.
Reheat: Warm in a skillet over medium heat or in an air fryer until heated through and crispy again.

FAQs

How do I keep the quesadillas from getting soggy?

Make sure your filling isn’t too wet before assembling. Pat excess moisture from cooked veggies and chicken.

Can I use rotisserie chicken?

Yes — rotisserie chicken works great and saves time.

What kind of cheese is best for quesadillas?

Melty cheeses like cheddar, Monterey Jack, or a Mexican blend are ideal.

Can I add other vegetables?

Absolutely — corn, mushrooms, or zucchini are tasty additions.

Are corn tortillas okay to use?

Yes. Just warm them first so they fold without cracking.

Can I make these vegetarian?

Yes — swap the chicken for beans, tofu, or extra veggies.

What should I serve with quesadillas?

Try salsa, guacamole, sour cream, rice, or a simple salad.

Can I make quesadillas ahead of time?

You can prep the filling in advance and assemble right before cooking.

How do I reheat leftover quesadillas?

Warm them in a skillet or air fryer for best crispiness.

Is this recipe gluten‑free?

Yes, if you use gluten‑free tortillas.

Conclusion

Easy chicken quesadillas are a delicious, versatile meal that comes together quickly with simple ingredients. Whether you’re feeding a family or making dinner for yourself, this recipe delivers cheesy, flavorful results every time. Enjoy customizing it with your favorite add‑ins and dipping sauces!