Chicken quesadillas are a warm and cheesy, quick and delicious meal you can make it under 10 minutes! Get the how-to and 9 different variations!
Sometimes I can’t leave well enough alone.
For instance, I recently posted about folded wraps (AKA the viral TikTok tortilla hack trend).
And I thought, well, a lot of people have already heard of these. So instead of just posting another idea or a little how-to, I came up with 25 different combinations, everything from breakfast to lunch to snack to dessert.
Maybe there’s a bit of overachiever in me still… sometimes I just can't stop.
But that’s all the better for you!
It means I’ll keep working hard to bring you the best recipes, to make sure they are tested and in cases like this, to give you ALL kinds of ideas and variations.
And today, we’re all about chicken quesadillas.
These have been a lunchtime staple in my house for my kids for years.
(And of course, my two kiddos never like the same things, so we’ve experimented with different fillings over the years. My annoyance equals your gain in terms of more ideas.)
And I can’t lie, I really enjoy a quesadilla lunch myself. Even if it's just the leftovers of what my kids didn't eat. Any other moms feel me on that??
They are warm and gooey, with tons of melty cheese and those browned, crispy edges all over the outside.
What’s not to love?
So we’re celebrating with 9 different variations on a basic chicken quesadilla to suit any mood and any picky eater preferences.
I’ve got those combinations coming up below, and then read on for some tips and tricks, some topping ideas and finally, the actual recipe card with the basics of how to make a quesadilla if you’re new to doing them at home.
Some of this info is also in the recipe card below, if you want to scroll on down and get right to it.
Alright, here we go!
Chicken quesadillas variations:
- Chicken and cheese (cheddar, Monterey Jack, Mexican blend, etc.)
- Chicken, black beans and cheese
- Chicken, refried beans and cheese
- Chicken, sautéed peppers and onions and cheese (fajita style)
- Chicken and mixed veggies (zucchini, peppers, corn) and cheese
- Chicken, pepperoni, mozzarella cheese and marinara for dipping (pizza style)
- Chicken, pesto and sun dried tomatoes plus goat cheese
- BBQ chicken with green pepper, red onion and cheddar and mozzarella cheeses
- Buffalo chicken with cheddar and blue cheese; top with a drizzle of Ranch
These are just some combinations to get you started; the sky is the limit!
Feel free to get creative with the cheeses, to change up your tortillas (regular, whole wheat, spinach, low-carb, gluten-free, etc.), swap out the beans, etc.
And diced green chilies, from one of those small cans, would be a great addition to almost all of these combos as well.
You can also add some sautéed peppers, onions and/or zucchini to any of your quesadillas if you are a veggie lover like me. Even some spinach to wilt down slightly.
Veggies in quesadillas doesn’t fly with everyone, but I thought I’d mention it.
And, this may go without saying, but before someone asks, you DO need to have your cooked chicken ready to go.
You can use a rotisserie chicken or leftover baked or grilled chicken. You can also use Instant Pot shredded chicken or crock pot shredded chicken, just be sure it’s shredded or chopped small.
Tip: It helps to chop the chicken into pretty small pieces, or shred it really well, so it scatters better over the tortilla and is evenly distributed in the quesadilla.
And if you don’t have any cooked chicken, only some raw chicken breasts, it’s easy enough to cut one breast into ½-inch cubes, season with some cumin, chili powder, salt and pepper and give it a quick cook in a skillet. Should cook in 6-7 minutes then just chop it down a little smaller to use.
Now that you’ve selected your quesadilla type, let’s talk a few pointers on making quesadillas to make your life easier.
Tip #1: Place your bottom tortilla in the pan. Then layer up your ingredients - chicken, cheese, beans, whatever else you have. Add the top tortilla and then turn on your skillet. This prevents messes that come from transferring it.
Tip #2: Flip carefully. Make sure you wait until the bottom side is browned and heated. The melty cheese will act as a glue to help keep the other ingredients from falling out as you turn the quesadilla over.
You can also lift the quesadilla, invert your pan and then flip them together. Just don’t burn your hands on the side of your skillet!
Once your tortilla is done, slide it out onto your plate or a cutting board and cut it up.
Depending on how you’re serving it or who it’s for, you can cut it into 4, 6 or 8 triangles.
OK, let’s talk toppings.
Use your favorites, but definitely add some toppings to take your quesadillas over the top!
Topping ideas for chicken quesadillas:
- Shredded lettuce
- Salsa or pico de gallo
- Greek yogurt or sour cream
- Avocado or guacamole
- Pickled jalapeno slices
- Sliced or pickled red onions
- Chopped fresh cilantro
- Olives
It does help to have your toppings ready to go. You’ll want to eat your quesadilla hot as soon as it’s finished cooking.
We often have quesadillas for lunches at home, and I give the kids whatever fruit they are in the mood for and call it a day.
But, if you are having these for dinner or a crowd and want to round out the meal, you could also serve a side salad, avocado salad or some Mexican coleslaw to go with the quesadillas. This black bean and mango salad would be a pretty and fresh addition, too.
Or really bump up the meal and make some loaded chicken nachos, too, for a feast.
Doesn’t this look like a delicious spread?
Whatever time of day or occasion, I hope you give these chicken quesadillas a try. And I hope you find some inspiration for new, flavorful combinations!
(If you have other ideas for favorite combinations, please leave a comment below! I’d love to hear your suggestions!)
Enjoy!
XO,
Kathryn
Chicken Quesadillas (9 variations)
Ingredients
- 2 flour tortillas
- ½ cup cooked, chopped chicken
- 1 cup shredded cheese
- See notes below for different filling combinations and ideas
Optional toppings:
- Shredded lettuce
- Salsa or pico de gallo
- Greek yogurt or sour cream
- Avocado or guacamole
- Pickled jalapeno slices
- Sliced or pickled red onions
- Chopped fresh cilantro
- Olives
Instructions
- Place a flour tortilla flat in a large skillet. Add your chicken, cheese and any other fillings (such as beans or veggies.) See combination ideas below. Place a second tortilla on the top and press down.
- Turn the heat onto medium-high and cook for 3-4 minutes, until the bottom tortilla is starting to brown. Press down with a spatula to help the fillings stay together then carefully flip the quesadilla over. Cook on the other side for another 2-3 minutes, until browned and the filling is all heated and the cheese is melted.
- Remove the quesadilla to a plate or cutting board and cut into triangles. (You can make 4, 6 or 8 depending on how big you want each one to be.)
- Add your favorite toppings and enjoy immediately!
Notes
- Chicken and cheese (cheddar, Monterey Jack, Mexican blend, etc.)
- Chicken, black beans and cheese
- Chicken, refried beans and cheese
- Chicken, sautéed peppers and onions and cheese (fajita style)
- Chicken and mixed veggies (zucchini, peppers, corn) and cheese
- Chicken, pepperoni, mozzarella cheese and marinara for dipping (pizza style)
- Chicken, pesto and sun dried tomatoes plus goat cheese
- BBQ chicken with green pepper, red onion and cheddar and mozzarella cheeses
- Buffalo chicken with cheddar and blue cheese; top with a drizzle of Ranch
Nutrition
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