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–+ servings
A whole chicken quesadilla, cut into pieces, on a white plate with shredded lettuce and Greek yogurt on top
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Chicken Quesadillas (9 variations)

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!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Yield: 1 quesadilla

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: Your chicken does need to be cooked and ready to go for this recipe. 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 in small pieces.
Raw chicken: No cooked chicken ready to go? You can cut one boneless, skinless chicken breast into ½-inch cubes, season with some cumin, chili powder, salt and pepper and give it a quick cook in a skillet until cooked through, stirring occasionally. Should cook in 6-7 minutes then just chop it down a little smaller.
Tip: It helps to chop the chicken into pretty small pieces, or shred it well, so it scatters better over the tortilla and is evenly distributed in the quesadilla.
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
Additions: You can also get creative with the cheeses, change up your tortillas (regular, whole wheat, spinach, low-carb, gluten-free, etc.), swap out the beans, etc. And diced green chilies 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.

Nutrition

Serving: 1serving | Calories: 424kcal
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