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Chicken Quesadilla Recipe
Crispy, cheesy, oven-baked goodness—this easy Chicken Quesadilla Recipe turns everyday ingredients into a festive, flavor-packed appetizer or meal in minutes.
Full Recipe Introduction
Here’s the thing: quesadillas feel like an old friend—warm tortillas hugging gooey cheese and tender chicken. This Mexican-inspired classic jumps off the plate with homemade flair, thanks to juicy shredded chicken, melty cheddar, and a whisper of spice. I love serving these on busy weeknights when I’m juggling carpools and homework, or as a crowd-pleasing appetizer at backyard gatherings. You know what? Using rotisserie chicken or simple pantry staples makes this both quick and wallet-friendly. Plus, oven-baking keeps them crisp without flipping each one in a skillet—perfect for multitasking.
Why You’ll Love This Recipe
- Ready in under 30 minutes, because weeknights are busy.
- Oven-baked for even crispiness—no splatter, no fuss.
- Homemade spice blend lets you dial up the heat or keep it mild.
- Uses pantry staples and leftover chicken—zero waste.
- Cheesy pull guaranteed, thanks to a blend of Monterey Jack and cheddar.
- Perfect as an easy appetizer or satisfying meal.
- Whole-wheat tortillas option adds fiber for a healthier twist.
- Customizable: add veggies, swap cheeses, or go gluten-free with corn tortillas.
Ingredients
• 2 cups cooked chicken, shredded (rotisserie or poached; leftover works great)
• 4 large flour tortillas (10-inch; swap for whole wheat or gluten-free corn)
• 1½ cups shredded Monterey Jack cheese (pre-shredded melts best)
• 1½ cups shredded sharp cheddar cheese
• 2 tbsp olive oil, divided (or avocado oil)
• 1 small red onion, thinly sliced (sub shallots for milder flavor)
• 1 red bell pepper, diced (use green or yellow for color contrast)
• 1 jalapeño, seeded and minced (optional for spicy kick)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika (adds a subtle smoky note)
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish (optional)
• Sour cream, guacamole, salsa, for serving
Tips: Choose a cast-iron baking sheet for extra crisp; if you don’t have one, line a baking tray with parchment paper.
Directions
- Preheat and prep. Preheat your oven to 425°F (220°C). Brush one side of each tortilla lightly with olive oil—this becomes the golden exterior.
- Sauté veggies. In a skillet over medium heat, warm 1 tbsp oil. Add onion, bell pepper, and jalapeño; cook 3–4 minutes until softened. Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper; stir until fragrant—about 30 seconds.
- Layer cheeses and chicken. Place tortillas oiled-side down on a baking sheet. On half of each, scatter ½ cup Monterey Jack, ½ cup cheddar, ½ cup shredded chicken, then another ¼ cup of each cheese. Top with sautéed veggies.
- Fold and bake. Fold tortillas over filling, pressing gently. Brush tops with remaining oil. Bake 8–10 minutes, until edges are lightly golden and cheese is bubbling. (Tip: Rotate pan halfway through for even color.)
- Rest and slice. Let quesadillas rest 2 minutes—this prevents cheese from running everywhere. Use a sharp pizza cutter for neat wedges.
- Garnish and serve. Sprinkle cilantro over the top, serve with sour cream, guacamole, and your favorite salsa.
Servings & Timing
Yield: 4 quesadillas (serves 4 as a main, 6–8 as appetizers)
Prep Time: 15 minutes (plus shredding chicken)
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
• Spicy Verde: Swap salsa for tomatillo salsa verde and add a squeeze of lime.
• Veggie-Loaded: Fold in grilled zucchini, corn kernels, or spinach leaves.
• BBQ Twist: Toss chicken in your favorite barbecue sauce before layering.
• Breakfast Quesadilla: Use scrambled eggs, diced ham, and pepper jack cheese.
• Cheesy Mushroom: Sauté cremini mushrooms with garlic, replacing chicken.
Storage & Reheating
Refrigerator: Store cooled quesadillas in an airtight container for up to 3 days.
Freezer: Layer quesadillas between parchment; freeze in a zip-top bag for up to 2 months.
Reheat: Toast in a toaster oven at 375°F for 5–7 minutes or warm in a skillet over medium heat until crisp. For frozen, add 3–4 minutes.
Make-Ahead: Assemble on a baking sheet, cover, and refrigerate up to 2 hours before baking.
Notes
• I learned the hard way that overfilling tortillas leads to tears—keep cheese and chicken within the fold.
• Pre-shredded cheese melts more smoothly, but freshly shredded has better flavor.
• For extra crisp, slide quesadillas briefly under the broiler—watch closely to avoid burning.
• Letting them rest keeps the cheese contained, so be patient for that perfect slice.
FAQs
Q: Can I use leftover rotisserie chicken?
A: Absolutely—rotisserie chicken saves prep time and adds juicy, seasoned meat.
Q: What if I don’t have a cast-iron skillet or baking sheet?
A: A rimmed baking tray lined with parchment paper works just fine.
Q: How do I make these gluten-free?
A: Substitute corn or gluten-free flour tortillas—adjust bake time if needed.
Q: Can I prepare these ahead for a party?
A: Yes; assemble, cover, and bake when guests arrive for warm, crispy quesadillas.
Q: How do I keep them from getting soggy?
A: Brush tortillas with oil and bake at high heat—no steam trapped inside.
Q: What’s a good cheese swap?
A: Pepper Jack adds heat; Oaxaca cheese gives an authentic Mexican twist.
Q: Can I grill them?
A: Sure—grill over medium heat 3–4 minutes per side for smoky flavor.
Q: Any tips for less spice?
A: Omit jalapeño and use a mild chili powder or ancho for depth without the heat.
Conclusion
This Chicken Quesadilla Recipe is your new go-to for quick weeknight dinners and party appetizers alike—crispy, cheesy, and endlessly adaptable. Give it a whirl, then come back and share your tweaks or questions below! Don’t forget to explore my other Mexican recipes, like Oven-Baked Fish Tacos and Fiesta Black Bean Dip, for more easy, flavorful ideas.
Chicken Quesadilla Recipe
Ingredients
- 2 cups cooked chicken shredded (rotisserie or poached)
- 4 large flour tortillas 10-inch
- 1 1/2 cups Monterey Jack cheese shredded
- 1 1/2 cups sharp cheddar cheese shredded
- 2 tbsp olive oil divided
- 1 small red onion thinly sliced
- 1 red bell pepper diced
- 1 jalapeño seeded and minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish (optional)
- Sour cream, guacamole, salsa for serving
Instructions
- Preheat your oven to 425°F (220°C). Brush one side of each tortilla lightly with olive oil.
- In a skillet, sauté onion, bell pepper, and jalapeño with spices until softened.
- Place tortillas on a baking sheet, add cheeses, chicken, veggies, and more cheese. Fold over.
- Brush tops with oil and bake until golden and bubbly.
- Let quesadillas rest, then slice into wedges.
- Top with cilantro and serve with sour cream, guacamole, and salsa.
