This recipe for chicken quesadillas should be on everyone’s rotation since it is quick, easy and liked by all!
The combination of fresh ingredients and the perfect blend of spices creates a mouthwateringly cheesy and flavor-packed meal that everyone will love.
What you will love about this chicken quesadillas recipe
Well, this recipe is going to hit the spot! All you really need for this recipe is a large skillet and a stovetop, and you’ll be creating quesadilla in no time!
You are going to LOVE how simple and easy this recipe is. The chicken marinade is full of flavor and you can prepare it either overnight, or if you’re like me and you forgot, just 30 minutes before cooking will still give you amazing results.
You will inevitably add it to your list of regular “go-to” recipes, and you will be whipping it up on days when you are short on time.
Ingredients for Chicken Quesadillas
Boneless Skinless Chicken Breasts: For this recipe, you will want chicken breasts that are already deboned with the skin off. You don’t want too much fat on your chicken and you want it to be firm so that it doesn’t fall apart in the skillet. In this recipe, you will learn how to perfectly season and prepare the chicken breasts so that the end result is ALWAYS juicy and flavorful.
Spices: The spices for the chicken include your basic Mexican flavor profile: cumin, chili powder, garlic powder, paprika, oregano, salt and pepper. If you don’t like one of those ingredients then simply leave it out.
Lime juice: Lime juice not only adds bright flavor to our recipe, but it also helps to tenderize the chicken so that it reaches its full potential for juiciness.
Cheese: The star of any good quesadilla is the cheese! I recommend using a combination of shredded Monterey Jack and cheddar for the perfect melt and flavor. You want cheese that melts easily and creates that gorgeous cheese pull when you bite into your quesadilla.
Flour Tortillas: The standard and traditional tortilla to use for quesadillas is a flour tortilla. I personally like medium-sized flour tortillas that are about 8 inches in diameter. If you buy larger burrito style tortillas, you might find it harder to flip the quesadilla in the pan.
Onions and Bell Peppers: A good chicken quesadilla needs some veggies! I like to use a combination of thinly sliced onions and colorful bell peppers. I personally prefer red or yellow bell peppers in quesadillas since they are slightly more sweet than green peppers. If you like the taste of green peppers, which tend to be slightly more bitter, feel free to use those instead.
Toppings: The basic components in this chicken quesadilla recipe are being cooked in the skillet, but in order to have an outstanding chicken quesadilla, you need to incorporate the right toppings. I suggest you utilize your favorite salsa (pico de gallo, salsa roja, or even salsa verde), sour cream, guacamole or sliced avocado, and finely chopped fresh cilantro.
Optional Ingredients
Jalapeños: If you like to add a kick to your food, I suggest adding cayenne pepper powder to your chicken seasoning and chopped up jalapeños to your quesadilla filling.
Additional veggies: Feel free to add other vegetables like corn, black beans, or diced tomatoes to your quesadilla filling for extra texture and flavor.
Traditional garnishes: If you want to make it more authentic, consider adding a squeeze of fresh lime juice over the top of your finished quesadilla along with some finely chopped cilantro.
How to make the perfect Chicken Quesadillas
Step 1- Begin by trimming excess fat off of the chicken breasts. Place the chicken between two pieces of plastic wrap and gently pound it to an even thickness of about ½ inch. This will ensure the chicken cooks evenly.
Step 2- In a shallow dish, mix together 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon oregano.
Step 3- Add 2 tablespoons of lime juice and 1 tablespoon of olive oil to the spice mixture and stir to create a paste. Coat the chicken breasts thoroughly in this mixture, making sure to cover all sides.
Step 4- Place the seasoned chicken in a sealed container or resealable plastic bag and refrigerate for at least 30 minutes, or overnight for the best flavor.
Step 5- While the chicken is marinating, thinly slice one medium onion and one bell pepper. Set aside.
Step 6- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side until the internal temperature reaches 165°F.
Step 7- Remove the cooked chicken from the skillet and cover it with foil. Let it rest for at least 5 minutes before slicing.
Step 8- In the same skillet, add the sliced onions and bell peppers with a pinch of salt. Cook until they begin to soften and caramelize, about 5-7 minutes.
Step 9- While the vegetables are cooking, slice the chicken into thin strips against the grain.
Step 10- Remove the cooked vegetables from the skillet and set aside. Wipe the skillet clean.
Step 11- To assemble a quesadilla, place a flour tortilla in the skillet over medium-low heat. Sprinkle a layer of shredded cheese on half of the tortilla, add some of the sliced chicken and sautéed vegetables, then top with another layer of cheese.
Step 12- Fold the empty half of the tortilla over the filled half and press down gently. Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2-3 minutes until the other side is golden and the cheese is completely melted.
Step 13- Remove from the skillet, let it rest for 1 minute, then slice into wedges. Repeat with the remaining ingredients.
Step 14- Serve immediately with your favorite toppings and enjoy!
Tips for making the perfect chicken quesadillas
Don’t overstuff your quesadilla: It’s tempting to load up on fillings, but an overstuffed quesadilla will be difficult to flip and will likely fall apart. Less is more!
Medium-low heat is key: Too high heat will burn the tortilla before the cheese melts. Too low heat will make the tortilla soggy. Medium-low heat is perfect for achieving that golden, crispy exterior while giving the cheese time to melt completely.
Rest the chicken: Resting the chicken for 5 minutes after removing it from the pan is extremely important for juicy chicken! Resist the temptation to cut into the chicken immediately. Allowing it to rest will force the juices to reincorporate and settle into the chicken, giving you the best results for juicy and tender chicken.
Slice against the grain: Slicing chicken against the grain ensures that you will have tender chicken. If you slice it with the grain your end result will be stringy and chewy chicken.
Substitutions
Make it gluten free: If you are gluten free, you can substitute corn tortillas for the flour tortillas. Although that is not traditional for quesadillas, it is a great substitute if you need to be gluten free.
Different kinds of cheese: I recommend using a combination of Monterey Jack and cheddar, but feel free to substitute with your favorite melting cheese like Oaxaca, Chihuahua, or even mozzarella.
Protein alternatives: If you don’t want to use chicken, this recipe works great with steak, ground beef, or even shrimp. For a vegetarian option, you can omit the meat entirely and add extra vegetables or beans.
What to serve with Chicken Quesadillas
Mexican rice: A side of authentic yellow Mexican rice always pairs well with chicken quesadillas!
Black beans: Seasoned black beans make a perfect accompaniment to round out your meal.
Corn salad: A fresh corn salad with lime juice, cilantro, and a touch of chili powder complements the rich flavors of quesadillas perfectly.
Mexican street corn: Elote or Mexican street corn is another fantastic side dish that adds more authentic flavor to your meal.
Storage, Freezing and Reheating
Storage instructions: Store any leftover chicken and vegetables separately from any tortillas or toppings in airtight containers in the fridge for up to 3 days.
Reheating: To reheat already assembled quesadillas, place them in a dry skillet over medium-low heat until heated through and crispy again, about 2-3 minutes per side. You can also reheat them in an oven at 350°F for about 10 minutes. Microwaving is not recommended as it will make the tortilla soggy.
Freezing: You can freeze the cooked and cooled chicken filling in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing fully assembled quesadillas as they tend to become soggy when thawed.
FAQ’s
Why is my quesadilla soggy instead of crispy? If your quesadilla is turning out soggy, your heat might be too low or you might be adding too many wet ingredients. Make sure to drain any particularly wet ingredients before adding them to your quesadilla, and cook on medium-low heat to get that perfect crisp exterior.
What’s the best way to flip a quesadilla without losing the filling? The key is to not overstuff your quesadilla and to make sure the cheese has started to melt before flipping. This helps “glue” the fillings together. Use a large spatula and flip with confidence in one quick motion.
Can I make quesadillas ahead of time for a party? Yes! You can prepare all the components ahead of time (cook the chicken and vegetables, shred the cheese) and store them separately. When guests arrive, you can quickly assemble and cook the quesadillas. You can also pre-cook quesadillas and keep them warm in a 200°F oven for up to 30 minutes.
How do I know when my quesadilla is done? A perfect quesadilla will have a golden-brown, crispy exterior and completely melted cheese on the inside. It usually takes about 2-3 minutes per side on medium-low heat.
Chicken Quesadillas
Equipment
- Large skillet or griddle
- Meat thermometer
- Sharp knife
- Cutting board
Ingredients
- 2 boneless skinless chicken breasts about 1 pound
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon oregano
- 2 tablespoons lime juice
- 2 tablespoons olive oil divided
- 1 medium onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 8 flour tortillas 8-inch diameter
- 2 cups shredded cheese combination of Monterey Jack and cheddar
Optional toppings
- Salsa
- Sour cream
- Guacamole or sliced avocado
- Fresh cilantro chopped
- Lime wedges
Instructions
- In a small bowl, mix together salt, pepper, cumin, chili powder, garlic powder, paprika, and oregano.
- Add 2 tablespoons of lime juice and 1 tablespoon of olive oil to the spice mixture and stir to create a paste.
- Trim any excess fat from the chicken breasts. Place the chicken between two pieces of plastic wrap and gently pound to an even thickness of about ½ inch.
- Coat the chicken breasts thoroughly in the spice mixture, making sure to cover all sides. Place in a sealed container or resealable plastic bag and refrigerate for at least 30 minutes, or overnight for the best flavor.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side until the internal temperature reaches 165°F.
- Remove the cooked chicken from the skillet and cover with foil. Let it rest for at least 5 minutes before slicing.
- In the same skillet, add the sliced onions and bell peppers with a pinch of salt. Cook until they begin to soften and caramelize, about 5-7 minutes. Remove from the skillet and set aside.
- Slice the chicken into thin strips against the grain.
- Wipe the skillet clean and return to medium-low heat. Place a flour tortilla in the skillet and sprinkle a layer of shredded cheese on half of the tortilla.
- Add some of the sliced chicken and sautéed vegetables on top of the cheese, then add another layer of cheese on top of the fillings.
- Fold the empty half of the tortilla over the filled half and press down gently. Cook for 2-3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden brown and the cheese is completely melted.
- Remove from the skillet, let it rest for 1 minute, then slice into wedges.
- Repeat steps 9-13 with the remaining ingredients to make more quesadillas.
- Serve immediately with your favorite toppings.