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Golden and crispy Chicken quesadilla topped with cilantro.
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5 from 2 votes

Chicken Quesadilla

Crispy, cheesy chicken quesadillas with seasoned shredded chicken, two types of melty cheese, fresh cilantro, and diced onion. Ready in about 20 minutes.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: chicken quesadilla, chicken quesadilla recipe, chicken quesadillas
Servings: 4 large quesadillas
Author: Jennifer Pallian BSc, RD

Ingredients

For the Chicken Filling

  • 2 cups cooked shredded chicken rotisserie chicken works great
  • 1 tbsp chili powder
  • ½ tsp kosher salt

For the Quesadillas

  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • ½ cup finely diced red or white onion
  • ½ cup chopped fresh cilantro
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp butter , divided (for greasing the pan)

For Serving

  • Sour cream
  • Pico de gallo
US Customary - Metric

Instructions

  • In a bowl, toss the shredded chicken with chili powder and salt until evenly coated.
  • Lay out the flour tortillas. On half of each one, add a light layer of Monterey Jack, followed by the seasoned chicken, diced onion, and chopped cilantro. Top with the cheddar and finish with a bit more Jack. Fold the tortillas over to close.
  • Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then add one quesadilla. Cook 2 to 3 minutes until golden underneath.
  • Lift the quesadilla slightly, add a small pat of butter to the pan, then flip the quesadilla into the melted butter, and cook another 2 to 3 minutes until the second side is golden and crisp.
  • Repeat with remaining quesadillas. Let rest for 1 minute before slicing into wedges. Serve with sour cream and/or pico de gallo.

Video

Notes

Chicken: Rotisserie chicken is the easiest option. Leftover chicken from chicken breasts or chicken thighs works great too.
Heat Level: Keep the skillet over medium to medium-low heat so the cheese has time to melt while the tortilla crisps up without browning too quickly.
Cheese: Always shred cheese from a block for best melting. Pre-shredded cheese contains anti-caking agents that can affect texture.
Seasoning: Swap chili powder for taco seasoning if you prefer bolder flavor.
Add-ins: Add sautéed bell peppers, tomato, or veggies of choice to the quesadilla filling.
Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for best results.

Nutrition

Calories: 606kcal | Carbohydrates: 19g | Protein: 42g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 1176mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1662IU | Vitamin C: 2mg | Calcium: 697mg | Iron: 3mg