These cheesy quesadillas are stuffed with smoky grilled chicken and melty cheese, all tucked inside crispy, golden-brown tortillas. Quick to prepare and versatile, they make the perfect meal for any occasion, from an easy lunch to a satisfying dinner.
Cheesy Grilled Chicken Quesadillas
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Mexican
For the Quesadillas
- 2 cups grilled chicken shredded or diced (boneless, skinless thighs or breasts)
- 2 cups shredded cheese Mexican blend, cheddar, Monterey Jack, or pepper jack
- 1/2 cup diced bell peppers red, yellow, or green
- 1/4 cup diced red onion
- 2 tbsp chopped fresh cilantro optional
- 4 large flour tortillas
- 2 tbsp butter or neutral cooking oil
- 1/2 tsp chili powder or smoked paprika optional for extra flavor
Optional Garnishes and Sides
- Guacamole
- Sour cream
- Salsa or pico de gallo
- Lime wedges
Prepare the Ingredients
If not already grilled, cook the chicken on a grill or skillet with your favorite seasoning (salt, pepper, paprika, or taco seasoning). Once cooked, shred or dice into small pieces.
In a bowl, mix the chicken, shredded cheese, diced bell peppers, red onion, cilantro, and chili powder (if using).
Assemble the Quesadillas
Lay a tortilla on a clean surface. Spread about 1/4 of the chicken-cheese mixture on one half of the tortilla. Fold the other half over to form a semi-circle. Repeat with the remaining tortillas.
Cook the Quesadillas
Heat a skillet or griddle over medium heat. Add 1/2 tbsp of butter or oil and let it melt.
Place a quesadilla in the pan and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted. Repeat with the remaining quesadillas.
Slice and Serve
Transfer the cooked quesadillas to a cutting board and let them cool slightly. Cut each into wedges using a sharp knife or pizza cutter.
Serve warm with guacamole, sour cream, salsa, and lime wedges on the side.
Pairings
Pair these quesadillas with a side of Mexican street corn (elote or esquites), a fresh green salad with lime vinaigrette, or a refreshing agua fresca like hibiscus or watermelon.
FAQs
1. What’s the best type of chicken for this recipe?
Grilled chicken works best, but rotisserie chicken is a great shortcut. Use boneless, skinless thighs for juiciness or chicken breasts for a leaner option.
2. Can I make this recipe vegetarian?
Yes! Swap the chicken for black beans, refried beans, or grilled vegetables like zucchini and mushrooms.
3. Can I prepare these ahead of time?
Assemble the quesadillas up to a day in advance, then cook them fresh when ready to serve.
4. What cheese melts the best in quesadillas?
A mix of cheddar and Monterey Jack works wonderfully for flavor and melt. For added spice, try pepper jack cheese.
