By Elysia Cartlidge | Published: | Updated: | Leave a comment | Jump to Recipe
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Thisauthentic chicken quesadilla recipeis the perfect quick dinner to make on those busy weeknights! Made with traditional spices and flavors, each bite is incredibly flavorful. They’re perfect served on their ownor with your favorite salsas and sides for a Mexican feast!
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Table of Contents
BestChicken Quesadillas
If you have a busy schedule, I highly recommend that you keep the ingredients for quesadillas in your fridge at all times! They’re so simple to make and are fast enough that you won’t even need to hit the drive thru.
Plus, this authentic quesadilla recipe is incredibly flavorful and even has extra protein to make it more satisfying than just the simple tortilla and cheese quesadillas (no shame). It comes with a delicious chipotle dipping sauce too!
Authentic Mexican Chicken Fajitas
Why We Love These Authentic Chicken Quesadillas
- Quick & easy:After quickly seasoning the chicken slices in a mixture of Mexican spices, saute them to perfection. Then, cook bell peppers and onions in the same pan for just a few minutes. Add the mixture to your tortillas and cheese, then griddle until golden brown. They’re that fast!
- Healthy:These chicken and cheese quesadillas have protein from the chicken and cheese, fiber from the vegetables, and just enough carbohydrates to fuel you up. They’re much healthier than takeout!
- Super cheesy:Don’t worry – these healthy chicken quesadillas are still full of ooey gooey cheese. The molten cheese binds the meat and vegetables together in the most delicious hand-held meal. They’re so good!
Ingredient Notes
- Chicken tenders: Use thinly sliced chicken tenders for a quick, lean protein. You can also use chicken breasts or chicken thighs instead.
- Spices and seasonings: Season the chicken with a mixture of chili powder, garlic powder, cumin, and salt.
- Red bell pepper: Dice the pepper into small, bite-sized pieces.
- White onion: Add small bites of onion for a delicious, savory flavor. Red onion works well, too!
- Garlic: Minced garlic tastes wonderful with the peppers and onions.
- Cilantro: Rinse, dry, and chop cilantro to add to the quesadillas and as a garnish.
- Chipotle chilis: Mince canned chipotle and use the sauce for a delicious, smoky flavor.
- Sour cream: A little sour cream or Greek yogurt will mellow out the spicy filling.
- Lime: The lime juice adds extra flavor and cuts through the rich flavors of the meat and cheese.
- Tortillas: Use soft taco sized tortillas. I typically like to use whole wheat tortillas for extra fiber.
- Monterey Jack cheese: Use freshly shredded cheese for the best melt. Pre-shredded cheese will not melt as well.
- Olive oil: Add a little oil to the pan to fry the tortillas and get a nice crispy shell.
How to Make Chicken Quesadillas in a Pan – Step-by-Step
Step 1 – Prepare the Chicken Mixture
- In a large bowl toss together the chicken with 1/2 teaspoon of the salt and the remaining spices, until evenly combined
- In a large skillet, heat about 1 tablespoon of oil over medium high heat. Add the seasoned chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes. Remove chicken to a clean bowl.
- In the same skillet add the peppers and onions and cook until softened and slightly browned, add in the garlic and cook for another 30 seconds. Add to the bowl with the chicken. Add the 2 tablespoons of minced chipotle peppers, 1 tablespoon of adobo sauce and the chopped cilantro. Mix until combined.
Step 2 – Make the Chipotle Dip
- In a small bowl, mix together the Greek yogurt, juice of half a lime, ½ teaspoon of salt and the remaining 1 tablespoon of the adobo sauce. Set aside.
Step 3 – Fill & Cook the Quesadillas
- Heat a large skillet over medium low heat. Evenly sprinkle ¼ cup of the shredded cheese on the bottom half of the tortilla. Evenly spread over ¼ of the chicken and pepper mixture on top of the cheese then top with another ¼ cup of the cheese. Then fold the top half over.
- Add a small amount of oil to your hot skillet. Gently place your quesadilla in the pan and cook for 3-4 minutes per side, until the outside is crispy and the cheese is melted.
- Remove to a cutting board and let rest for 2 minutes. Cut into thirds and serve with extra chopped cilantro and the chipotle Greek yogurt sauce.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Quesadillas
- Quesadillas are best when eaten immediately, as they lose some of their crispiness once transferred to the fridge.
- You can lighten up this recipe by using low fat cheese and low carb tortillasa, if desired.
- Pepper jack, cheddar or mozzarella can be used in place of the Monterey Jack.
- Chipotle peppers in adobo are smokey and slightly spicy. You can add more or less to suit your tastes.
- Cooking the quesadilla over too high of heat will burn the outside before the cheese has a chance to melt.
- Feel free to adjust the spices to taste. They’re also great with onion powder, black pepper, or even taco seasoning!
- If you want to make a bunch of quesadillas at once, use large flour tortillas and cut them into wedges.
Recipe FAQs
Can you make these chicken and cheese quesadillas ahead of time?
The easy chicken quesadillas are best served fresh. When you reheat them, the tortillas lose the crispy shell that makes them so enticing. Instead of making them and reheating them, cook the tender chicken and vegetables and store themin the fridge until you’re ready to make the quesadillas. You can even break out a big griddle to make a bunch at once!
What is the best cheese for chicken quesadillas?
You need a really good melty cheese for homemade chicken cheese quesadillas, like Monterey Jack, mild cheddar cheese, Colby Jack, mozzarella, or for more traditional flavor, Oaxaca cheese. They all have a neutral flavor and melt into an ooey, gooey texture that’s so fun to eat.
Can you bake these chicken quesadillas in the oven?
Yes! Baking quesadillas in the oven is a great way to make a bunch at once. Be sure to preheat the oven to 375 or 400 degrees F. Brush the outside of both tortillas with a little oil, prepare the quesadillas on a sheet pan,and bake for 8-10 minutes. I like to flip them halfway through to get an even crust on both sides.
Storage Guidelines
Refrigerator: Any leftover chicken quesadillas can be stored wrapped tightly in the fridge for up to 3 days.
To reheat: Place quesadillas on a sheet pan and heat in a 375℉ oven until heated through and crispy on the outside, or reheat on medium low in a covered frying pan.
What to Serve with Chicken Quesadillas
This authentic chicken quesadillas recipe is delicious on its own as a healthy snack, appetizer or quick meal, or you can serve themwith these recipes for a complete meal.
- Guacamole
- Roasted jalapeno salsa
- Avocado creme
- Mexican garbanzo bean soup
- Mixed bean salad
- Grilled corn salad with avocado
- Tossed Green Salad
Recipe Variations
- Use shredded chicken:Speed up the process by using leftover rotisserie chicken. I still recommend heating it up in the spice mixture, but it won’t take quite as long since the chicken is already cooked!
- Try corn tortillas:As a gluten-free option or nice appetizer, use small corn tortillas instead of flour. You can even fold the tortillas in half for a bite-sized snack or appetizer.
- Add beans:Strain and rinse a can of black beans to add texture and extra fiber to each cheesy chicken quesadilla.
- Transform them into nachos: Instead of adding everything between two tortillas, sprinkle the fillings over tortilla chips and bake them in the oven! Top with pico de Gallo, sour cream, and all your favorite toppings.
More Tasty Recipes
- Sweet Potato Black Bean Quesadillas
- Mini Chicken Quesadillas
- Grilled Chicken Street Tacos
- Chicken Fajitas Freezer Meal
- Healthy Chicken Enchiladas Recipe
- Spicy Shrimp Tacos
- Vegan Black Bean Tostadas
- Black Bean Burrito Bowls
Did you make this recipe? Scroll down to leave a star rating and review!
Course Appetizer, Main Course
Best Authentic Chicken Quesadilla Recipe
By: Elysia
Servings 4 servings
Thisauthentic chicken quesadilla recipeis the perfect quick dinner to make on those busy weeknights! Made with traditional spices and flavors, each bite is incredibly flavorful. They're perfect served on their ownor with your favorite salsas and sides for a Mexican feast!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Ingredients
- 1 pound chicken tenders or chicken breasts thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt divided
- 1 red bell pepper small dice
- 1 white onion small dice
- 2 cloves garlic minced
- ¼ cup cilantro chopped
- 2 minced canned chipotle chilis plus 2 tablespoons of the adobo sauce
- ½ cup low fat Greek yogurt or sour cream
- 1 lime
- 4 soft taco size flour tortillas whole wheat or white
- 2 cups freshly shredded Monterey Jack cheese
- Olive oil for frying
Instructions
In a large bowl, toss together the chicken with 1/2 teaspoon of the salt and the remaining spices, until evenly combined.
In a large skillet, heat about 1 tablespoon of oil over medium high heat. Add the seasoned chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes. Remove chicken to a clean bowl.
In the same skillet, add the peppers and onions and cook until softened and slightly browned. Add in the garlic and cook for another 30 seconds. Add to the bowl with the chicken. Add the 2 tablespoons of minced chipotle peppers, 1 tablespoon of adobo sauce and the chopped cilantro. Mix until combined.
In a small bowl, mix together the Greek yogurt, juice of half a lime, ½ teaspoon of salt and remaining 1 tablespoon of the adobo sauce. Set aside.
Heat a large skillet over medium low heat. Evenly sprinkle ¼ cup of the shredded cheese on the bottom half of each tortilla. Evenly spread over ¼ of the chicken and pepper mixture on top of the cheese then top with another ¼ cup of the cheese. Then fold the top half over.
Add a small amount of oil to your hot skillet. Gently place your quesadilla in the pan and cook for 3-4 minutes per side, until the outside is crispy and the cheese is melted. Remove to a cutting board and let rest for 2 minutes. Cut into thirds and serve with extra chopped cilantro and the chipotle Greek yogurt sauce.
Notes
- Quesadillas are best when eaten immediately, as they lose some of their crispiness once transferred to the fridge.
- You can lighten up this recipe by using low fat cheese and low carb tortillas, if desired.
- Pepper jack, cheddar or mozzarella can be used in place of the Monterey Jack.
- Chipotle peppers in adobo are smokey and slightly spicy. You can add more or less to suit your tastes.
- Cooking the quesadilla over too high of heat will burn the outside before the cheese has a chance to melt.
- Feel free to adjust the spices to taste. They’re also great with onion powder, black pepper, or even taco seasoning
- If you want to make a bunch of quesadillas at once, use large flour tortillas and cut them into wedges.
Nutrition
Calories: 524kcalCarbohydrates: 33gProtein: 46gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 124mgSodium: 960mgPotassium: 655mgFiber: 6gSugar: 6gVitamin A: 1629IUVitamin C: 47mgCalcium: 559mgIron: 3mg
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Reader Interactions
5 from 1 vote (1 rating without comment)
