Family Favorite Chicken Quesadilla Recipe
A delicious and easy-to-make family favorite chicken quesadilla recipe featuring tender cooked chicken, melted Mexican cheese blend, and colorful veggies all sandwiched between crispy flour tortillas. Perfect for a quick weeknight dinner or satisfying snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large quesadillas (serves 2-3 people) 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 4 large flour tortillas (10-inch work best)
- 2 cups cooked chicken breast, shredded or diced
- 1 ½ cups Mexican cheese blend, shredded
- ½ cup Monterey Jack cheese, shredded
- 1 medium bell pepper, diced
- ½ red onion, finely diced
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the filling: In a bowl, combine the cooked chicken with chili powder, cumin, garlic powder, salt, and pepper. Mix well to evenly coat the chicken with the spices.
- Sauté the vegetables: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the diced bell pepper and red onion and cook until softened and fragrant, about 4-5 minutes. Remove from heat.
- Assemble the quesadilla: Lay one tortilla flat and evenly sprinkle half of the Mexican cheese blend and Monterey Jack cheese over half of the tortilla. Layer with half of the seasoned chicken and sautéed vegetables. Top with another sprinkle of cheese and fold the tortilla in half to encase the filling.
- Cook the quesadilla: Heat remaining 1 tablespoon of olive oil or butter in the skillet over medium heat. Place the assembled quesadilla in the pan and cook for about 3-4 minutes on each side until the tortilla is golden brown and crispy and the cheese is fully melted.
- Serve: Remove the quesadilla from the skillet and let it cool slightly. Cut into wedges and serve warm with optional sides such as salsa, sour cream, or guacamole.
Notes
- You can substitute cooked rotisserie chicken to save time.
- Feel free to add jalapeños for extra spice.
- Use a non-stick skillet for easier cooking and flipping.
- Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet for best results.
- For a lower-carb option, use low-carb or whole wheat tortillas.
Nutrition
- Serving Size: 1 large quesadilla
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken quesadilla, Mexican recipe, quick dinner, family favorite, cheesy quesadilla
