These are the best chicken quesadillas on the internet, with tender sliced chicken, bell peppers, red onion and tex mex cheese.
Serve them hot off the skillet with your favourite toppings like salsa, guacamole, or sour cream, and you’ve got a meal that’s satisfying, customizable, and always a crowd-pleaser.
Why you’ll love this recipe
- Customizable for everyone: You can easily swap the fillings to suit picky eaters or use up whatever’s in your fridge, so everyone gets their perfect quesadilla.
- Better than takeout: These quesadillas come together faster than delivery and taste fresher, with gooey cheese and crisp tortillas hot from the skillet.
Ingredients and substitutions
- Olive oil – any other neutral cooking oil like canola or avocado oil will work.
- Chicken breasts – use leftover chicken, boneless skinless chicken thighs or even turkey instead.
- Taco seasoning – make your own using a blend of chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper.
- Minced garlic – fresh minced garlic is best but the jarred variety or even garlic powder will work in a pinch.
- Bell pepper – use any colour bell pepper of your choice. Poblano peppers would also be good if you don’t have any bell peppers.
- Red onion – white or yellow onion can be used instead but have a much milder flavour.
- Pico de gallo or salsa – I like using fresh pico de gallo or salsa (the Garden Fresh variety) but you could also slice up some fresh tomatoes.
- Flour tortillas – feel free to use white or whole-wheat flour tortillas.
- Tex Mex shredded cheese – this is my favourite type to use for quesadillas and has the most authentic taste but you can use any shredded cheese variety of your choice.
- Cilantro – leave this out altogether if you don’t like cilantro.
How to make chicken quesadillas
Step 1: Sauté the chicken.
Heat a little oil in a large skillet over medium-high, add sliced chicken and cook until just browned.
Step 2: Season and add veggies.
Stir in taco seasoning and garlic, then add bell peppers and red onion and cook until softened.
Step 3: Layer the cheese.
Place tortillas on a parchment-lined baking sheet and sprinkle generously with shredded cheese.
Step 4: Add the chicken filling.
Spoon the cooked chicken, peppers, onions, and pico de gallo mixture evenly over the cheese, then top with fresh cilantro if desired.
Step 5: Top with cheese and tortillas.
Sprinkle another generous layer of shredded cheese over the chicken filling, then place a second tortilla on top to sandwich everything together.
Step 6: Bake and slice.
Bake until the tortillas are golden brown and crispy. Remove from the oven, slice each quesadilla into quarters, and serve hot.
Recipe Tips and Variations
Quesadillas are one of those recipes that can be endlessly customized, and a few simple tricks will make them even better. Here are some ideas to try:
- Don’t skimp on cheese: A generous layer of cheese both inside and on top of the filling helps hold everything together while giving you that irresistible melty bite.
- Switch up the protein: Try cooked shrimp, ground beef, pulled pork or even black beans if you want a vegetarian version.
- Change the veggies: Bell peppers and onions are classic, but mushrooms, zucchini, or spinach all taste amazing.
- Make it spicier: Add sliced jalapeños, a sprinkle of chili flakes, or spicy salsa for an extra kick.
- Use the stovetop instead of the oven: Cook your quesadillas in a large skillet over medium heat for 3–4 minutes per side until golden and crispy.
- Try different tortillas: Whole wheat, spinach, or gluten-free tortillas can easily be swapped in.
Frequently asked questions
Can I use pre-cooked chicken for quesadillas?
Yes! Leftover rotisserie chicken or grilled chicken works perfectly — just warm it up with the veggies and seasoning.
How do I keep the quesadillas from getting soggy?
Avoid overfilling with wet ingredients like salsa or pico de gallo before baking. Just serve those on the side instead.
Can I make quesadillas on the grill?
Yes! Wrap them in foil and grill for a few minutes per side for a smoky flavour.
What to serve with this dish
These cheesy chicken quesadillas are delicious on their own, but pairing them with the right sides makes for a complete meal. Here are some tasty ideas:
- Guacamole: Keep it classic with creamy homemade guacamole
- Corn salsa: Brighten up the plate with this fresh chipotle corn salsa that pairs perfectly with crispy tortillas.
- Side salad: Balance the richness with a refreshing salads made from kale like The Best Kale Salad on the Internet or Kale Crunch Salad.
How to store and reheat
Make ahead: Assemble the quesadillas up to a day in advance, then bake when you’re ready to eat.
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a skillet or the oven at 350°F until the cheese melts and tortillas crisp up again.
Freeze and reheat from frozen: Wrap individually and freeze for up to 2 months; reheat straight from frozen in the oven at 375°F for 15–20 minutes.
More quesadilla recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these quesadillas into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Chicken Quesadilla Recipe {Best Ever!!!}
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts diced into 1/2 inch pieces
- 1 tbsp taco seasoning add salt and pepper if using homemade taco seasoning
- 2 cloves minced garlic
- 1 bell pepper, diced any colour
- 1 red onion, diced
- 1/2 cup store-bought pico de Gallo or salsa
- 8 medium-sized flour tortillas
- 6-8 cups tex mex shredded cheese you can add more or cheese depending on the exact size of your tortillas and your personal preference
- 2 tbsp fresh chopped cilantro, optional
Instructions
- Preheat the oven to 400 F. Add olive oil to a large skillet over medium-high heat. Add chicken, sautéing for 2 minutes until lightly browned then add in taco seasoning and minced garlic, stirring well until combined. Add in bell pepper and onions, sautéing for another 4-5 minutes until softened. Stir in pico de Gallo then remove from heat.
- Line 2 baking sheets with parchment paper, then add 2 flour tortillas to each. Add a layer of cheese to each tortilla (about 3/4 cup cheese per tortilla), then add chicken mixture and a bit of cilantro if desired. Finish with a final layer of cheese (about another 3/4 cup), then add remaining tortillas overtop.
- Bake quesadillas for 10-15 minutes until the cheese is melted and the tortillas are crispy. Remove from the oven, slice into quarters with a pizza cutter, then serve and enjoy!
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