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Home » Recipes » Wraps & Sandwiches » Chicken Quesadilla Recipe {Best Ever!!!}

Chicken Quesadilla Recipe {Best Ever!!!}

4/26/22

Jump to Recipe Pin Recipe

These are the best chicken quesadillas on the internet, with tender sliced chicken, bell peppers, red onion and tex mex cheese.

Stacks of cut chicken quesadillas on a wooden cutting board with sour cream on the side.

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.
Ingredients for chicken quesadillas: cilantro, garlic, salsa, taco seasoning, chicken breast, veggies, cheese, and tortillas.

How to make chicken quesadillas

  1. Sauté the chicken.
  2. Add in the taco seasoning and veggies.
  3. Layer cheese onto each tortilla.
  4. Add on the chicken mixture and cilantro.
  5. Top with more cheese and another tortilla.
  6. Bake until crispy then dig in!
Step-by-step instructions collage for chicken quesadillas: cook chicken, add pico de gallo and peppers, put cheese on tortillas, add chicken to tortillas, add more cheese on top of chicken, bake quesadillas.

What to serve on the side

These chicken quesadillas are already jam-packed with flavour, but you can serve them with some sour cream on the side for dipping. Here are some more of my favourite side ideas:

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  • Homemade or store-bought guacamole
  • Salsa or hot sauce
  • Tortilla chips
  • Refried beans
  • Coleslaw
Two chicken quesadillas on a parchment lined baking sheet.

Frequently Asked Questions

Are chicken quesadillas healthy?

Making chicken quesadillas at home is definitely healthier than getting them at a restaurant. A lot of restaurants and takeout spots will fry their tortilla shells and use a lot of butter, whereas this recipe bakes the quesadillas and just uses a bit of oil to sauté the chicken.

How many calories are in this recipe?

There are 524 calories per quesadilla – however, each quesadilla is pretty big and you’ll feel pretty full after eating half. You can also cut down on the calorie count by using less cheese or a part-skim blend.

What do you put inside a quesadilla?

Pretty much whatever you want, as long as there’s cheese! Chicken and cheese are normally the standard but you can fill your quesadilla with beans, veggies and more.

Stacks of cut chicken quesadillas on a wooden cutting board with sour cream on the side.

Storing and reheating

You can store any leftover quesadillas in the fridge for 3 to 4 days in airtight glass containers. I recommend reheating them in the oven so they still have that nice crispy finish. Place them on a baking sheet lined with aluminum foil and bake for 5-10 minutes at 375° Fahrenheit.

If you’re in a pinch, you can microwave them for a couple minutes, but the tortillas will likely get soggy and won’t have the same texture.

Freezing this recipe

These quesadillas can definitely be frozen – as long as you’re using fresh or refrigerated leftover chicken. If you’re using defrosted frozen chicken, you won’t be able to freeze your quesadillas, as frozen chicken can’t be re-frozen. But if you’re using fresh chicken, go for it!

To make sure your quesadillas don’t freeze together, I recommend freezing them on a baking sheet first before storing them in a freezer-safe Ziploc or airtight glass container. They’ll last in the freezer for 2-3 months.

When you’re ready to eat, let them thaw in the fridge overnight then reheat in the oven for 10 minutes at 375° Fahrenheit on a foil-lined baking sheet until heated through.

More quesadilla and taco recipes

  • Freezer-Friendly Tex Mex Breakfast Quesadillas
  • Buffalo Cauliflower Tacos
  • Street Corn Cajun Chicken Tacos

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.
Stacks of cut chicken quesadillas on a wooden cutting board with sour cream on the side.

Chicken Quesadilla Recipe {Best Ever!!!}

These are the best chicken quesadillas on the internet, with tender sliced chicken, bell peppers, red onion and tex mex cheese.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: tex mex
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 524kcal
Author: Taylor Stinson

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!

Notes

This recipe serves up to 8 – one person may not eat four pieces each so the calorie count may be cut in half if each person only eats 2 pieces.
You can use 3 cups of leftover chicken for this recipe. Defrost chicken overnight in the fridge, cut into pieces, then add in after the peppers and onions have cooked.
These quesadillas can be frozen for up to 3 months as long as you use fresh/leftover refrigerated chicken – NOT chicken that has been cooked, frozen and defrosted. Cooked, frozen chicken cannot be frozen twice.
 

Nutrition

Calories: 524kcal | Carbohydrates: 22g | Protein: 40g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1115mg | Potassium: 383mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1336IU | Vitamin C: 22mg | Calcium: 616mg | Iron: 2mg
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These are the best chicken quesadillas on the internet, with tender sliced chicken, bell peppers, red onion and tex mex cheese. #chicken #quesadilla These are the best chicken quesadillas on the internet, with tender sliced chicken, bell peppers, red onion and tex mex cheese. #chicken #quesadilla

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

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Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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