Chicken Quesadilla Recipe {Best Ever!!!}

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

5 from 4 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: tex mex

Servings: 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