Crispy Chicken Quesadillas Recipe

Chicken quesadillas are a fantastic weeknight dinner that brings together melted cheese, seasoned chicken, and warm tortillas in a handheld package of pure comfort. This recipe takes just 20 minutes from start to finish, making it perfect for busy families or anyone craving a satisfying meal without the fuss.

The beauty of quesadillas lies in their simplicity-you need minimal ingredients and basic cooking skills to create something restaurant-quality at home. Get ready to impress your family with crispy exteriors, gooey cheese, and tender chicken that will have everyone reaching for seconds.

Nutrition Facts

Per 100g of chicken quesadilla (approximate values):

• Calories: 285 kcal
• Protein: 18g
• Carbohydrates: 22g
• Fat: 14g
• Fiber: 2g
• Sodium: 480mg

Please note that these values may vary depending on the specific ingredients and portion sizes you use.

Ingredients

• 2 cups cooked shredded chicken (about 10 oz)
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack or cheddar cheese
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare your chicken mixture

Start by combining your cooked shredded chicken with the diced bell pepper, red onion, and corn in a medium bowl. Sprinkle the cumin, chili powder, salt, and pepper over the mixture and stir everything together until well combined.

This seasoning blend adds depth and warmth to your filling without overpowering the other flavors. Make sure the chicken is evenly coated with spices for the best taste throughout each quesadilla.

2. Assemble the quesadillas

Lay one flour tortilla flat on a clean work surface and spread about 1/2 cup of cheese on the left half of the tortilla. Top the cheese with 1/4 of your chicken mixture, then add another 1/4 cup of cheese on top to seal everything together.

Fold the tortilla in half to create a half-moon shape, pressing gently to hold it together. Repeat this process with the remaining three tortillas.

3. Heat your skillet

Place a large skillet or griddle over medium-high heat and allow it to warm for about 2 minutes. You can test if it’s ready by sprinkling a few drops of water onto the surface-they should sizzle immediately.

A properly heated skillet ensures that your quesadillas will develop a golden, crispy exterior while keeping the inside warm and melty.

4. Cook the first side

Add half of the olive oil to your hot skillet and carefully place two assembled quesadillas onto the surface. Cook them for 3-4 minutes without moving them around-this is key to developing that beautiful golden crust.

You’ll know they’re ready to flip when they’re golden brown on the bottom and the cheese starts to peek out from the sides.

5. Flip and cook the second side

Using a spatula, carefully flip each quesadilla over and add the remaining olive oil to the skillet. Cook the second side for another 2-3 minutes until it’s equally golden and crispy.

The cheese inside should now be completely melted, and you’ll see it starting to ooze out slightly, which is exactly what you want.

6. Remove and rest

Transfer the cooked quesadillas to a cutting board and let them rest for about 2 minutes before cutting. This brief resting period allows the cheese to set slightly, making them easier to handle and less likely to fall apart when you cut them.

Repeat the cooking process with the remaining two quesadillas using the same method.

7. Cut and serve

Slice each quesadilla diagonally into two or four triangular pieces, depending on your preference. Diagonal cuts not only look more appetizing but also make them easier to pick up and serve.

Arrange them on a serving platter and get ready to enjoy warm, crispy quesadillas fresh off the skillet.

Tips for Variations or Side Dishes

You can easily customize these quesadillas to match your preferences and what you have available. Try adding jalapeños for heat, caramelized onions for sweetness, or black beans for extra protein and fiber.

Fresh cilantro, lime juice, or a drizzle of crema can elevate the flavors even further.

Pair your quesadillas with classic Mexican sides like guacamole, salsa, or a simple lime-cilantro rice. A crisp cucumber salad or pickled red onions add refreshing contrast to the rich, cheesy main course.

Sour cream or Mexican crema are perfect for dipping each triangle as you eat.

Serving Suggestions

Serve these chicken quesadillas hot off the skillet while the cheese is still melted and stretchy. Arrange them on a platter with fresh lime wedges, cilantro, and your choice of dipping sauces-salsa verde, pico de gallo, and guacamole are all excellent options.

A cold beverage like agua fresca, Mexican limeade, or simply ice-cold lemonade complements the warm, savory flavors beautifully.

For a complete meal, pair the quesadillas with Mexican rice, refried beans, or a light side salad dressed with lime vinaigrette. If you’re feeding a crowd, these quesadillas work wonderfully as part of a casual taco bar where everyone can customize their own.

They’re equally perfect for lunch the next day-simply reheat them in a skillet for a few minutes to restore their crispy texture.

FAQ

1. Can I use store-bought rotisserie chicken?

Absolutely! Store-bought rotisserie chicken is an excellent time-saver and delivers wonderful flavor. Simply shred the meat with two forks and use it as directed in the recipe-no one will know you didn’t cook it from scratch.

2. How should I store leftover quesadillas?

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat for 2-3 minutes per side to restore their crispiness rather than using the microwave, which tends to make them soggy.

3. Can I freeze quesadillas?

Yes, you can freeze uncooked assembled quesadillas for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer bag. Cook from frozen by adding an extra minute or two to the cooking time on each side.

4. What cheese works best for quesadillas?

Monterey Jack, cheddar, and Oaxaca cheese all melt beautifully and are traditional choices. You can also use a combination of cheeses for more complex flavor-try mixing cheddar with a bit of pepper jack for subtle heat.

5. Can I make these vegetarian?

Definitely! Omit the chicken and add extra vegetables like diced tomatoes, mushrooms, zucchini, or spinach instead. You could also include black beans or pinto beans for protein and heartiness without the meat.