Chicken and Cheese Quesadillas make a simple and tasty meal! I like to fill mine with chicken, cheese, and veggies, but you can easily customize this recipe with your favorite ingredients.
It’s hard to believe I’ve gone this long on the blog without sharing this recipe! Chicken and Cheese Quesadillas have always been a favorite in my house—perfect for those days when I need something tasty but quick to prepare. I remember the first time I made them for friends; they were amazed at how fast they came together and still packed such bold flavors. Since then, this recipe has become my go-to for casual get-togethers or whenever I crave a comforting bite.
What to Put in a Quesadilla
When it comes to quesadillas, the filling possibilities are endless! Traditional quesadillas often start with a layer of cheese, which melts beautifully and holds everything together. From there, you can add a variety of ingredients to customize the flavors and textures.
I like to fill mine with Mexican-seasoned chicken, roasted peppers, and onions, creating a perfect balance of savory and slightly sweet flavors. These ingredients add just the right amount of heartiness and crunch, making every bite satisfying. And, of course, cheese is essential—it melts into gooey goodness that brings everything together.
Feel free to experiment by adding green onions, cilantro, avocado, corn, tomatoes, or even a touch of spice with jalapeños to make your quesadilla uniquely yours!
What To Serve With Quesadillas
When I serve Chicken and Cheese Quesadillas, I love to add a few sides that make them even more delicious! Fresh salsa brings a burst of flavor and a hint of spice that pairs perfectly with the cheesy filling. I always include guacamole, too; its creamy, rich texture adds a nice contrast to the crunch of the quesadilla. And for a cool, tangy finish, I like to add a dollop of sour cream on the side. With salsa, guacamole, and sour cream, every bite of quesadilla gets even better!
Other ideas include fresh pico de gallo or refried beans, which make a hearty addition, adding extra protein and a soft, comforting texture.
What Cheese Is Best For Quesadillas
When picking cheese for quesadillas, you’ll want something that melts well and tastes great. Monterey Jack and cheddar are fantastic options because they melt smoothly and add a creamy flavor. Monterey Jack has a mild, buttery taste that won’t overpower other ingredients, while cheddar gives a bit more sharpness.
For a more authentic flavor, try using Oaxaca or Chihuahua cheese—both are Mexican cheeses that melt perfectly and taste mild. If you like a little extra tang, sprinkle some crumbled queso fresco on top after cooking. You can mix different kinds of cheese like I did to make the quesadilla tastier!
Shortcuts to Make This Recipe Quicker
- Use rotisserie chicken: Skip cooking by shredding store-bought rotisserie chicken. Toss the pre-cooked chicken in the spice mix and assemble.
- Pre-sliced veggies: Grab pre-sliced onions and bell peppers from the store to save time on prep.
- Shredded cheese: Buy pre-shredded cheese to cut down on prep.
Chicken and Cheese Quesadillas
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Prepare The Chicken, Peppers, and Onions
In a small bowl, mix 1 teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground cumin, ⅛ teaspoon cayenne pepper, ⅛ teaspoon dried oregano, and 1 teaspoon kosher salt.
Dry the chicken breasts with paper towels. Drizzle 1 tablespoon of olive oil over the chicken and coat each piece evenly. Next, rub the seasoning mixture over all sides of the chicken breasts, ensuring they’re fully covered.
Combine 2 tablespoons of oil with sliced peppers and onion in a medium bowl or a gallon-sized zip-top bag. Season with salt and pepper, toss to coat evenly, and then spread the vegetables on the pan alongside the chicken.
For crispy roasted onions and peppers, line a sheet pan with nonstick foil then add them in a single layer on the pan with the chicken.
Bake the chicken, bell peppers, and onions in the oven for about 30 minutes at 400°F. Roasting the veggies alongside the chicken brings out their natural sweetness and softens them perfectly.
Making The Qusadellas
Once the chicken reaches an internal temperature of 165°F, let it rest for 5 minutes. This helps retain the juices, keeping the chicken moist. Once rested, slice the chicken.
Warm a large skillet or griddle over medium heat and lightly coat it with a bit of oil or non-stick spray to keep the tortilla from sticking. Place a tortilla onto the heated surface, then sprinkle about 1/4 cup each of Monterey Jack and sharp cheddar cheese evenly over one half.
Layer some sliced chicken, peppers, and onions on top of the cheese, and add another small handful of cheese over the fillings. Fold the tortilla in half to enclose everything inside.
Cook the quesadilla for 2 to 3 minutes on one side, pressing gently with a spatula to help the cheese melt and the tortilla crisp up. Carefully flip it over and cook for another 2 to 3 minutes on the other side, until the cheese is fully melted and the tortilla is golden and crispy.
Take the quesadilla out of the pan and place it on a plate to rest while you prepare the rest of the quesadillas.
Add more oil to the pan as needed, then repeat the process with the rest of the tortillas and chicken mixture until all 4 quesadillas are prepared.
Just before serving, cut each quesadilla into wedges. Top with your favorite toppings, like sour cream, green onions, cilantro, and avocado, and enjoy!
Erren’s Top Tips
- For crispy roasted onions and peppers, line a sheet pan with nonstick foil then add them in a single layer on the pan with the chicken.
- Use a Non-Stick Skillet: For easy flipping and no sticking, a non-stick skillet or well-seasoned cast iron pan works best.
- Go Light on the Fillings: Overstuffing can make the quesadilla hard to flip and messy. A light, even layer of cheese and fillings will make it easier to handle.
- Cheese as the “Glue”: Add cheese to both sides of the fillings so it melts and holds everything together when folded.
- Press Down with a Spatula: Gently press down on the quesadilla with a spatula to help the cheese melt and make the tortilla nice and crispy.
- Keep an Eye on the Heat: It’s easy to burn quesadillas if the pan is too hot. Stick to medium heat to allow the cheese to melt fully and the tortilla to turn golden without charring. If it starts browning too fast, lower the heat a bit. Patience is key for the perfect quesadilla!
- Watch for Melting Cheese: When you see the cheese melting and the tortilla turning golden, it’s time to flip or remove it.
- Practice the Flip: If flipping is tricky, use two spatulas or a plate to help turn it over smoothly.
- Let It Rest Before Cutting: Letting the quesadilla rest for a minute after cooking helps the cheese set a bit, making it easier to cut.
Storage & Freezing Instructions ❄
- Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a skillet over medium heat until crispy and heated through.
Freezing: Assemble the quesadillas, but don’t cook them. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag.
To reheat, thaw in the refrigerator overnight and cook as directed.
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Let’s Make Chicken and Cheese Quesadillas
Ingredients
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper adjust to your heat preference
- ⅛ teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 chicken breasts
- 3 tablespoons olive oil separated
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 1 orange yellow, or green bell pepper, sliced
- salt and pepper to taste
- 1 cup shredded Monterey Jack cheese divided
- 1 cup shredded sharp cheddar cheese divided or additional pepper/Monterey Jack
- 4 medium flour tortillas
For Serving
- Prepared salsa
- Guacamole
- Sour cream
Instructions
- Preheat the oven to 400°F/200°C
- In a small bowl, combine the spices and salt and set aside.
- Pat the chicken breasts dry with paper towels. Then place them on the prepared sheet pan. Using 1 tablespoon of the oil, coat the chicken with olive oil and then rub the seasoning mixture evenly over all sides of the chicken breasts.
- In a medium sized bowl or gallon sized zip lock bag, add the remaining oil, sliced peppers and onion. Season with salt and pepper, toss to coat, and then add them to a baking pan with the chicken.
- Bake for 30 minutes or until the peppers and onions are tender and the chicken reaches and internal temperature of 165°F.
- Slice the chicken, and set aside with the peppers and onions.
To assemble the quesadillas:
- Heat a large skillet or griddle over medium heat. Lightly grease it with a bit of oil or non-stick spray to prevent sticking.
- Place one tortilla on the heated skillet. Sprinkle a small handful of the Monterey Jack and sharp cheddar cheese (about 1/4 cup of each) evenly over half the tortilla.
- On top of the cheese, layer some of the sliced chicken, peppers, and onions. Add another small handful of cheese on top of the chicken and veggies. Fold the tortilla in half to cover the fillings.
- Take the quesadilla out of the pan and place it on a plate. Add more oil to the pan as needed, then repeat the process with the rest of the tortillas and chicken mixture until all 4 quesadillas are prepared.
- Just before serving, cut each quesadilla into wedges. Top with your favorite toppings, like sour cream, green onions, cilantro, and avocado, and enjoy!
Tips + Notes
- For crispy roasted onions and peppers, line a sheet pan with nonstick foil then add them in a single layer on the pan with the chicken.
- Use a Non-Stick Skillet: For easy flipping and no sticking, a non-stick skillet or well-seasoned cast iron pan works best.
- Go Light on the Fillings: Overstuffing can make the quesadilla hard to flip and messy. A light, even layer of cheese and fillings will make it easier to handle.
- Cheese as the “Glue”: Add cheese to both sides of the fillings so it melts and holds everything together when folded.
- Press Down with a Spatula: Gently press down on the quesadilla with a spatula to help the cheese melt and make the tortilla nice and crispy.
- Keep an Eye on the Heat: It’s easy to burn quesadillas if the pan is too hot. Stick to medium heat to allow the cheese to melt fully and the tortilla to turn golden without charring. If it starts browning too fast, lower the heat a bit. Patience is key for the perfect quesadilla!
- Watch for Melting Cheese: When you see the cheese melting and the tortilla turning golden, it’s time to flip or remove it.
- Practice the Flip: If flipping is tricky, use two spatulas or a plate to help turn it over smoothly.
- Let It Rest Before Cutting: Letting the quesadilla rest for a minute after cooking helps the cheese set a bit, making it easier to cut.
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