Easy Chicken Quesadilla Recipe Everyone Adores
A crispy, cheesy chicken quesadilla recipe packed with seasoned chicken, colorful veggies, and melty cheese, all tucked into golden flour tortillas. Perfect for busy nights, casual gatherings, or anytime comfort food cravings hit.
Equipment
- Large nonstick or cast-iron skillet
- Mixing bowl
- Cutting board
- Knife or pizza cutter
- Spatula
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 ½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 4 large 10-inch flour tortillas
- ½ cup diced bell pepper
- ¼ cup finely chopped red onion
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Optional Add-Ins:
- Black beans rinsed and drained
- Corn kernels
- Pickled jalapeños
- Cooked mushrooms or zucchini
Instructions
- Heat skillet over medium and add 1 tbsp olive oil.
- Mix chicken, veggies, spices, and half the cilantro in a bowl.
- Lay out a tortilla, layer cheese, chicken mix, and more cheese on one half. Fold over.
- Cook for 2–3 minutes per side until golden and crisp.
- Transfer to a board and keep warm. Repeat with remaining tortillas.
- Rest briefly, then slice into wedges and top with fresh cilantro.
Notes
Best made with pre-cooked or leftover chicken. Be sure to warm the skillet just right—medium heat works best to get that golden, crispy outside without burning the tortilla.