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The best cheesy quesadillas! Golden brown crispy on the outside, perfectly melted on the inside. A 20 min recipe!
why i love this recipe
- Quick weeknight superhero. Say hello to a fuss-free lunch, dinner or snack recipe, loved by kids, teenagers and all the grown-ups, perfect as a 20 minute weeknight meal or easy party appetizer.
- Uses up leftover rotisserie chicken. Have some leftover shredded chicken? No more waste here! Transform yesterday’s leftover chicken into crispy, cheesy, perfectly golden brown chicken quesadillas.
- Can be dressed up. Keep it simple or stuff with all the fillings (we’re talking tex-mex or even Greek-inspired) – there is no wrong way to have a quesadilla!
- Such a versatile recipe. This quesadilla recipe is incredibly flexible and forgiving. Stick to chicken, make it beefy or vegetarian-friendly (recipes below).
- Freezes beautifully. Quesadillas freeze very well, keeping up to 2 months – great to have in your back pocket when dinner feels absolutely impossible during those super chaotic, busy weeknights.
what is the best cheese to use for quesadillas
Always opt for a cheese with easy melting capabilities such as cheddar (more robust flavor), Monterey Jack (mild cheese) or Pepper Jack (provides a subtle kick of heat). Oaxaca (soft and creamy) and chihuahua cheese (mild, buttery flavor) are also great options.
quesadilla variations
Beef
Substitute 2 cups crumbled ground beef seasoned with taco seasoning (or leftover carne asada) for the shredded rotisserie chicken.
Pork
Substitute 2 cups pork carnitas (IP version or slow cooker version) for the shredded rotisserie chicken.
Vegetarian
Omit the chicken and substitute a mixture of frozen or canned corn, canned (drained and rinsed) black beans, diced bell peppers, pico de gallo and cilantro.
Cheeses
Use a blend of cheeses that melt well such as Monterey Jack, cheddar, colby, oaxaca or chihuahua cheese.
tips and tricks for success
- Make them mini. Use smaller flour tortillas to make them bite-sized, perfect to serve as a party appetizer or after school snack.
- Use flour tortillas. While corn tortillas can certainly be used, flour tortillas is generally preferred for flexibility and ease of handling without splitting.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill. Always spread the filling over half the quesadilla – this will ensure easy folding (think half moon shape) and handling without spillage.
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, melting more smoothly and evenly, and creating a far superior ooey gooey quesadilla filling.
- Coat the pan. Start with 1 tsp oil in the pan. Adding too much oil will result in soggy, greasy quesadillas.
- Kick up the heat. Add jalapeno slices or your favorite hot sauce for a kick of heat.
- Mix it up. Add your favorite toppings and get creative. BBQ chicken, scrambled eggs and bacon (breakfast for dinner!), garlicky sauteed shrimp or mushrooms, and refried beans are just a few options. Don’t be afraid to experiment here – there are so many fun options to try!
- Keep warm in a low oven. The quesadillas can be transferred to a baking sheet and kept warm in a low oven at 200°F while additional quesadillas are cooked or until you are ready to serve.
- Reheat in the oven or air fryer. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-8 minutes, or in the air fryer at 350°F until warmed though and crisp, about 10 minutes, flipping halfway.
PRO TIP
Leave a small border.
Leave a small 1/4 or 1/2-inch border around the edge of the quesadilla – this will help prevent the filling from spilling out, sealing much better and keeping the filling contained for a crisp, golden brown quesadilla.
what to serve with chicken quesadillas
- Sheet Pan Nachos
- Mexican Corn Dip
- Mexican Street Tacos
- Roasted Mexican Street Corn
- Southwestern Chopped Salad with Cilantro Lime Dressing
Tools For This Recipe
Large cast iron skillet
Easy Chicken Quesadillas: Frequently Asked Questions
Guacamole, pico de gallo, diced avocado, sour cream, cilantro and lime wedges are all classic options. Serve with Mexican rice for a heartier meal.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Leftover quesadillas can be reheated in the microwave, oven or air fryer. For a quick reheat, the microwave is best, whereas the air fryer will be more suitable to achieve that favorited light exterior crispness.
Yes! Let the quesadillas cool completely, wrapping individually in plastic wrap. Place on a baking sheet in a single layer, freezing for 1 hour until solid. Transfer to an airtight, resealable freezer bag. Label, date and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven or air fryer until warmed through.
Easy Chicken Quesadillas
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Equipment
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Cast Iron Skillet
Ingredients
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
- 2 cups leftover finely shredded rotisserie chicken
- Kosher salt and freshly ground black pepper to taste
- 1 ½ tablespoons vegetable oil divided
- 6 (8-inch) flour tortillas warmed
for serving
- 1 cup guacamole
- 1 cup pico de gallo
- ¼ cup sour cream
Instructions
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Preheat oven to 200 degrees F.
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In a medium bowl, combine cheeses.
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Heat 1 teaspoon vegetable oil in a large cast iron skillet over medium low heat. Working one at a time, add 1 tortilla to the skillet and sprinkle with 1/3 cup cheese mixture in an even layer.
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Top with 1/3 cup chicken on half of the tortilla; season with salt and pepper, to taste.
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Cook until the cheeses have melted and the underside is golden brown, about 3-4 minutes; gently fold in half, pressing lightly. Keep warm in oven up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 quesadillas.
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Serve warm with desired toppings.