Chicken Quesadillas
Craving something cheesy, crispy, and totally satisfying? These chicken quesadillas are protein-packed, easy to make, and loaded with flavor. They’re the perfect quick lunch or dinner. I love how simple they are to make with whatever veggies, cheese, or protein I have around.
Why You’ll Love These Chicken Quesadillas
- Protein-packed: Loaded with chicken, black beans, and cheese for a satisfying meal.
- Quick and easy: Ready in just 20 minutes with minimal prep.
- Family-friendly: A hit with both kids and adults.
- Versatile: Great for lunch, dinner, or even meal prep.
- Flavorful: Fresh veggies, melted cheese, and seasoned chicken in every bite.
Recipe Tips
- Use pre-cooked chicken: Rotisserie or leftover chicken makes this even faster.
- Don’t overfill: Too much filling can make flipping tricky and messy.
- Shred your own cheese: It melts better than pre-shredded cheese.
- Cook over medium heat: This gives you crispy tortillas without burning.
- Let them rest before slicing: It helps the cheese set so everything stays together.
Quesadilla Variations
- Make it spicy: Add jalapeños, chipotle sauce, or a dash of hot sauce.
- Swap the protein: Try shredded beef, ground turkey, or skip the meat for a vegetarian version.
- Go green: Add spinach, kale, or chopped zucchini for extra veggies.
- Change the cheese: Mix it up with pepper jack, mozzarella, or a Mexican cheese blend.
- Add extras: Toss in avocado slices, sautéed onions, or mushrooms for more flavor and texture.
Chicken Quesadillas
These easy Chicken Quesadillas are packed with flavor and loaded with juicy chicken, fresh veggies, black beans, and gooey cheese. A quick weeknight dinner or lunch the whole family will love!
Equipment
- large skillet
Ingredients
- 4 flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tomato, diced
- 1 pepper, diced
- ½ cup corn kernels
- ½ cup cooked chicken, shredded or chopped
- ⅓ cup black beans (drained and rinsed if canned)
- salt and pepper, to taste
- olive oil or cooking spray, for the pan
Instructions
- Prep veggies and protein: Dice tomato and bell pepper. If needed, thaw corn and shred or chop cooked chicken.
- Combine filling: In a bowl, mix tomato, bell pepper, corn, black beans, and chicken. Season with a little salt and pepper.
- Heat skillet: Place a large skillet over medium heat and lightly oil or spray.
- Build quesadilla: • Lay one tortilla in the pan. • Sprinkle half the cheese on the bottom tortilla. • Evenly spoon half the filling on top of the cheese. • Sprinkle remaining cheese on top of the filling. • Place a second tortilla over everything.
- Cook and flip: Cook for 2–3 minutes until the bottom is golden and cheese starts melting. Carefully flip and cook another 2–3 minutes.
- Cool, slice and enjoy: Let it cool slightly, then slice into wedges. Serve with salsa, sour cream, or guac.
Notes
Estimated Nutrition (per serving, 1/2 quesadilla):
• Calories: 280
• Protein: 18g
• Carbs: 28g
• Fat: 12g
• Fiber: 4g
• Sodium: 460mg Total Servings: 4
• Calories: 280
• Protein: 18g
• Carbs: 28g
• Fat: 12g
• Fiber: 4g
• Sodium: 460mg Total Servings: 4
FAQ: Chicken Quesadillas
Can I make these ahead of time?
Yes! Cook them, let them cool, then store in the fridge. Reheat in a skillet or air fryer to keep them crispy
What’s the best cheese to use?
Cheddar, Monterey Jack, or a Mexican blend melt great and taste amazing.
How do I flip a quesadilla without everything falling out?
Use a wide spatula and press down gently before flipping to seal the cheese.
Can I add rice inside?
Sure! Just don’t overdo it so it doesn’t get too bulky to flip
What dipping sauces go best with these?
Salsa, guac, sour cream, or even a drizzle of ranch or chipotle mayo.
Do I need oil in the pan?
A light spray or small amount of oil helps crisp them up, but a nonstick pan works fine too.
Can I make them gluten-free?
Absolutely, just use gluten-free tortillas and double-check your ingredients.
What sides go well with chicken quesadillas?
Try a simple salad, Mexican rice, tortilla chips, or a bowl of fresh fruit.
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