These chicken and cheese quesadillas are loaded with shredded chicken, plenty of melty cheese, the perfect blend of spices, sautéed onions and bell peppers for extra flavor.
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Ingredients & Substitutions
Olive Oil – You’ll need oil to sauté the onion and bell peppers and to help the quesadillas get perfectly crispy. Olive oil works great, but you can also use butter, avocado oil, or any neutral cooking oil.
Quesadilla Seasoning – This homemade blend was made specifically for chicken quesadillas. You can also use store-bought quesadilla seasoning or taco seasoning.
Tortillas – I used large burrito-sized flour tortillas for this recipe because they’re easy to fold and hold the filling well. If you prefer corn tortillas, go for it! Just make sure to warm them first so they’re pliable and less likely to tear when you fill and fold them.
Full ingredient list with quantities in the recipe card below
The Best Cheese for Quesadillas
- If you want extra creamy, stringy, and perfectly melty cheese, Oaxaca is the way to go. It’s usually sold as a ball of unshredded cheese, but if you can’t find it, low-moisture mozzarella makes a great substitute.
- Monterey Jack is another favorite of mine—it’s mild, melts beautifully, and adds a buttery flavor to the quesadillas
- I will also use a Mexican Blend of cheese – it’s usually a blend of cheddar, Monterey Jack, asadero, and queso quesadilla. This blend gives you the perfect balance of creaminess, meltiness, and flavor.
How to Make Shredded Chicken
If you’re not using rotisserie chicken, my favorite way to make shredded chicken right now is by baking it in the oven.
- Preheat the oven to 400°F. Coat the chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder.
- Bake for 25–35 minutes, depending on the size and thickness of the chicken breasts. The chicken is done when it reaches an internal temperature of 165°F.
- Once the chicken is cooked, let it cool for 5–10 minutes before shredding. It’s much easier to shred while it’s still warm.
- Store the shredded chicken in an airtight container in the fridge for up to 4 days. If you have extra, use it for chicken salads, soups, or even a chicken panini!
How to Make Shredded Chicken Quesadillas
Step 1 | Cook the Onion and Bell Peppers
Sauté onion and bell peppers on the stove over medium heat until softened, about 8–10 minutes.
Step 2 | Add Chicken and Seasoning
Stir in shredded chicken, seasoning, and ¼ cup of water, cooking for 3–4 minutes until the mixture thickens, then transfer to a bowl.
Step 3 | Assemble the Quesadillas
Heat ½ teaspoon of olive oil in the skillet over medium heat. Place a tortilla in the skillet, add cheese, chicken mixture, and more cheese on half, then fold it over.
Step 4 | Cook
Cook each quesadilla until golden and crispy, flipping once and adding oil as needed.
What to Serve with Quesadillas
- Quesadilla Dipping Sauce - A creamy avocado sauce made with tomatillos, jalapeños, and green onions. It’s flavorful and perfect for dipping!
- Cilantro Lime Rice - Light, fluffy, and so easy to make. It’s a great way to round out the meal.
- Queso – Creamy, cheesy, and always a hit. Serve it warm for dipping your quesadillas or chips.
- Guacamole – Fresh, homemade guac is always a must for chicken quesadillas! Add a little lime and cilantro for extra flavor.
- Pico de Gallo – A bright, fresh salsa made with tomatoes, onion, cilantro, and lime juice. It’s simple but so good.
If you are looking for more quesadilla recipes, check out these Ground Turkey Quesadillas or Black Bean and Corn Quesadillas.
Make Them in the Oven
Brush one side of a tortilla with a thin layer of olive oil and place it oiled-side down on a sheet pan. Fill, fold, and arrange the quesadillas on the pan in a single layer.
Bake at 425°F until they start to brown. Flip them and continue baking until golden and crispy. Let them cool for a few minutes, then cut.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Shredded Chicken Quesadillas
Ingredients
- 2 tablespoons olive oil divided
- ½ small onion diced
- 2 bell peppers diced
- 3 cups shredded chicken from a rotisserie chicken or homemade
- 4 cups shredded cheese Oaxaca, Monterey Jack, or Mexican blend
- 6 large flour tortillas
Quesadilla Seasoning
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Heat 1 tablespoon of olive oil In a large skillet over medium heat. Add the diced onion and bell peppers, season with a pinch of salt, and cook until softened, about 8–10 minutes.
- Add the shredded chicken, quesadilla seasoning, and ¼ cup of water to the skillet. Stir well and cook until the mixture thickens, about 3–4 minutes. Transfer the mixture to a bowl and wipe out the skillet.
- Heat ½ teaspoon of olive oil in the skillet over medium heat. Place a flour tortilla in the skillet. Sprinkle ⅓ cup of cheese over half of the tortilla, add some chicken mixture, and top with more cheese. Fold the other half of the tortilla over the filling.
- Cook until golden and crispy on each side. Repeat with the remaining tortillas, chicken mixture, and cheese, adding more oil as needed.
- Slice the quesadillas into wedges and serve.
Notes
- Preheat the oven to 400°F. Coat the chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder.
- Bake for 25–35 minutes, depending on the size and thickness of the chicken breasts. The chicken is done when it reaches an internal temperature of 165°F.
- Once the chicken is cooked, let it cool for 5–10 minutes before shredding. It’s much easier to shred while it’s still warm.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
More Quesadilla Recipes
- Cheese Quesadilla- There are 3 secrets to making the best cheese quesadilla.
- BBQ Brisket Quesadilla - This BBQ brisket quesadilla is stuffed with Oxacca cheese (the best for quesadillas), onions, cilantro, and brisket slathered in BBQ sauce.
- Ground Turkey Quesadillas- Ground Turkey Quesadillas are a quick 30-minute meal.
- Black Bean and Corn Quesadillas- These Black Bean Quesadillas are packed with veggies and delicious flavors, making them the perfect comfort food.
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Kahwana says
We really enjoyed this recipe. It was easy to follow the simple instructions. The ingredients simple, that is a plus. The cumin is a definite flavor that makes this recipe so delicious. I added Texas Pete to one & Hot salsa to another. Both worked well. Sliced avacado & sour cream on the side. Delicious.
Starre says
This is a good recipe. I chose to use taco seasoning instead of the Quesadilla seasoning. Maybe next time I will make the Quesadilla seasoning for sure.
Jo says
This is a fantastic recipe. My husband gave it 5 stars.. The only change I made was to use butter spray instead of oil to brown the tortillas. We'll be making it again. Often. Also planning. to make filling and freeze for quick meals in future.