Judge my culinary standards if you must, but a good Chicken Quesadilla recipe is one of the great dinner standbys of our time. Cheesy, crispy, and ready in a flash, what’s not to adore?

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Meet The Best Chicken Quesadillas
A plain cheese quesadilla of the white tortilla + prebagged cheese + microwave-until-melted variety can be made a bit of a joke when describing someone’s ability to “cook,” but this juicy chicken quesadilla is well-above basic.
Sauteed, seasoned chicken thighs (or chicken breasts if that’s your preference), fajita-style vegetables, and yes CHEESE make this the best chicken quesadilla recipe.
While easy, it will be appreciated by cooks of all levels.

I’ve taken to making the chicken vegetable filling in bulk, portioning and freezing it (I love these containers), then pulling one portion out to thaw overnight.
Come dinner time, all I need to do is pile it onto a tortilla with freshly shredded cheese and pan fry it to golden perfection.
We have dinner ready in 10 minutes!
Even if you haven’t made the filling ahead, this cheesy chicken quesadilla is faster than delivery or preheating your oven for frozen pizza.
It tastes so much fresher and is better for you too!

How to Make a Chicken Quesadilla
A chicken quesadilla might be easy, but that doesn’t mean you can’t make it the ultimate.
For the best chicken quesadilla that’s crispy outside and melty inside with just the right filling-to-cheese ratio, follow these tips:
- Be sparing with the oil. If you use too much oil in the pan when cooking, it will make your quesadilla greasy. I usually make my quesadillas in a nonstick pan with either no oil (the tortilla doesn’t usually need it) or a bit of nonstick spray.
- Grate your own cheese. Ever wondered why your quesadilla cheese isn’t as smooth and melty as your favorite restaurants? Likely you were using prebagged cheese which, while convenient, is coated with a powdery substance to keep it from clumping. Unfortunately, that powder means the cheese does not melt as smoothly.
- Be patient. I know you want to crank up the heat and just get on with it already, but if you have the pan too hot, the outsides of the tortilla will burn before the cheese is melted inside.
- Let some of the cheese melt out of the tortilla. Or, even add a little extra cheese on top of the tortilla a few minutes before flipping. That oozy cheese will become snackably golden and crispy.

Endless Filling Options
I’ve suggested my favorite blend of chicken, bell peppers, and pepper Jack cheese here, but once you have a melty cheese, you can put just about anything inside a quesadilla that you like!
- Add different veggies like zucchini or mushrooms (try this Mushroom Quesadilla too).
- Switch up the protein by using beans (like in this Breakfast Quesadilla) or pork like this Pulled Pork Quesadilla.
- Use a different kind of melty cheese like white cheddar.
- Or, do a little of each to create the custom quesadilla of your dreams!
The Ingredients
- Chicken. Tender, protein-packed chicken breast (or thighs) helps make this quesadilla filling, flavorful, and nutritious. Chicken is rich in iron and minerals. Want more Tex-Mex chicken? Try my Shredded Chicken Tacos.
Tip!
Cut this recipe time even further by swapping in precooked chicken or leftover chicken made with one of these easy methods (or use store-bought rotisserie chicken):
- Baked. Baked Chicken Breast or Baked Bone-In Chicken Breast
- Shredded. How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot Chicken
- Air Fryer. Air Fryer Chicken Breast or Air Fryer Whole Chicken
- Grilled. Grilled Chicken Breast or Smoked Chicken Breast
- Cheese. The gooey, cheesy inside is a large part of what makes this quesadilla so wonderful. It helps hold the filling together and tastes absolutely scrumptious.

- Veggies. To make this chicken quesadilla healthy, I packed it with delicious veggies. Bell peppers and onions add flavor, vitamins, and antioxidants.
- Spices. Chili powder, salt, and garlic powder add just the right amount of flavor to the quesadilla. (Short on time? You can swap taco seasoning.)
- Hot Sauce. While optional, you can kick it up with a dash of hot sauce if you please.
- Whole Wheat Tortilla. Whole wheat tortillas have more fiber than regular tortillas, making them a healthier alternative. They crisp up just as well and taste delish! Use the burrito size and fold it in half, or you can layer two smaller tortillas with the filling in the center.
- Toppings. Salsa, guacamole, queso, and sour cream (plain Greek yogurt works well too) are our go-to toppings. You could also add pico de gallo, fresh cilantro, or shredded lettuce.
The Directions
- Add the chicken to a bowl, then stir in half of the spices.

- Sauté the vegetables with spices.

- Assemble the quesadillas by piling the fillings onto one half of a tortilla.

- Fold the empty tortilla half over the top. Repeat.

- Cook the quesadillas two at a time in a skillet.

- Flip after about 4 minutes, cooking on the other side for a few minutes. Let cool, slice, and DIG IN!

Storage Tips
- To Store. Refrigerate leftover quesadilla in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze the quesadilla in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Prepare the chicken and vegetable filling up to 1 day in advance. Assemble and cook the quesadillas as directed when you’re ready to finish the recipe.
Leftover Ideas
Top leftover quesadillas with your favorite dip (like Mexican Corn Dip), Grilled Corn Salad, or Black Bean Corn Salad for a hearty, flavorful meal.
What to Serve with a Chicken Quesadilla
- Guacamole. See How to Make the Best Guacamole.
- Queso. Try this Vegan Queso for a surprisingly delicious “cheesy” spin.
- Beans. Instant Pot Refried Beans and Crockpot Pinto Beans are two excellent ways to prepare them.

Recommended Tools to Make this Recipe
- Large Skillet. Perfect for making easy chicken quesadillas.
- Cheese Grater. Skip the bagged kind, and use a box grater or a microplane grater to grate your own.
- Mixing Bowls. With a variety of sizes, this set has everything you need.
Whether you call it in as a pinch-hitter or make it part of your regular meal plan, this hearty chicken quesadilla is a home run!
Chicken Quesadilla Recipe
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Ingredients
For the Quesadillas:
- 2 teaspoons chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups cooked diced or shredded chicken about 2 medium breasts or 2 to 3 thighs
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 orange, yellow, or green bell pepper diced (or 1 cup chopped veggies of choice: baby spinach, mushrooms, zucchini, etc.)
- Hot sauce optional
- 1 ¼ cups shredded pepper Jack or Monterey Jack cheese divided
- ¾ cup shredded sharp cheddar cheese divided (or additional pepper/Monterey Jack)
- 4 medium whole wheat tortillas
- Oil, butter, or nonstick spray optional for cooking the quesadillas
For Serving:
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Instructions
- In a small bowl, stir together the chili powder, salt, and garlic powder. Place the chicken in a separate, medium bowl and sprinkle with half of the spice mixture. Stir to coat. Set aside.
- In a large skillet over medium heat, heat the oil until it is hot and shimmering. Add the onion and bell peppers, and any other vegetables you are using (wait to add spinach, however). Sprinkle the remaining spice mixture over the top and stir to coat. Sauté, stirring occasionally, until the onion is turning translucent and brown and the other vegetables are crisp-tender, 6 to 8 minutes. If using spinach, stir it in a few handfuls at a time until it wilts. If you’d like the filling spicy, add a few dashes of hot sauce to taste. Transfer the vegetables to the bowl with the chicken and stir to combine.
- Assemble the quesadillas: For each, top half of a tortilla with an eighth of the pepper Jack (about 2 1/2 tablespoons) and an eighth of the cheddar (about 1 1/2 tablespoons). Spread one-quarter each of the vegetables and chicken evenly on top of the cheese (it will seem like a lot, but go with it). Top with one-eighth additional pepper Jack (2 1/2 tablespoons) and one-eighth additional cheddar (1 1/2 tablespoons).
- Fold the empty tortilla half over the toppings, pressing gently. Repeat with remaining tortillas.
- Cook the quesadillas: With a paper towel, carefully wipe out the skillet you used for the vegetables. Heat over medium to medium-low heat, adding a little butter or oil to the skillet if you’d like the tortillas crisper. Place 1 quesadilla in the pan with the folded edge running down the center and the open edge facing outward. Lay a second quesadilla down beside it facing the opposite direction so it fits in the skillet nicely. With the back of a spatula, lightly press down on the tops so they flatten (don’t worry if some of the cheese oozes out; it will become crispy and DELISH). Cook on the first side until golden and crisp, adjusting the heat as needed so the quesadillas crisp but do not burn, about 4 or so minutes depending upon your stove.
- Carefully flip and cook the other side for about 2 more minutes, until both sides are a yummy, lightly crisp golden brown.
- Let the quesadillas cool on a cutting board for a few minutes (or transfer to a 200 degrees F oven to keep warm while finishing remaining batches). When ready to serve, with a sharp knife or pizza cutter, slice into three pie-shaped wedges. Enjoy hot with toppings.
Video
Notes
- TO STORE: Refrigerate leftover quesadilla in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze the quesadilla in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Sign Me UpFrequently Asked Questions
While we enjoy this quesadilla with chicken, you could try swapping in cooked and shredded (or diced) pork, beef, or turkey. For a vegetarian option, try adding black beans.
If you’d like to bulk up your quesadilla a little more, you could add extra veggies, beans (like Instant Pot Black Beans), avocado slices, tomatoes, or any other filling ingredients you enjoy.
I recommend using whole wheat tortillas for the extra health benefits, but you can swap regular flour tortillas if you prefer. Corn tortillas would also work for this recipe, but they are typically much smaller than flour tortillas and tricker to hold together during cooking.
For those who are gluten free and enjoy using almond flour tortillas, those are another good option for this recipe.
Made these Chicken Quesadillas tonight for the hubby and myself and we totally enjoyed them. They were delicious!
Hi Eva! So glad you enjoyed the recipe! Thank you for this kind review!
I made it at home and my family loved it so much that they’re already asking when we can have it again. Thank you for the recipe
I was able to whip up the quesadilla in less than 30 minutes. I added small portion of mozzarella cheese and a splash of hot sauce in it and it was perfect! Next time I’ll try pork instead of chicken.
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review! Here is my pork version that we just love! https://www.wellplated.com/sweet-and-spicy-asian-pork-quesadillas/
WOW! Great recipe quick and easy to make. I have made it with different types of cheese. So good!
Hi Mikha! So glad you enjoyed the recipe! Thank you for this kind review!
First time to make quesadillas. Easy simple recipe with delicious results. Excellent pics and suggestions. My wife and I both enjoyed.
So happy to hear Russell! Thank you!
I can’t get enough of these chicken quesadillas. The combination of flavors is spot-on! Looking forward to more quick and easy recipes.
Whoo hoo! This is so great to hear, thanks!
I made these chicken quesadillas for a gathering, and they disappeared within minutes. Everyone loved them!
That’s fantastic, thank you!
Very good! My son loves these. We sometimes add salsa inside the quesadillas.
Hi Sandy! So glad you enjoyed the recipe! Thank you for this kind review!
Love this! Super easy, did everything you said, I added some shredded lettuce on top.
Sounds tasty! Thanks Alyssa!
Simple to make, Easy to follow and it was delicious!! Lots of flavor, my family enjoyed them so much. Loved this recipe!
Great to hear! Thank you Krista!
Easy & delicious! I used up leftover chicken then add lots of cheese in it. My boyfriend is picky, and said to save this recipe! We both loved it!
So glad you enjoyed it Felicia! Thank you!
We just loved these! Easy recipe with lots of flavor. I sautéed some red onion and garlic and added it on top of the chicken. SUPERB!
Sounds yummy! Thanks Mara!
SLAPPPPPIN🔥🔥🔥😜
Thanks David!
Oh, this is so good! I used a bit less cheese but otherwise followed the recipe exactly. Delicious!
Awesome! Thank you Betty!
Really loved this recipe but I’ll have to cut back on the salt next time.
So happy to hear Victoria! You can definitely adjust the amounts based on your own needs and also make sure you are using kosher salt.
They were delicious! I served mine with avocado and shredded lettuce on top. My husband took the leftovers for lunch the next day and said they were just as delicious!
We were looking for a quick dinner so decided to give this a try. We were surprised how good this was and it was so easy to make. This will certainly become part of our rotation.
Awesome! Thank you Katy!
Absolutely amazing! I added a little more garlic powder. My super picky son never wants to try anything new. The 4 year old even loved it. I felt so proud putting something of great flavor on the table. This is the first recipe of yours I have tried and I’m here to stay! Thank you!
That’s great to hear! Thank you!
It was AMAZING! I love the combination of flavors, it all went well together. Super easy to make. I served it with Guacamole.
Thanks Karel, so glad to hear this!!
Amazing!! It feels like I am making quesadillas every week & this is a great change! Love the chicken filling!
I experimented with this recipe tonight, and it was a huge hit! Surprisingly, all three of my finicky grandkids went back for seconds.
Great to hear, thank you Jackie!
I love the seasonings! The dish went together quickly, and it was delicious. I only use a few ingredients so it’s good for using up leftovers.
So glad to hear it, thank you!
Made these quickly with some extra chicken and those little street taco soft tortillas. The flavors are awesome. Packing a few for my husband to heat up at lunch as well. I’ll try this recipe again next time but I will use beef.
Great to hear, thank you Angela!
This was SO good! Saving and it will be in my regular rotation. The only adjustment I made was adding some cumin and omitting the salt because the chicken I used had plenty of salt to start with.
Sounds tasty! Thank you Vicki!
This recipe was amazing! I love how many veggies I was able to mix in there! My husband and I really enjoyed it and will be adding it to our rotation! My husband is dairy free so I used a can of refried beans in place of cheese to hold everything together. He said it was delicious.
Thanks Miranda!
Great flavor. Everyone loved them.
Thank you Maria!
These are awesome! Didn’t change a thing on the recipe. Grated my cheese.
Great to hear, thank you MM!
Super yummy… and easy with leftover chicken.
Thanks Carol!
Bon Appétit!
I’ve made many quesadillas before, but never followed a recipe. This was fabulous with my own little tweaks on seasoning. The method is perfect, thank you!
Glad you enjoyed it, KayDubb!
Really delicious made from ingredients I happened to have on hand. I can see this working with lots of different vegetables, and even without the chicken.
Glad to hear you enjoyed it, Julie! Thank you!
Sooo good. Enjoyed by everyone. That’s all that needs to be said!
Thanks Shia!
Loved these! Will make again.
Thanks Lisa!
Delicious! This will definitely be a regular in my meal rotations. And I like the idea of switching out the veggies for slightly different dishes. For my first run, I followed the recipe exactly as written and we all loved it!
Thank you Jennifer!
Havent cooked this yet, but it seems you left out the cooking of the chicken completely.
Hi Steven, you’ll be starting the recipe with “2 cups cooked diced or shredded chicken” It’s a great way to use up leftover chicken. If you need some ideas on how to cook it, listed in the post under the “TIP” section, we give about 9 different ways to make your chicken. Hope this helps and ENJOY!
Chicken was never mentioned once to cook
Hi Tim, it’s listed as the 4th ingredient: 2 cups cooked diced or shredded chicken.
I altered the recipe a bit, added sauteed tomatoes and use my own seasoning mix bit the cheese ration and assembly was Uber easy! I’ve always made it the hard way apparently! I also added a 3-4min bake after assembly at 350°. Thank you for the recipe.
Glad it worked out for you, Kasy.
I’m making chicken quesadillas for my computer science class, There are 18 students in my class + my teacher and the student aids might want some. They will love your chicken quesadilla recipe. So yummy!!!
Enjoy!
Very good. I used spinics, red and yellow peppers, pepper jack cheese and mild cheddar cheese (all that I had in house. Very good! I will add mushrooms next time (We don’t eat onions)
Thank you!
It was a great recipe. I just wish it clarified the cooking of the chicken. It should be an added step, not part of the ingredient list. The two people I shared this recipe with had the same confusion I did. If you miss that the chicken should be already cooked, it throws everything off.
Hi Justin, I’m glad you enjoyed the recipe. For this recipe the beauty of it, is to use up your leftover chicken. We spend some time in the post talking about how we love how fast and convenient these are when we use up our leftover chicken. We even go further giving tips on using store-bought rotisserie chicken. Hope this helps for the future!
I wanted something simple and quick to make for dinner tonight and I discovered your page. It’s great when you have all the ingredients on hand. Thank you for this recipe!
Yay! Thank you Danak!
This recipe is definitely a keeper. I made it for myself and a friend, and used mushrooms along with the bell pepper and onion. Delicious! I ate leftovers for two more nights. It went really well with salad and corn on the cob. I even froze some of it for later.
Thank you Judy!
Quick, easy, and just the comfort food I was looking for
Great to hear, thank you Mike!
FANTASTIC. Absolutely a crowd pleaser every time.
So glad you enjoyed it, Maria!
I’m not seeing where you cook the chicken. Is it raw going into the tortillas??
Hi Barb, we list the chicken in the ingredients as :2 cups cooked diced or shredded chicken. So you’ll start off with cooked chicken. Looking for a recipe for shredded chicken to use in the quesadillas, here you go! https://www.wellplated.com/how-to-cook-shredded-chicken/
This recipe never tells at what point to cook the chicken
Hi Jake, we list this chicken in the ingredients as :2 cups cooked diced or shredded chicken. So you’ll start off with cooked chicken. Looking for a recipe for shredded chicken to use in the quesadillas, here you go! https://www.wellplated.com/how-to-cook-shredded-chicken/
I would make this recipe again, it was great!! Perfect as written. Yum!
Great to hear! Thank you Pamela!
Delicious, I used carb free tortillas and they turned out so good!
Great to hear! Thank you, Angela!