Chicken Quesadillas

Chicken quesadillas are an easy, satisfying meal the whole family will love. This chicken quesadilla recipe makes a quick weeknight dinner.

I’m not sure about you, but I love a good cheesy chicken quesadilla. They are so easy to make and they’re perfect for an easy weeknight dinner option.

This recipe is one of my favorites that my family has used over the years and it’s always a hit with everyone that tries it! Give this one a try tonight – you’ll be glad you did!

Our Chicken Quesadillas Recipe is made with simple ingredients like sour cream, cheese, chicken and flour tortillas. It’s quick to prepare and tastes delicious too! We like to serve ours with our homemade Pico de Gallo. Yum!

About the Ingredients for Chicken Quesadillas

Chicken – Take advantage of the time-saving convenience of ready-made rotisserie chicken. Use a combination of dark and light meat for the best results. Either option can be used for this application, however, the dark meat is juicier and adds more flavor. If rotisserie chicken is not available, cooked and shredded boneless, skinless chicken thighs are an excellent alternative.

Sour Cream – Full fat sour cream.

Taco Seasoning – You can use store bought taco seasoning but homemade taco seasoning is super easy to make.

For fast weeknight Mexican or Tex-Mex-themed meals, prepare double, triple, or larger batches of the taco seasoning mix. The unused portion can be stored in an airtight container for several months.

Salt & Pepper – Although the taco seasoning includes salt and black pepper, adding a light sprinkle of both to the cooked chicken adds a nice touch of additional flavor to this recipe.

Tortillas – Just store bought is fine, but if you like to make them homemade, that is wonderful.

Butter – For frying. It’s tasty. For best results, carefully wipe the skillet with a clean, damp cloth and add a fresh pat of butter before toasting each tortilla. Reusing the butter in the skillet can cause the tortillas to develop an unpleasant dark brown color.   

Cheese – If you can’t find Mexican blend cheese substitute with cheddar or pepper jack.

Looking for More Mexican Inspired Recipes?

Check out more of my favourite mexican dishes:

Garden fresh, this Easy Roasted Jalapeño Salsa Verde Recipe is a delicious summer appetizer that you can can for later or enjoy immediately!

This easy beef enchiladas recipe is packed with flavor and is sure to become a favourite weeknight family dinner.

This Skillet Carne Asada features a steak marinated in a perfect combination of citrus, chili and cilantro for the most flavourful tacos.

How to Make Chicken Quesadillas

Yields: 6 quesadillas | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

Quesadilla Ingredients:
2 c. cooked chicken, shredded
1 c. sour cream
1½ – 2 T. taco seasoning
Sea salt and black pepper, to taste
6 large flour tortillas
¼ c. unsalted butter, cut into 6 equal-sized chunks
1½ c. Mexican blend cheese
Optional: 3 T. fresh cilantro leaves, chopped + more for garnish

To Serve:
2 large limes, cut into wedges
Diced avocado or guacamole
Pico de Gallo

Directions:

Place the top oven rack in the center position and pre-heat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or Silpat™ baking mat and set aside.

Add the shredded chicken to a large bowl and set aside.

Combine the sour cream and taco seasoning in a smaller bowl and stir to combine.

Add one-half cup of the seasoned sour cream to the shredded chicken and season with additional salt and black pepper, to taste. Toss to combine and set aside.

Note: Reserve the remaining seasoned sour cream for serving.

Heat a large, non-stick skillet over medium heat. Add a chunk of butter and spread over the bottom of the skillet with a spatula as it melts. Add a tortilla to the hot skillet and toast on one side for about 1 minute, or just until golden brown, as shown.

Transfer the toasted tortilla to the prepared baking sheet, toasted side down. Carefully wipe out the skillet with a clean, damp cloth, then add another chunk of butter. Once the bottom of the skillet is coated, add a second tortilla.

While the second tortilla is toasting, add one-sixth of the seasoned chicken meat and one-quarter cup of the shredded cheese to one half of the non-toasted side of the first tortilla.

Note: If using, add the chopped cilantro at this stage, as well.

Fold the tortilla over, as shown, and press down with a spatula to set. Set aside.

Repeat Steps #6 – #8 until all tortillas are toasted, filled, and arranged on the prepared baking sheet. Place the baking sheet in the pre-heated oven for 8-10 minutes, or just until the cheese is melted and the quesadilla is heated through.

Remove from oven and cool slightly before cutting each quesadilla into thirds. Sprinkle with some fresh cilantro and serve immediately with lime wedges, diced avocado (or guacamole), Pico de Gallo, and the remaining seasoned sour cream on the side. Enjoy!