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This easy-to-make chicken quesadilla is to die for. It is so delicious and comforting you would want to have more than one. They are the perfect simple and quick dinner recipe to make on a weeknight. Everyone will love it.
The perfect go-to Quesadilla recipe out there. The flavors are just amazing and overall a very comforting meal. It is also very versatile in the sense you can add in more veggies, change up the protein, and make it spicy if you like. This easy chicken Quesadilla is better than restaurant Quesadillas and you make it right at home. The chicken is cooked in with a Mexican veggie blend and then added to a tortilla with some shredded cheese. Cooked right on the pan over medium heat and then served immediately. Serve as your main meal with some potatoes or salad.
Why you will love this chicken Quesadilla
- Simple and Easy: Making this Quesadilla is very easy and takes about 30 minutes to make. Made with simple ingredients that you either already have or are readily available at stores.
- Kid-friendly: The kids will love this chicken Quesadilla and will ask for you to make it all the time.
- Delicious: The flavor of this Easy chicken Quesadilla is just out of this world good. Better than anything you would even get at restaurants.
Ingredients you will need for this homemade Quesadilla
- Olive oil: Use olive oil or you may use any other oil of chocie
- Chicken breasts: We recommend you use chicken breasts. But boneless chicken thighs will do.
- Taco seasoning mix: This seasoning works really well. If you have fajita seasoning on hand it will also be ok to use.
- Red bell peppers: or you may use any of the other colored bell peppers
- Sweet chili sauce: This ingredient will give that sweet and tangy taste to Quesadilla. Just trust us.
- Tomato passata: If you cannot find tomato passata, then go with tomato puree.
- Green onions: We loved the taste of added onions, but if you are making it for picky eaters, you may skip it.
- Tortilla: Use any flour tortilla of choice.
- Shredded cheese: Monterey jack cheese or Mexican blend
How to make this easy and simple chicken Quesadilla
Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
Add the chicken in a single layer and sprinkle with the taco seasoning. Cook, stirring often until cooked through.
Stir in the bell pepper and continue to cook for a couple of minutes, or just until it softens.
Remove from heat and stir in the sweet chili sauce, tomato passata, and green onions.
Lay one tortilla on a sheet pan and spread the chicken mixture over half of it. Top the same half with shredded cheese, then fold it.
Repeat with the remaining tortillas. Quickly clean the frying pan and preheat over medium-low heat.
Drizzle with a bit of the remaining oil. Cook the tortillas in batches, until golden brown and the cheese inside is melted.
Serve immediately while warm.
What to serve with this chicken Quesadilla
- Crispy Smashed Potato
- Garlic Parmesan Potato Wedges
- Baked Sweet Potato Wedges
- Baked Zucchini Chips
- Air Fryer Zucchini Fries
- Easy Zucchini Fritters
Frequently asked questions
You can get as creative as you want with your quesadilla. Choose whether you will be adding any protein like beef, chicken, or shrimp. Use any veggies to cook your protein with like corn, peppers, onions, and so on along with spices like Taco seasoning or fajita seasoning. You will also need a cheese blend to make the quesadilla like pepper jack, Monterey Jack, or a Mexican Cheese Blend.
We definitely recommend that you use shredded cheese in quesadillas. Our top picks are Monterey jack cheese or a shredded Mexican blend. They melt nicely and taste best.
The pan you cook the quesadillas in needs to be greased slightly inorder to get perfectly crispy quesadillas. Do not over grease the pan so you don’t get up with greesy and sogging quesadillas.
REcipe notes and Tips
- you may use boneless chicken thighs or any other meat of your choice. Consider using shrimp
- tomato passata can be found in stores, but you may use tomato puree
- any other oil can be substituted
- if you like spicy food, you may add some chili or cayenne pepper while you cook the chicken.
- use your favorite tortilla or a gluten-free option if needed.
- eat the Quesadilla right after they are made because they might get soggy.
- not suitable to freeze. You may store leftovers and cook them in the pan again to get that crunchy and toasty exterior because they may get a bit soggy after you store them.
Other easy and healthy recipes you may like
- Beef and Broccoli Stir Fry
- Creamy Chicken Tikka Masala
- Mediterranean Quinoa Salad
- Crispy Oven-Baked Asparagus
- Creamy Chicken Fajita Skillet
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Easy Chicken Quesadilla
Ingredients
- 2 tbsp olive oil, divided
- 2 chicken breasts, cut into small bite-size pieces
- 1 tbsp taco seasoning mix
- 1 red bell pepper, diced
- 4 tbsp sweet chili sauce
- 4 tbsp tomato passata, or tomato puree
- 4 green onions, sliced
- 4 large flour tortillas, or GF tortilla
- 2 cups shredded Monterey jack cheese or Mexican blend
Instructions
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat.
- Add the chicken in a single layer and sprinkle with the taco seasoning. Cook, stirring often until cooked through.
- Stir in the bell pepper and continue to cook for a couple of minutes, or just until it softens.
- Remove from heat and stir in the sweet chili sauce, tomato passata, and green onions.
- Lay one tortilla on a sheet pan and spread the chicken mixture over half of it. Top the same half with shredded cheese, then fold it.
- Repeat with the remaining tortillas.
- Quickly clean the frying pan and preheat over medium-low heat.
- Drizzle with a bit of the remaining oil. Cook the tortillas in batches, until golden brown and cheese inside is melted.
- Serve immediately while warm.
Notes
- serving size: per tortilla.
- you may use boneless chicken thighs or any other meat of your choice. Consider using shrimp
- tomato passata can be found in stores, but you may use tomato puree
- any other oil can be substituted
- if you like spicy food, you may add some chili or cayenne pepper while you cook the chicken.
- use your favorite tortilla or a gluten-free option if needed.
- eat the Quesadilla right after they are made because they might get soggy.
- not suitable to freeze. You may store leftovers and cook them in the pan again to get that crunchy and toasty exterior because they may get a bit soggy after you store them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
