I Appreciate How Easy It Is To Customize With Ingredients I Already Have On Hand. The Blend Of Mexican Cheese And Monterey Jack Creates The Perfect Melt, While The Seasoned Chicken Adds Bold Flavor. I Like That It Cooks Quickly In A Skillet And Turns Out Crispy On The Outside And Gooey On The Inside. It Is Perfect For Family Dinners, Casual Gatherings, Or Even A Fun Weekend Lunch.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
4 Large Flour Tortillas (10-Inch) 2 Cups Cooked Chicken Breast, Shredded 1½ Cups Mexican Cheese Blend, Shredded ½ Cup Monterey Jack Cheese, Shredded 1 Medium Bell Pepper, Diced ½ Medium Red Onion, Finely Diced 2 Tablespoons Olive Oil Or Butter 1 Teaspoon Chili Powder ½ Teaspoon Cumin ½ Teaspoon Garlic Powder Salt And Pepper, To Taste
Directions
I Start By Mixing The Shredded Chicken With Chili Powder, Cumin, Garlic Powder, Salt, And Pepper Until Evenly Coated. This Simple Seasoning Blend Adds Incredible Depth Of Flavor.
Next, I Dice The Bell Pepper And Red Onion Into Small, Uniform Pieces About ¼-Inch In Size So They Cook Evenly And Distribute Well In Every Bite.
To Build The Quesadilla, I Lay A Tortilla Flat And Sprinkle Half Of The Mexican Cheese Blend Over One Half. I Add A Layer Of Seasoned Chicken, Diced Vegetables, Monterey Jack Cheese, And The Remaining Mexican Cheese. Then I Fold The Tortilla Over To Create A Half-Moon Shape.
I Heat Oil Or Butter In A Large Skillet Over Medium Heat. I Cook The Quesadilla For 3 To 4 Minutes Per Side Until Golden Brown And The Cheese Is Fully Melted. I Make Sure Not To Rush This Step So The Outside Gets Crispy Without Burning.
Once Cooked, I Let The Quesadilla Rest For 2 To 3 Minutes Before Cutting. This Helps The Cheese Set Slightly And Keeps The Filling From Spilling Out.
Finally, I Slice Into Triangular Wedges Using A Sharp Knife Or Pizza Cutter And Serve Immediately While Hot And Gooey. I Like To Garnish With Fresh Cilantro And Serve With Sour Cream, Guacamole, And Salsa.
Servings And Timing
This Recipe Makes 4 Servings. Prep Time: About 20 Minutes Cook Time: About 20 Minutes Total Time: 40 Minutes
Variations
I Sometimes Add Sautéed Mushrooms Or Corn For Extra Texture And Flavor. If I Want A Spicy Kick, I Include Jalapeño Slices Or A Dash Of Hot Sauce. For A Different Protein Option, I Swap The Chicken For Steak Strips Or Even Black Beans For A Vegetarian Version. I Also Enjoy Using Whole Wheat Tortillas For A Slightly Heartier Texture.
Storage/Reheating
I Store Leftover Quesadillas In An Airtight Container In The Refrigerator For Up To 3 Days. To Reheat, I Warm Them In A Skillet Over Medium-Low Heat To Restore Their Crispiness. I Avoid Microwaving If Possible Because It Can Make The Tortilla Soft, But If I Do, I Heat In Short Intervals.
FAQs
Can I Use Rotisserie Chicken?
I Often Use Rotisserie Chicken For Convenience. It Saves Time And Still Delivers Great Flavor.
How Do I Keep The Quesadilla From Getting Soggy?
I Avoid Overfilling And Make Sure The Skillet Is Properly Heated Before Cooking. Letting It Rest Before Cutting Also Helps.
Can I Bake Instead Of Pan-Fry?
I Bake Them In A Preheated Oven At 400°F For About 10 To 12 Minutes, Flipping Halfway Through For Even Browning.
What Is The Best Cheese Combination?
I Prefer A Mexican Blend With Monterey Jack For Smooth Melting, But Cheddar Or Pepper Jack Also Work Well.
Can I Make These Ahead Of Time?
I Assemble Them Ahead Of Time And Store In The Refrigerator. When Ready To Serve, I Cook Them Fresh For The Best Texture.
Conclusion
I Love How This Family Favorite Chicken Quesadilla Recipe Brings Simple Ingredients Together Into A Crispy, Cheesy, Flavorful Meal. It Is Easy To Prepare, Easy To Customize, And Always A Hit At The Table. Once I Make It, It Quickly Becomes A Staple In My Meal Rotation.
Family Favorite Chicken Quesadilla Recipe is loaded with seasoned shredded chicken, melty Mexican cheese blend, and sautéed peppers and onions. This easy homemade quesadilla recipe is perfect for weeknight dinners, family meals, and quick comfort food.
Author:Sarah
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Mexican
Ingredients
4 large flour tortillas (10-inch)
2 cups cooked chicken breast, shredded (rotisserie chicken works great)
1½ cups Mexican cheese blend, shredded
½ cup Monterey Jack cheese, shredded
1 medium bell pepper, diced (any color)
½ medium red onion, finely diced
2 tablespoons olive oil or butter
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper, to taste
Instructions
Season the Chicken:
In a bowl, mix shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
Prep the Vegetables:
Dice bell pepper and red onion into small, uniform ¼-inch pieces for even cooking and balanced flavor.
Assemble the Quesadillas:
Lay a tortilla flat. Sprinkle half of the Mexican cheese blend over one half. Add seasoned chicken, diced vegetables, Monterey Jack cheese, and remaining Mexican cheese. Fold tortilla over to create a half-moon shape.
Cook Until Golden:
Heat olive oil or butter in a large skillet over medium heat. Cook quesadilla for 3–4 minutes per side until golden brown and cheese is fully melted. Avoid high heat to prevent burning.
Rest Before Cutting:
Let quesadillas rest for 2–3 minutes to allow the cheese to set slightly for clean slicing.
Slice & Serve:
Cut into triangular wedges using a sharp knife or pizza cutter. Serve hot with sour cream, guacamole, salsa, and optional fresh cilantro garnish.
Notes
Use freshly shredded cheese for best melting results.
For extra crispiness, lightly brush the outside of the tortilla with oil before cooking.
Add sliced jalapeños for heat.
Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for best texture.
You can substitute chicken with steak or sautéed mushrooms for variation.
