These Cheesy Chicken Quesadillas deliver a golden, crispy tortilla with a molten, cheesy chicken center. The method ensures a structurally sound, flavorful result every time. Perfect for a quick lunch or satisfying dinner, these quesadillas are incredibly reliable and comforting.
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Why You’ll Love This Cheesy Chicken Quesadilla
- Quick & Satisfying: From fridge to plate in under 20 minutes.
- Perfect Texture: Crisp exterior with a gooey, tender interior.
- Endlessly Customizable: Easy to adapt with your favorite add-ins.
- Indulgent Yet Balanced: Comfort food that fits a healthy lifestyle.
Ingredients & Tools
- 2 large low carb tortillas (burrito-size works best)
- 1 cup cooked chicken, shredded or diced
- 1 ½ cups shredded cheese blend (a mix of Monterey Jack and cheddar is ideal)
- 2 tbsp olive oil or avocado oil, divided
- ¼ cup red onion, finely diced
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Tools: A large non-stick skillet or cast-iron pan, a spatula, a small bowl for mixing, and a sharp knife for slicing.
Notes: Don’t underestimate the power of a good cheese blend here—the Monterey Jack provides that epic meltiness, while the cheddar brings a sharp, tangy flavor. Using pre-cooked chicken is a huge time-saver; a rotisserie chicken works beautifully, but leftover grilled chicken is just as good.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 8 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 8 minutes | Cook Time: 10 minutes | Total Time: 18 minutes
Before You Start: Tips & Ingredient Notes
- Your tortilla choice matters. Not all low carb tortillas are created equal. Look for ones that are pliable and don’t crack when you fold them. Warming them for a few seconds in a dry pan before filling can make them even more flexible.
- Don’t skip the seasoning on the chicken. Even if your chicken is pre-cooked, tossing it with the chili powder and cumin before it goes into the quesadilla is a game-changer. It ensures every single bite is packed with flavor, not just the cheesy parts.
- Grate your own cheese if you can. I know, it’s an extra step, but pre-shredded cheese is coated with anti-caking agents like potato starch, which can prevent it from melting as smoothly and seamlessly as cheese you grate yourself.
- Get your mise en place ready. Quesadillas cook quickly, so have your filling mixed, your cheese measured, and your oil by the stove. This prevents you from scrambling and potentially burning your tortilla while you search for an ingredient.
How to Make Cheesy Chicken Quesadillas
Step 1: Start by preparing your filling. In a medium bowl, combine your shredded chicken, red onion, chili powder, cumin, garlic powder, and a good pinch of salt and pepper. Use a fork to toss everything together until the chicken is evenly coated with the spices. You’ll notice the aroma immediately—it’s that classic, warm Tex-Mex fragrance that lets you know you’re on the right track.
Step 2: Heat one tablespoon of oil in your large skillet over medium heat. You want the pan to be properly heated but not smoking hot. While it warms, lay one tortilla flat on your cutting board and sprinkle half of the shredded cheese evenly over one half of the tortilla only. This is crucial for the fold!
Step 3: Now, spoon all of the chicken mixture evenly over the cheese. Try to leave a small border around the edge so the filling doesn’t spill out during cooking. Top the chicken with the remaining half of the cheese. The cheese on the bottom and top acts like a delicious glue, holding the whole structure together.
Step 4: Carefully fold the bare half of the tortilla over the filled half, creating a perfect half-moon shape. Press down gently with your hand. Using your spatula, carefully transfer the assembled quesadilla to the preheated skillet. It might feel a little precarious, but it’ll hold!
Step 5: Cook for 3-4 minutes, until the bottom is golden brown and beautifully crisp. You can peek by gently lifting a corner with your spatula. You’re looking for a deep, spotty golden color, not a pale blonde. This is where the magic of texture happens.
Step 6: Here’s the tricky part—the flip. Slide your spatula fully under the quesadilla and, with a confident (but gentle!) wrist motion, flip it over. If you’re nervous, you can use a second spatula to help guide it. Cook for another 3-4 minutes on the second side until it’s equally golden and the cheese is audibly sizzling and melted inside.
Step 7: Transfer the finished quesadilla to a cutting board. Wipe the skillet clean with a paper towel, add the remaining tablespoon of oil, and repeat the entire process with the second tortilla and the remaining filling to make your second quesadilla.
Step 8: Let the quesadillas rest on the cutting board for just a minute before slicing. I know it’s tempting to dive right in, but this brief rest allows the cheese to set slightly, which means a cleaner cut and less oozing out the sides when you slice it. Use a sharp chef’s knife or a pizza cutter to slice each quesadilla into three or four wedges.
Step 9: For the final flourish, scatter the freshly chopped cilantro over the top if you’re using it. It adds a lovely pop of fresh color and a bright, herbal note that cuts through the richness of the cheese beautifully. Serve immediately while they’re hot and the cheese is at its peak gooeyness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reviving: Reheat in a dry skillet or air fryer to restore crispness.
Serving Suggestions
Complementary Dishes
- A crisp, simple side salad — The fresh, acidic bite of greens with a lime vinaigrette provides a perfect counterbalance to the rich, cheesy quesadilla, cleansing the palate between bites.
- Cool and creamy guacamole — The creamy texture and rich, fatty flavor of avocado is a classic pairing that feels almost mandatory, adding another layer of coolness and depth.
- A quick pico de gallo — The juicy, chunky tomatoes and sharp onions in a fresh salsa bring a burst of moisture and acidity that makes each bite of the quesadilla even more exciting.
Drinks
- An ice-cold Mexican lager — The light, crisp, and slightly bitter notes of a cold beer are a timeless match for the spicy, cheesy flavors, making for a truly refreshing combination.
- A sparkling agua fresca — For a non-alcoholic option, the subtle sweetness and effervescence of a lime or strawberry agua fresca cuts through the fat and leaves your palate feeling refreshed.
- Iced tea with a squeeze of lime — The tannins in the tea and the sharp citrus note provide a simple, clean contrast that doesn’t compete with the main event on your plate.
Something Sweet
- Chocolate-dipped strawberries — After a savory and slightly spicy meal, the combination of juicy, sweet berry and rich, dark chocolate is a light yet deeply satisfying way to end things on a high note.
- A small bowl of fresh berries with whipped cream — It’s effortless, refreshing, and the natural sweetness of raspberries or blueberries provides a lovely, light finale without feeling too heavy.
- A square of high-cacao dark chocolate — Let a single piece of good quality dark chocolate slowly melt on your tongue; it’s a sophisticated, simple end to the meal that satisfies a sweet craving perfectly.
Top Mistakes to Avoid
- Overfilling the tortilla. It’s so tempting to pack in as much chicken and cheese as possible, but this is the number one reason quesadillas burst open. A moderate, even layer is key to a successful flip and a neat final product.
- Cooking on too high heat. Impatience leads to a burnt, bitter tortilla with cold, unmelted cheese in the middle. Medium heat is your friend—it gives the cheese enough time to melt completely while the tortilla achieves a perfect, deep golden brown.
- Using a flimsy spatula. A thin, bendy spatula will betray you during the flip. Use a sturdy, wide-turner style spatula that can fully support the weight of the quesadilla for a smooth, confident maneuver.
- Slicing immediately after cooking. I’ve messed this up before too… cutting into a quesadilla straight from the pan sends molten cheese rushing out, leaving you with a deflated shell. That one-minute rest is non-negotiable.
Expert Tips
- Tip: Add a thin layer of “glue” cheese. Before you add your main filling, sprinkle a very light layer of cheese directly onto the tortilla. When it melts, it creates a seal that helps lock the other ingredients in place, preventing them from shifting around when you flip.
- Tip: Press down gently after flipping. Once you’ve successfully flipped the quesadilla, use your spatula to press down on it gently for a few seconds. This improves surface contact with the pan for even browning and helps meld the layers together.
- Tip: Keep finished quesadillas warm in the oven. If you’re making a batch for a crowd, heat your oven to 200°F (95°C) and place finished quesadillas on a wire rack set over a baking sheet. This keeps them warm and, crucially, keeps the steam from making the bottom soggy.
- Tip: Customize with a flavor-packed spread. For an extra punch, mix a tablespoon of sour cream or mayonnaise with a teaspoon of taco seasoning and spread a very thin layer on the inside of the tortilla before adding the cheese. It adds incredible moisture and flavor.
FAQs
Can I make these quesadillas ahead of time?
You can absolutely prep the filling ahead of time! Mix the seasoned chicken and store it in an airtight container in the fridge for up to 2 days. I don’t recommend assembling the whole quesadilla in advance, as the tortilla can become soggy. The actual cooking is so fast that it’s best done right before serving for that perfect crisp texture.
What’s the best way to reheat leftovers?
The key to reviving a quesadilla is to re-crisp the tortilla. The microwave will make it soft and rubbery. Instead, warm it in a dry skillet over medium heat for 2-3 minutes per side, or until hot and crisp again. An air fryer at 375°F (190°C) for 3-4 minutes also works wonders.
My cheese keeps leaking out and burning in the pan. What am I doing wrong?
This usually means your heat is too high, causing the cheese to melt and bubble out too quickly before the tortilla seals. Lower your heat to a true medium. Also, ensure you’re not overfilling and that you’re leaving that crucial half-inch border around the edge to contain the melt.
Can I use a different type of protein?
Of course! This recipe is wonderfully adaptable. Shredded beef, ground turkey, or even black beans (if they fit your macros) are all fantastic substitutes. Just make sure whatever you use is already cooked and well-seasoned before it goes into the tortilla.
Why do you only put filling on one half of the tortilla?
This is the classic method for a half-moon quesadilla, which is much easier to flip and manage in the pan than a full, folded-over one. By filling and then folding, you create a sturdier structure that contains the filling better and gives you that perfect, crispy surface area on both sides.
Cheesy Chicken Quesadillas
Make the best Cheesy Chicken Quesadillas in under 20 minutes! Get our easy recipe for a crispy, gooey, and flavorful meal. Cook this crowd-pleaser tonight!
Ingredients
For the Ingredients
-
2 large low carb tortillas (burrito-size works best)
-
1 cup cooked chicken (shredded or diced)
-
1 ½ cups shredded cheese blend (a mix of Monterey Jack and cheddar is ideal)
-
2 tbsp olive oil or avocado oil (divided)
-
¼ cup red onion (finely diced)
-
1 tsp chili powder
-
½ tsp ground cumin
-
¼ tsp garlic powder
-
Salt and black pepper (to taste)
-
2 tbsp fresh cilantro (chopped, optional, for garnish)
Instructions
-
Start by preparing your filling. In a medium bowl, combine your shredded chicken, red onion, chili powder, cumin, garlic powder, and a good pinch of salt and pepper. Use a fork to toss everything together until the chicken is evenly coated with the spices.01
-
Heat one tablespoon of oil in your large skillet over medium heat. You want the pan to be properly heated but not smoking hot. While it warms, lay one tortilla flat on your cutting board and sprinkle half of the shredded cheese evenly over one half of the tortilla only. This is crucial for the fold!02
-
Now, spoon all of the chicken mixture evenly over the cheese. Try to leave a small border around the edge so the filling doesn’t spill out during cooking. Top the chicken with the remaining half of the cheese. The cheese on the bottom and top acts like a delicious glue, holding the whole structure together.03
-
Carefully fold the bare half of the tortilla over the filled half, creating a perfect half-moon shape. Press down gently with your hand. Using your spatula, carefully transfer the assembled quesadilla to the preheated skillet. It might feel a little precarious, but it’ll hold!04
-
Cook for 3-4 minutes, until the bottom is golden brown and beautifully crisp. You can peek by gently lifting a corner with your spatula. You’re looking for a deep, spotty golden color, not a pale blonde. This is where the magic of texture happens.05
-
Here’s the tricky part—the flip. Slide your spatula fully under the quesadilla and, with a confident (but gentle!) wrist motion, flip it over. If you’re nervous, you can use a second spatula to help guide it. Cook for another 3-4 minutes on the second side until it’s equally golden and the cheese is audibly sizzling and melted inside.06
-
Transfer the finished quesadilla to a cutting board. Wipe the skillet clean with a paper towel, add the remaining tablespoon of oil, and repeat the entire process with the second tortilla and the remaining filling to make your second quesadilla.07
-
Let the quesadillas rest on the cutting board for just a minute before slicing. I know it’s tempting to dive right in, but this brief rest allows the cheese to set slightly, which means a cleaner cut and less oozing out the sides when you slice it. Use a sharp chef’s knife or a pizza cutter to slice each quesadilla into three or four wedges.08
-
For the final flourish, scatter the freshly chopped cilantro over the top if you’re using it. It adds a lovely pop of fresh color and a bright, herbal note that cuts through the richness of the cheese beautifully. Serve immediately while they’re hot and the cheese is at its peak gooeyness.09
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