15-Minute Chicken Quesadillas Recipe
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Chicken quesadillas are my no-brainer solution when I need something hot, cheesy, and ready fast. A little leftover salsa chicken, some shredded cheese, and a skillet are all it takes to make something that feels way more satisfying than the effort required. If I have extra veggies on hand, I’ll toss them in too, but even the basic version hits the spot.
When I’ve got leftover slow cooker salsa chicken, this is the first thing in mind to make. It’s fast, filling, and flexible. If I have a little extra time, I’ll throw in sautéed bell peppers or mushrooms, but even plain, it works. These are great for lunch in between tasks, a late dinner when you’re too tired to cook, or stacked on a platter for friends to snack on.
Why You’ll Love This Recipe
- Everyday ingredients: Everything you need is probably already in your kitchen.
- Quick and easy: Just layer, heat, and flip.
- Smart use of leftovers: A great way to use up leftover chicken or roasted veggies.
- Make it your own: Use your favorite fillings, mix in extra veggies, or load them up with toppings.
- Big flavor: Creamy cheese, tender chicken, and just the right kick of spice.
- Lunchbox-friendly: These pack up easily for work, school, or anytime you need something tasty you can take with you.
How to Make Chicken Quesadillas
With just 5 minutes to prep and 10 to cook, these chicken quesadillas come together faster than takeout. All it takes is a quick fill, fold, and skillet fry, and you’re ready to slice and serve.
Scroll down to grab the printable recipe card with all the ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Tortillas: I usually go with 10-inch tortillas, but any size works. Just use what you have and adjust the filling to match. Use regular flour tortillas or store-bought gluten-free or low-carb ones. For something extra wholesome, try our homemade cauliflower tortillas!
- Mexican blend cheese: Freshly shredded cheese melts so much better than the bagged kind and doesn’t have any anti-caking agents.
- Cooked chicken: Shredded or diced both work great. Leftovers from meal prep are perfect, or you can make a quick batch just for this.
- Butter: Used to toast the quesadillas and give them that golden, crispy finish.
- Sour cream
- Lime
Step-By-Step Instructions
No need to put up with soggy middles or flavorless bites anymore. These three simple steps give you crisp, golden quesadillas with a rich, melty center that actually tastes like something you want to eat.
Step 1: Assemble
Place the tortillas on your work surface and cover one half of each with shredded cheese. Add the chicken evenly over the cheese, then fold the tortillas over to close them.
Step 2: Cook
Melt a little butter in a large skillet over medium heat. Add one or two quesadillas at a time, depending on the size of your pan. Cook until the bottom is golden and crisp, then flip and cook the other side until the cheese is melted and both sides are nicely browned.
Step 3: Serve
Cut each quesadilla into halves or thirds and serve right away with a spoonful of sour cream and a few lime wedges on the side.
Substitutions
No need to stress if you’re out of something. This recipe is flexible and works with what you’ve already got. Here are a few easy swaps to try:
- Mexican blend cheese: If you can’t find the pre-shredded blend, mix up your own with cheddar, Colby Jack, and Pepper Jack. Monterey Jack on its own also melts beautifully.
- Chicken: Rotisserie chicken is a great time-saver, but you can swap in grilled chicken, leftover beef, bacon, ham, or even tuna.
- Butter: If you’re out of butter or just prefer it, cooking oil gets the job done too and still gives a nice crisp finish.
- Sour cream: No sour cream? Greek yogurt makes a great stand-in, or you can top with guacamole for a creamy twist.
Expert Tips
- Stick to medium heat: This gives the tortillas time to crisp up while the cheese melts nice and evenly without burning.
- Press gently: After flipping, press the quesadilla lightly with a spatula. It helps the cheese melt and holds everything together.
- Go easy on the filling: Too much stuffing makes the quesadilla tricky to flip and can cause everything to spill out.
- Crisp, not greasy: Use just enough butter or oil to coat the pan. Too much can make them soggy. If you’re not serving right away, let them rest on a wire rack so they stay nice and crispy.
How to Store This Recipe
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 weeks. To reheat, warm them in a skillet over medium heat to bring back the crispiness, or wrap them in foil and bake at 350 F for about 10 minutes until heated through.
What to Serve with Chicken Quesadillas
Chicken quesadillas go even better with a few tasty extras. Top them with sour cream, salsa, guacamole, queso, or pico de gallo for added flavor.
For sides, try a fresh salad like avocado tomato salad, refried beans, jalapeño poppers, grilled corn, or a bowl of chips with your favorite dip.
More Easy Mexican-Inspired Recipes To Try
- Sheet pan chicken fajitas
- Quesabirria tacos
- Ground beef lettuce wraps
- Slow cooker taco soup
- Mexican omelette
No-Fuss Chicken Quesadillas Recipe
Ingredients
- 4 (10-inch) flour tortillas burrito-size, use almond flour, coconut flour, or homemade cauliflower for a gluten-free or low-carb option
- 3 cups shredded Mexican blend cheese or Monterey Jack cheese
- 2 cups salsa chicken or other cooked shredded or diced chicken
- 2 teaspoons butter or cooking oil
- ½ cup sour cream for serving
- 1 medium lime cut into wedges for serving
Instructions
- Place the tortillas on your work surface and cover one half of each with shredded cheese. Add the chicken evenly over the cheese, then fold the tortillas over to close them.
- Melt a little butter in a large skillet over medium heat. Add one or two quesadillas at a time, depending on the size of your pan. Cook until the bottom is golden and crisp, then flip and cook the other side until the cheese is melted and both sides are nicely browned.
- Cut each quesadilla into halves or thirds and serve right away with a spoonful of sour cream and a few lime wedges on the side.
Notes
- After flipping, press the quesadilla lightly with a spatula. It helps the cheese melt and holds everything together.
- Use just enough butter or oil to coat the pan. Too much can make them soggy. If you’re not serving right away, let them rest on a wire rack so they stay nice and crispy.
Nutrition & Macros
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