Can I make chicken quesadilla ahead of time?

Yes, you can assemble chicken quesadillas up to a day in advance and store them in the refrigerator. Cook them just before serving to ensure they stay crispy and the cheese melts perfectly.

What’s the best cheese for chicken quesadilla?

Monterey Jack melts beautifully for a creamy texture, cheddar adds a sharp bite, and a blend of both provides the best balance of flavor and melt.

How do I keep quesadillas from getting soggy?

Avoid overfilling your quesadilla and cook it over medium heat. This ensures the cheese melts while keeping the tortillas golden and crisp without becoming soggy.

Can I use leftover roast chicken for quesadillas?

Absolutely! Leftover roast or rotisserie chicken works perfectly for quesadillas. Just shred or dice it and warm it up with your chosen seasonings before assembling.

Can I freeze chicken quesadillas?

Yes, wrap cooked quesadillas tightly in foil or plastic wrap, place in an airtight freezer bag, and freeze for up to 2 months. Reheat in a skillet or oven for best texture.

Cheesy Chicken Quesadilla – Ready in 20 Minutes

Name: Chicken Quesadilla
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 large flour tortillas (or gluten-free tortillas); 1 cup cooked chicken breast, shredded or diced; 1 cup shredded cheese (cheddar, Monterey Jack, or a blend); 1/4 cup red bell pepper, finely diced; 1/4 cup onion, finely diced; 1 tablespoon fresh cilantro, chopped; 1 tablespoon olive oil or butter; Salt and pepper, to taste; Salsa and lime wedges, for serving

Description

Easy homemade chicken quesadilla with golden tortillas, gooey cheese, juicy chicken, and fresh herbs. Ready in just 20 minutes and perfect for lunch, dinner, or a party snack.

Ingredients

Scale

2 large flour tortillas (or gluten-free tortillas)
1 cup cooked chicken breast, shredded or diced
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/4 cup red bell pepper, finely diced
1/4 cup onion, finely diced
1 tablespoon fresh cilantro, chopped
1 tablespoon olive oil or butter
Salt and pepper, to taste
Salsa and lime wedges, for serving

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Instructions

Dice the onion and red bell pepper into small, even pieces. Shred or dice cooked chicken breast. Chop fresh cilantro.
Heat olive oil or butter in a non-stick skillet over medium heat. Add onion and bell pepper; sauté for 2–3 minutes until softened and fragrant.
Add the cooked chicken, season with salt and pepper, and cook for another 2 minutes until heated through.
Lay one tortilla on a clean surface. Sprinkle half the shredded cheese, then the chicken mixture, cilantro, and the remaining cheese. Top with the second tortilla.
Transfer the quesadilla to the skillet. Cook for 2–3 minutes per side until golden brown and the cheese is melted.
Let rest for 1 minute, then slice into wedges and serve with salsa and lime wedges.

Notes

Use rotisserie chicken for a faster option.
For extra crispiness, brush tortillas with butter before cooking.
For vegetarian, swap chicken for black beans and roasted veggies.
Use freshly shredded cheese for better melting.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-fried
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 60 mg