Easy Chicken Quesadillas Recipe (Cheesy, Flavorful & Perfect for Dinner!)

If you’re looking for a quick, cheesy, and flavor-packed dinner idea, these homemade chicken quesadillas are about to become your new go-to recipe. With juicy seasoned chicken, sautéed peppers and onions, and gooey melted cheese folded inside crispy tortillas, this dish is a crowd-pleaser every time.

Perfect for weeknight dinners, casual parties, or even game-day appetizers, chicken quesadillas are the ultimate comfort food that’s both versatile and easy to make. Whether you serve them with salsa, sour cream, or guacamole, they’re guaranteed to disappear fast!

Why You’ll Love This Chicken Quesadilla Recipe

• Quick & easy – Ready in just 45 minutes with simple pantry ingredients.
  
• Family-friendly – Mildly spiced, cheesy, and customizable for picky eaters.
  
• Versatile – Great for lunch, dinner, or party appetizers.
  
• Restaurant-quality at home – Crispy outside, melty inside, and packed with flavor.
  

Chicken Quesadillas Recipe

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Category

Appetizer

Cuisine

Mexican-American

Servings

10

Prep Time

20 minutes

Cook Time

25 minutes

Calories

472

This authentic chicken quesadilla recipe features tender broiled chicken seasoned with fajita spices, colorful bell peppers, onions, and a melty mix of Cheddar and Monterey Jack cheese. Folded into golden tortillas and baked to perfection, these quesadillas are perfect for Mexican-inspired dinners, casual gatherings, or a quick weeknight meal.

Author:

Guiseppe

Ingredients

• 1 lb Chicken Breast (skinless, boneless, diced)

• 1.27 oz packet fajita seasoning

• 1 tbsp Vegetable Oil

• 2 Green Bell Peppers (chopped)

• 2 Red Bell Peppers (chopped)

• 1 medium Onion (chopped)

• 10 pcs Flour Fortillas (10-inch)

• 8 oz Cheddar cheese (shredded)

• 8 oz Monterey Jack cheese (shredded)

• 1 tbsp Bacon Bits (optional)

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Directions

1. Preheat broiler and lightly grease a baking sheet.
2. Season chicken – Toss diced chicken with fajita seasoning. Spread onto the baking sheet and broil until fully cooked (about 5 minutes).
3. Cook vegetables – In a large skillet, heat oil over medium heat. Add bell peppers, onion, and cooked chicken. Sauté until vegetables soften (about 10 minutes).
4. Assemble quesadillas – Place tortillas on a flat surface. Spoon chicken and veggie mixture over half of each tortilla. Top with Cheddar, Monterey Jack, and bacon bits if using.
5. Fold & bake – Fold tortillas in half, arrange on a baking sheet, and bake at 350°F (175°C) for 10 minutes, or until cheese is melted and tortillas are golden.
6. Slice & serve – Cut each quesadilla into wedges. Serve hot with salsa, sour cream, or guacamole.

Recipe Note

Chef Tips

• Swap flour tortillas for whole wheat for extra fiber.
  
• Use leftover rotisserie chicken to save time.
  
• Add jalapeños or spicy pepper jack cheese if you like heat.
  
• Cook quesadillas on a skillet instead of baking for a crispier texture.
  

Serving Suggestions

• Pair these chicken quesadillas with:
  
• Mexican rice or cilantro-lime rice
  
• Refried beans or black beans
  
• Mexican street corn (elote)
  
• Fresh guacamole and salsa for dipping
  

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
  
• Freezer: Wrap cooled quesadillas in foil and freeze for up to 2 months.
  
• Reheating: Reheat in a skillet for crispiness, or microwave for a quick option.
  

Nutrition

Nutrition

Serving Size

1 serving (1/10 of the recipe)

per serving

Calories

472

Amount/Serving % Daily Value

Carbs

40 grams

15%

Protein

28 grams

56%

Fat

22 grams

28%