Crispy Chicken Quesadillas

Some meals have a way of instantly lifting your mood, and Chicken Quesadillas are definitely one of them. Maybe it’s the sound of tortillas sizzling in the pan, or the satisfying pull of melted cheese with the first bite. For me, quesadillas are the answer on nights when dinner needs to be fast, comforting, and something everyone will enjoy.

This recipe started as a way to use up leftover chicken, but it quickly earned a permanent place in our meal rotation. Simple and cozy, it works just as well for busy weeknights as it does for casual get-togethers or a fun, build-your-own quesadilla night.

One of the best things about quesadillas is how adaptable they are. Sometimes I keep it classic with just chicken, cheese, and tortillas. Other times, I add sautéed peppers or onions, or serve them alongside a favorite dipping sauce. However you customize them, they always strike the perfect balance of crispy, cheesy, and savory.

Whether served for dinner, a quick snack, or a game-night favorite, these Chicken Quesadillas never last long.

🫔 Chicken Quesadillas

Ingredients

Ingredient | Amount | Notes
Cooked chicken breast, shredded or diced | 2 cups | Leftover chicken works great
Shredded cheese (cheddar, mozzarella, or Mexican blend) | 1½ cups |
Flour tortillas | 4 large |
Olive oil | 1 tbsp | For brushing the skillet
Paprika | ½ tsp |
Ground cumin | ½ tsp |
Garlic powder | ¼ tsp |
Onion powder | ¼ tsp |
Salt & black pepper | To taste |
Bell peppers or onions (optional) | ¼ cup, sliced | Adds extra flavor

👩‍🍳 Instructions

1. Season the Chicken
   Place the chicken in a bowl and toss with paprika, cumin, garlic powder, onion powder, salt, and pepper until evenly coated.
2. Heat the Skillet
   Heat a skillet over medium heat and lightly brush it with olive oil.
3. Assemble the Quesadilla
   Place one tortilla in the skillet. Sprinkle cheese over half of the tortilla.
   Add the seasoned chicken and any optional vegetables.
   Top with a little more cheese, then fold the tortilla in half.
4. Cook
   Cook for 2–3 minutes per side, until the tortilla is golden brown and the cheese has melted.
5. Serve
   Remove from the skillet, slice into wedges, and serve warm.