By Ali Slagle
Updated Jan. 23, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- 4(279)
- Notes
- Read community notes
Ever the reliable 10-minute snack or meal, chicken quesadillas are not hard to make, but a few pointers ensure they’re as gooey, crispy and delicious as possible: Start with cool, shredded chicken so it doesn’t make the tortilla soggy. Toss the chicken and cheese together for even distribution, and add a smidgen of chili powder to the filling for spunk. Cook the quesadilla over moderate heat, so the cheese melts just as the tortilla’s toasted.
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Ingredients
Yield:2 quesadillas
- ¾ cup/4 ounces cooked, shredded, cooled chicken
- 1cup/4 ounces shredded Cheddar, Mexican blend, pepper Jack or Monterey Jack cheese
- ½ teaspoon chili powder
- 2(8- to 10-inch) flour tortillas
- Any combination of hot sauce, crema, salsa and guacamole (all optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
481 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 28 grams protein; 842 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat a large nonstick skillet over medium. Meanwhile, in a medium bowl, toss together the chicken, cheese and chili powder until combined. Sprinkle half the filling across half of each tortilla, then fold the tortillas over the filling to create a half moon.
Step
2
Add the folded tortillas to the skillet, making a circle. Cook, pressing down occasionally, until the cheese has melted and the tortillas are crisp and golden, 1 to 3 minutes per side.
Step
3
Transfer to plates, let sit for about 30 seconds, then cut into wedges and eat with desired toppings.
Ratings
4
out of 5
279
user ratings
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Cooking Notes
Doug T
We make these all the time, but the process is slightly different. The principal difference is that we put a small pat of salted butter under the quesadillas before and after they are browned. We believe they brown better and the salted butter makes for a delicious tortilla.
JCS
For no-mess, crisp quesadillas, warm tortillas to soften, fill and fold. Put two on a dinner plate. Spray with cooking spray. Add upside down plate on top and flip the two plates so the bottom one is on top. Remove top plate, spray second side of quesadillas, then slide into the preheated pan and cook as directed.
Kid's Chef
I find that sauteed chopped onion adds a level, with a pinch of chili paste or cumin/coriander powder in oil works well in the mix with chicken, cheese and cilantro. This same method works with black beans and mushrooms, but make sure they are dried out. Jalapeno in the mix adds tang and heat. I "paint" my tortillas with olive oil using a silicon brush and add a bit to the pan -- salt the exterior immediately after flipping as coarse salt sticks to this hot tortilla. And yes, still 10 min.
JKLIN
This is ridiculously easy to make and tastes so good. Instead of folding 2 tortillas in half, I used 2 tortillas and split them in half after they were done. Topped with onion, tomato, cilantro, and sour cream. Yum.
jim
Make basically the same thing all the time in bulk and freeze - reheat from frozen in a dry skillet - add beans and sautéed peppers and onions for more nutrition
mary
I always flip mine, I believe the 1-3 minutes per side mentioned in step 2 implies flipping.
Stephanie
I use a bunch of seasoning when I cook the chicken so get a big flavor boost from that. But other than that, the cooking method here works great!
bdw
It is not necessary to use butter, olive oil, certainly not spray oil, on the outside of a tortilla. No Mexican restaurants I eat at in So Cal do this and I've been here 30+ years. It's a very American thing to do this and something I had to "get over" - and did. Much better to cook/heat/brown your quesadilla dry. It works, it's delicious, and obviously grease-free result.
Julia McNeill
Made these for a Superbowl party and they were a hit! Very easy to set up all the prep and cook the chicken right beforehand, and then actually construct the quesadillas as the guests arrive. Served with sour cream and salsa!
quesadilla maker
Don’t skip the paprika! It really makes it! This is a perfect, easy way to use leftover chicken. The recipe doesn’t say anything about greasing the pan. No grease is needed with a good nonstick pan.
janisani
not for me. better without chicken.
Ann Marie
I use a frittata pan, so I can just flip the pan. I also do not fold the tortillas, but brown them and then cut them in half.
Melanie
I very lightly butter one side of the whole 10” tortilla and place it in a cold pan. I then pile all my ingredients on one side only. I then turn on the pan and cover it till the cheese melts, then fold the empty half over the filled half and press lightly. Comes out of the pan easily and the tortilla is nice and crunchy.
Ellen
Has anyone tried using corn tortillas? I don’t really like flour tortillas because they’re so bland and taste like paper!
Martha
No oil in the pan?
bdw
It is not necessary to use butter, olive oil, certainly not spray oil, on the outside of a tortilla. No Mexican restaurants I eat at in So Cal do this and I've been here 30+ years. It's a very American thing to do this and something I had to "get over" - and did. Much better to cook/heat/brown your quesadilla dry. It works, it's delicious, and obviously grease-free result.
cricketp
This is SO easy to make, it hardly seems to qualify as “making dinner” (or lunch). It’s amazing what a mere 1/2 tsp of chili powder can do. I had avocado, good salsa and Greek yogurt in the house which were welcome. But don’t let the quesadilla sit in the salsa juice.
Mark P.
Good use of rotisserie chicken
JKH
Added fried garlic and ginger since I had no sesame seeds. Great recipe!
JKLIN
This is ridiculously easy to make and tastes so good. Instead of folding 2 tortillas in half, I used 2 tortillas and split them in half after they were done. Topped with onion, tomato, cilantro, and sour cream. Yum.
Stephanie
I use a bunch of seasoning when I cook the chicken so get a big flavor boost from that. But other than that, the cooking method here works great!
jg quesadilla
Does only one side of the quesadilla get crisped/heated on the quesadilla or do they get flipped?
mary
I always flip mine, I believe the 1-3 minutes per side mentioned in step 2 implies flipping.
jim
Make basically the same thing all the time in bulk and freeze - reheat from frozen in a dry skillet - add beans and sautéed peppers and onions for more nutrition
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