Name: Chicken Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 500 g (1 lb 2 oz) boneless, skinless chicken thighs, finely diced (or chicken breast/tenderloins); 3 tbsp olive oil (divided); 1 tsp sweet paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp ground cumin; ½ tsp dried oregano; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 1 red onion, finely diced; 1 tsp freshly minced garlic; 4 large flour tortillas; 2 cups shredded cheese (cheddar, tasty, mozzarella, or mix); Sour cream, for serving; Pico de Gallo, for serving; Guacamole, for serving; ¼ bunch coriander (cilantro), leaves picked; Lime wedges, for serving

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Why You’ll Love This Recipe

These chicken quesadillas deliver a perfect blend of flavorful, spiced chicken, melty cheese, and crisp tortillas—made effortlessly in one pan. Quick to prepare, fun to customize, and ideal for a tasty weeknight meal or casual gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g (1 lb 2 oz) boneless, skinless chicken thighs, finely diced (chicken breast or tenderloins can be substituted—just avoid overcooking)
3 tbsp olive oil (divided)
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
½ tsp dried oregano
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
1 red onion, finely diced
1 tsp freshly minced garlic
4 large flour tortillas
2 cups shredded cheese (cheddar, tasty, mozzarella, or a mix)
Sour cream, for serving
Pico de Gallo, for serving
Guacamole, for serving
¼ bunch coriander (cilantro), leaves picked, for garnish
Lime wedges, for serving

Directions

In a large bowl, toss the diced chicken with 2 tablespoons of olive oil and the spices (paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper) until well coated. Let it sit while you prep.
Heat the remaining tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the diced onion and garlic, cooking for 1–2 minutes until just softened.
Add the seasoned chicken to the pan and cook, stirring, for 6–8 minutes until golden and cooked through. Transfer the chicken to a plate and set aside.
Wipe out (or keep using) the same pan, then place a tortilla in the pan. On one half, sprinkle a generous layer of shredded cheese, followed by the cooked chicken, then another layer of cheese. Fold the tortilla into a half-moon shape.
Reduce heat to medium-low and cook the quesadilla for 2–3 minutes until golden brown and crispy. Carefully flip with a spatula to crisp the other side. Remove and rest on a plate. Repeat with remaining tortillas and filling.
Let each quesadilla rest for 1 minute, then slice into wedges. Serve immediately with sour cream, pico de gallo, guacamole, fresh coriander, and lime wedges.

Servings And Timing

Servings: Yields 4 quesadillas, serving 4 people (1 quesadilla each)
Prep Time: ~10 minutes for prep and seasoning
Cook Time: ~15 minutes for cooking and assembly
Total Time: Around 25 minutes

Variations

Cheese Options: Swap in pepper jack, Monterey Jack, or add a sprinkle of crumbly queso fresco.
Protein Swaps: Use seasoned steak strips, shredded pork, or even tofu for a vegetarian twist.
Spicy Touch-Up: Add diced jalapeño or a sprinkle of chili powder to the chicken mixture.
Oven or Air-Fryer Alternative: Assemble quesadillas and bake at 180 °C (350 °F) for 8–10 minutes per side, or air-fry at 180 °C (350 °F) for 5–6 minutes until crisp.
Vegetable Boost: Add sliced bell peppers or mushrooms when sautéing the chicken for more color and flavor.

Storage/Reheating

Storage: Store any leftover quesadillas in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a pan or air-fryer for 3–4 minutes until crispy again. Avoid microwaving if you want to keep them from getting soggy.
Make-Ahead Tip: Fully assemble then refrigerate; reheat in a skillet or oven before serving.

FAQs

Why Use Divided Olive Oil?

Two tablespoons are for cooking the chicken. One is reserved for lightly greasing the pan before toasting the tortillas, helping them crisp without sticking.

Can I Use Chicken Breast Instead of Thighs?

Yes—just be cautious not to overcook, as breast meat can dry out faster.

How Do I Prevent Cheese from Leaking Out?

Use a layer of cheese both below and above the filling, press gently when folding, and ensure heat is moderate for controlled melting.

Can I Make These in Bulk?

Absolutely—assemble multiple quesadillas, keep them warm in a low oven while completing the batch.

Can I Freeze Leftovers?

Yes—wrap cooled wedges in foil and freeze. Reheat directly from frozen in a low oven until warmed and crispy.

What Are Good Dip Alternatives?

Swapping in a smoky chipotle mayo, zesty salsa verde, or a drizzle of hot sauce adds great variety.

Are Flour Tortillas Mandatory?

No—corn, whole wheat, or gluten-free tortillas work well too, though timing may vary slightly.

Why Let Quesadillas Rest?

This allows the cheese to set, making slicing cleaner and less messy.

What Sides Go Best with These?

Serve alongside Mexican rice, refried beans, or a light lettuce salad for a rounded meal.

Are These Kid-Friendly?

Yes—mild seasoning and cheesy comfort make these a favorite with children; keep salsa or heat on the side if needed.

Conclusion

These Chicken Quesadillas are a quick, savory, and crowd-pleasing meal with bold flavor and golden crunch. Perfect for busy nights, customizable to suit any taste, and delightful with all your favorite toppings—a standout wrap that’s always a hit.

Maggie