Chicken Quesadillas

I'll be honest—you don’t really need a recipe to make a good quesadilla. That being said, if you’re looking for some guidance (especially on how to create a killer filling), then turn to this recipe. Filled with flavorful chicken, plenty of cheese and mix-ins (including avocado), this quesadilla is not only completely satisfying, but totally customizable. Make it as is for a simple cheap and easy dinner (or game day snack) you can count on, or use it as a jumping off point to create your perfect quesadilla. Keep reading on for all of my top quesadilla tips:

What People Are Saying:
“Best Quesadillas I’ve ever had...or made. I used packaged, cooked chicken breasts from Costco. Just added the chicken and spices to the peppers and onions, so yummy. I will definitely keep this recipe and make it again.” - OliveCloud

“This recipe is for keeps! My first time making it and hubs says it's way better than the ones in the restaurants!” - GoldRocket

How To Make Chicken Quesadillas

INGREDIENTS

• Bell Peppers & Onions: These are my veggies of choice for a quesadilla—they cook quickly and work perfectly in this recipe. Use any bell peppers you have on hand, or mix it up if you want to get colorful. Not feeling veggies? Leave them out if you want to stick with just chicken and cheese.
• Chicken: Boneless skinless chicken breasts sliced into strips are the star of the show here. I chose chicken breasts because I always seem to have some on hand, but feel free to use chicken thighs if you prefer.
• Seasonings: Chili powder, ground cumin, and dried oregano combine to create an easy, perfect seasoning for the chicken here. If you want to add even more spice, red pepper flakes are always a good idea.
• Tortillas: Corn tortillas are traditionally used in quesadillas, but flour tortillas are also popular, especially in the states. I went with flour tortillas in this recipe because of how easy they are to fold (even packed with filling), but feel free to use corn if that’s your preference.
• Cheese: Everybody knows: the best part of a quesadilla is the cheese. I use a combination of Monterey jack and cheddar, but you can substitute any melty cheese you prefer. My biggest piece of advice: Don't worry about cheese spilling onto the pan. Those crispy, verging on burnt bits (aka frico) add an unparalleled salty, fatty crunch.
• Avocado: I love adding sliced avocado for a creamy, fresh addition to these quesadillas. Don’t love the idea of avocado in your quesadilla? Add some avocado salsa on top instead.
• Scallions: Thinly sliced scallions add some welcome texture to the quesadilla filling, but if you’re a scallion hater, you can leave them off.
• Sour Cream: In my opinion, no quesadilla is complete without a side of sour cream for dipping. No sour cream, but craving a creamy pairing to your quesadilla? Check out these easy sour cream substitutes.

STEP-BY-STEP INSTRUCTIONS

The first step in creating my perfect quesadilla is to sauté peppers and onions with salt and pepper (to taste). I cook them down until soft—around 5 minutes—so that there’s no unwanted crunch in the quesadillas. Once the veggies are an ideal texture, transfer them to a plate, and add in some vegetable oil to your pan.

Now it’s time for the star of the show (minus the cheese, of course). Add your strips of chicken breast into the pan, and season with your spices and salt and pepper to taste. If these seasonings aren’t quite enough, feel free to taste and adjust as you go! Don’t go too far from your pan—you’re going to want to stir your chicken occasionally, and cook until golden and completely cooked through. Once the chicken is ready to go, transfer to a plate so you can get started on the vessel (the tortilla, obviously).

We’re in the final stretch here! Add your tortilla to the pan, then sprinkle on a very generous amount of both cheeses to half the tortilla, followed by your chicken, peppers and onions, a few slices of avocado, and sliced green onions. If you’re looking to add even more to your filling, now is the time to do it. That being said, I suggest not going overboard with your filling—you don’t want a quesadilla explosion.

Once all your filling is added, fold the other half of the tortilla over. Cook—flipping once—until perfectly golden, and any spilled cheese has turned into crispy, irresistible frico (seriously, is there anything better than that?).

Repeat to make the rest of your quesadillas (this filling amount will make 4), slice into wedges, and add all your desired toppings. Sorry, but sour cream is non-negotiable here.

Full list of ingredients and directions can be found in the recipe below.

What To Serve With Chicken Quesadillas

Quesadillas are best served with sour cream, but don't stop there. Here are some of my favorite serving ideas:
• Guacamole: I’ll never say no to guacamole, but dolloped on top of quesadillas? There just might not be a better combo.
• Pico De Gallo: Homemade pico de gallo is so easy to make, and adds a fresh, bright boost to these quesadillas.
• Homemade Salsa: We get it, it’s easy to buy store-bought salsa, but Delish’s homemade salsa is truly unbeatable. Serve it with chips alongside these quesadillas, or drizzle it on top.
• Rice & Beans: These adapted rice and beans are a classic side to quesadillas if you’re looking to bulk up your meal.

Storage & Make Ahead

Quesadillas are really best the day they’re made, but if you have any extras, store them in an airtight container in the fridge for around 3 days. If you want to make these ahead, you can prep your filling ahead of time, then assemble in your tortilla when you’re ready to use. Have leftover chicken fajitas? You’re well on your way to a stellar quesadilla.