Chicken Quesadillas

Name: Chicken Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Red bell pepper (sliced); 1 Green bell pepper (sliced); 1 Onion (sliced); 100 g Cooked chicken; 35 g Fajita seasoning; 4 Corn tortillas; 30 g Mature cheddar (grated); 0.5 tbsp Olive oil

A classic and delicious Chicken Quesadilla recipe that is also packed with vegetables. Gooey melted cheese on top of crunchy vegetables and fajita seasoned chicken. Serve with salsa, guacamole and tortilla chips for Mexican comfort food at its best!

Chicken Quesadillas set out with tortilla chips, dips, pickled jalapenos and lime wedges

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When we are looking for a quick and filling meal, quesadillas are always our go-to as they can be ready in minutes and there is so many ways to make them.

These chicken quesadillas really have it all, and they are a great way to use up leftover chicken too.

We never get bored of Mexican food, as there is just so much choice. But when it comes to quick and simple, quesadillas are where it's at.

Two tortillas, chicken (use our air fryer chicken or slow cooker chicken) or beans, vegetables, fajita seasoning and cheese and then cooked in a pan for a couple of minute.

Jump to:

Why You Will Love Them
Step by Step Instructions
What Chicken to Use
Chicken Alternatives
Serving Suggestions
Seasoning
What Vegetables to Add
Dannii's Top Tips
Frequently Asked Questions
More Mexican Recipes
Recipe
Feedback

Why You Will Love Them

Mexican comfort food
Easy to adapt
A good way to use up leftover chicken
Veggie packed

Step by Step Instructions

One: Cook the peppers and onion in the oil for 5 minutes.

Sliced peppers and onions cooking in a frying pan

Two: Add the cooked chicken and the fajita seasoning and cook for a further 3 minutes.

Sliced peppers and onions, shredded chicken and seasoning all cooking in a frying pan

Three: Cover two of the tortillas with a generous amount of the chicken mix.

Two flour tortillas covered in cooked and seasoned chicken and vegetables

Four: Sprinkle the grated cheese over the chicken and vegetable mix. Cover with the other tortilla and cook in a dry pan for 1 minute, one quesadilla at a time. Carefully flip the whole thing over and cook for a further minute, making sure the cheese has melted.

Five: Cut into quarters and serve.

A board full of quesadillas on a colourful table cloth

What Chicken to Use

We used leftover cooked shredded chicken. We usually have a roast chicken on a Sunday, and have loads left over. So we shred it up and use it in pasta dishes, sandwiches and salads throughout the week. But we always save some to make chicken quesadillas.

You could also cook up some chicken thighs and shred them, and you will get much juicier meat, but that will of course change the nutritional information.

If you don't have any chicken cooked already, then you can dice a chicken breast up very small and put it in a hot pan with oil and gently cook for 4 minutes, then add the fajita seasoning and cook for a further minute or until the chicken is cooked through.

Chicken Alternatives

You don't have to make this quesadilla with chicken. You could use leftover Slow Cooker Shredded Beef, just vegetables, black beans and sweetcorn or some Slow Cooker Pulled Pork.

Serving Suggestions

Tortilla chips, salsa and guac are a must when serving up these quesadillas. We make our Restaurant Style Salsa and Best Ever Guacamole.

However, if you are looking for something a little different when it comes to the salsa, then you could try our Salsa Picante, Sweetcorn Salsa, Grilled Pineapple Salsa, or Mango Salsa.

Seasoning

You can buy fajita seasoning in a packet, but it's usually loaded with extra sugar and salt. It's really easy to make yourself, and then you can make a big batch and keep it in a jar for whenever you make fajitas. We like to sprinkle it on salmon before grilling too.

We mix together 1 tablespoon each of chilli powder, smoked paprika and garlic powder with 1 teaspoon each of onion powder, cumin, ground coriander then a pinch of sea salt, black pepper and sugar.

What Vegetables to Add

We love any dish that we can give a little nutritional boost to with some vegetables and quesadillas are easy to do that with. We have added bell peppers and onion, but you could also add some spinach for some extra greens too.

Dannii's Top Tips

If you don't have leftover chicken, then you can fry up some small chopped chicken breasts.
You can use store bought fajita seasoning if you don't want to make your own.
Give these a green veggie boost by added some chopped spinach at the same time as the cheese.
Use flour tortillas rather than corn, as there are more pliable.

Quesadillas on a board with chips and dips in the background

Frequently Asked Questions

What cheese is best for chicken quesadillas?

You want to use a cheese that melts really well, so we go for a strong cheddar. Using a mature cheddar means that you can use less as it has such a strong flour. You basically want a hard cheese that melts well.

Best tortillas to use for chicken quesadillas

Whilst we love using corn tortilla in Mexican dishes, mainly tacos, they just won't work for quesadillas. You need to use flour tortillas, as they are much more pliable, they won't crack when cooked and they hold the cheese and filling together really well. You can also find flour tortillas in a range of sizes which is a bonus.

More Mexican Recipes

If you've tried this chicken quesadilla recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Slices of chicken quesadilla on a serving board with tortilla chips, salsa and guacamole

Chicken Quesadillas

By: Dannii Martin

Use up leftover chicken and some cupboard staples for these family-friendly Chicken Quesadillas. Simple to make and totally tasty!

5 from 17 votes

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Course: Lunch

Cuisine: Mexican, Tex Mex

Prep: 5

Cook: 10

Total: 15

Servings: 2 people

Calories: 343kcal

Allergens:

Dairy

Ingredients

▢ 1 Red bell pepper - sliced
▢ 1 Green bell pepper - sliced
▢ 1 Onion - sliced
▢ 100 g (3.5 oz) of Cooked chicken
▢ 35 g (2.5 tablespoons) of Fajita seasoning
▢ 4 Corn tortillas
▢ 30 g (0.25 cups) of Mature cheddar - grated
▢ 0.5 tablespoons of Olive oil

For ingredient swaps, see our Ingredients and Substitutions section

Instructions

Heat 0.5 tablespoons of Olive oil and cook 1 Red bell pepper,1 Green bell pepper and 1 Onion for 5 minutes.
Add 100 g of Cooked chicken and 35 g of Fajita seasoning and cook for a further 3 minutes.
Cover two of the4 Corn tortillas with a generous amount of the chicken mix.
Sprinkle 30 g of Mature cheddar over the chicken and vegetable mix
Cover with the other tortilla and cook in a dry pan for 1 minute, one quesadilla at a time.
Carefully flip the whole thing over and cook for a further minute, making sure the cheese has melted.
Cut into quarters and serve.

Recipe Video

Recipe Tips

If you don't have leftover chicken, then you can fry up some small chopped chicken breasts.
You can use store bought fajita seasoning if you don't want to make your own.
Give these a green veggie boost by added some chopped spinach at the same time as the cheese.
Use flour tortillas rather than corn, as there are more pliable.