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Chicken Quesadillas Recipe

Cheesy, spiced chicken and vegetable quesadillas that make a quick family-friendly meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 1 1/2 teaspoons chili powder
  • 1 teaspoon each ground cumin, smoked paprika, garlic powder, onion powder, salt
  • 1/4-1/2 teaspoon chipotle chile pepper
  • 2 tablespoons olive oil, divided
  • 1 lb boneless chicken thighs, trimmed
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup black beans, rinsed and drained
  • 3 tablespoons mild diced green chilies (optional)
  • 2 cloves garlic, minced
  • 1/2 cup cilantro, chopped (measure before chopping)
  • 8 8-inch flour tortillas
  • 2 cups freshly shredded Monterey Jack cheese
  • 1 cup freshly shredded sharp cheddar cheese
  • salsa
  • guacamole
  • sour cream or plain Greek yogurt

Instructions

  • Whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and chipotle chile pepper in a small bowl to make the spice mix.
  • Pat the chicken thighs dry, drizzle with a little of the olive oil, and rub to coat. Season the chicken with 1 1/2 tablespoons of the spice mix and reserve the remaining spice mix for the vegetables.
  • Heat 1 tablespoon olive oil in a large skillet or indoor grill pan over medium-high heat. Cook the chicken 3–4 minutes per side until an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then dice.
  • Wipe the skillet if needed, then heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook 3 minutes until beginning to soften.
  • Add the chopped red bell pepper and the reserved spice mix, and cook 2 minutes.
  • Stir in the black beans, diced green chilies (if using), and minced garlic; cook 1–2 minutes more until the onions are tender-crisp. Remove from heat and stir in the diced chicken and chopped cilantro.
  • Toss the Monterey Jack and sharp cheddar together in a large bowl for easy assembly.
  • Heat a 12-inch nonstick skillet over medium heat. Place one tortilla in the skillet and sprinkle about 1/3–1/2 cup of the cheese onto half of the tortilla. Top the cheese with some chicken and vegetable filling and a little cilantro, then fold the tortilla over to form a half-moon.
  • Lightly press with a spatula and cook 2–3 minutes until the bottom is golden and crispy. Flip using the folded edge as a hinge, press lightly, and cook another 2–3 minutes until the tortilla is golden and the cheese is melted.
  • Transfer the cooked quesadilla to a cutting board and cut into wedges with a pizza cutter. Serve immediately with salsa, guacamole, and sour cream or Greek yogurt.
  • Alternatively, keep finished quesadillas warm on a baking sheet in a 200°F oven while you finish cooking the rest.

Equipment

  • large skillet or indoor grill pan
  • Cutting Board
  • Knife
  • Small Bowl
  • Spatula
  • Measuring Spoons
  • Mixing Bowl
  • Pizza Cutter

Notes

  • See the post for more chicken and veggie variation ideas.
  • The filling can be made up to 4 days ahead.
  • Cheeses can be shredded and refrigerated before assembling.
  • Store leftovers in the refrigerator for up to 4 days with parchment between wedges.
  • Flash-freeze quesadilla wedges on a baking sheet before transferring to a freezer bag.
  • Air fryer or oven reheating instructions are available in the full post.