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quesadillas stacked on each other with heart shaped spoon pouring over sour cream
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5 from 6 votes

Best Ever Chicken Quesadillas

These Chicken Quesadillas are easy, cheesy and packed full of flavour. Here I'll show you just a few tips & tricks to make the best chicken quesadillas imaginable!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Servings: 4
Calories: 618kcal
Cost: £2 / $2.50

Equipment

  • Large Frying Pan & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Tongs
  • Cheese Grater

Ingredients

Quesadillas

  • 4 Flour Tortilla Wraps
  • 3 Chicken Breasts
  • 3 tbsp Fajita Seasoning (save 1 tsp)
  • 3 Peppers (red, yellow & green), cored & sliced
  • 2 cups / 200g Cheese (here I use cheddar)
  • 1 White Onion, peeled & sliced
  • 1 tbsp Olive Oil, plus more as needed
  • Oil Spray

Topping ideas

  • Salsa
  • Guac
  • Fresh Coriander/Cilantro
  • Jalapeño
  • Sour Cream

Instructions

  • Begin by butterflying your chicken and slicing right through the centre to create 6 even breasts. Fully coat with your seasoning, sparing 1 tsp for later.
  • Heat your oil over medium/high heat and fry your breasts for a few minutes each side until they begin to char and are just cooked through the centre. Place to one side to rest. When ready to use, slice into thin strips, ensuring you cut at an angle and against the grain.
  • In the same pan, lower to a medium heat, add your onions & peppers and fry until they begin to brown. Add your 1 tsp of seasoning and fry for a few minutes longer until fully coat and softened.
  • Top half of your tortilla wrap with a pinch of cheese, 1/4 of your chicken strips, 1/4 of your onion/pepper mix and finish with another pinch of cheese. Fold over and press down to secure. Repeat for the 3 other wraps.

Pan Fry

  • Spray each side with oil and fry for 3-4mins over medium heat, flipping once.

Oven Bake

  • Spray each side with oil and place in the oven at 220C/430F for 6-8 minutes, then take out and flip until the second side turns deep golden (another 8mins or so depending on size). With this method it is better to allow the filling to cool before you build the quesadillas, to prevent them from steaming in the oven, which in turn would turn them soggy.
  • Serve with your favourite toppings!

Video

Notes

a) What to serve with quesadillas? - Here I topped with fresh jalapeño, coriander/cilantro, lime, sour cream and creamy avocado dip. Check out my Easy Quesadilla Side Dishes for more inspiration!
b) What cheese to use in quesadillas? - Beside cheddar, Monterey Jack is a popular option. I tend not to use mozzarella because it lacks in flavour, and quesadillas are all about big flavour!
c) Marinade for chicken quesadillas - Just mix your fajita seasoning with a drizzle of olive oil and a good squeeze of lime juice, then coat your chicken and leave to marinade. If you have the time of course :)
d) Calories - Based with no additional toppings.

Nutrition

Calories: 618kcal | Carbohydrates: 31.63g | Protein: 56.71g | Fat: 27.8g | Saturated Fat: 12.139g | Polyunsaturated Fat: 2.71g | Monounsaturated Fat: 9.671g | Trans Fat: 0.591g | Cholesterol: 161mg | Sodium: 1217mg | Potassium: 613mg | Fiber: 2.6g | Sugar: 4.29g | Vitamin A: 2350IU | Vitamin C: 53.6mg | Calcium: 420mg | Iron: 3.8mg