Chicken Quesadilla Recipe | Lunch
There’s something uniquely satisfying about a perfectly made chicken quesadilla. That first bite through a crisp, golden tortilla, into a centre of juicy, seasoned chicken and gloriously melty cheese is a moment of pure culinary joy. It’s a dish that bridges the gap between a speedy lunch and a delightful dinner, a staple of Mexican food that has found a loving home in kitchens all over the world, including mine.
This isn’t just any chicken quesadilla recipe; it’s the one I’ve tweaked and refined over years of weeknight dinners and relaxed weekend gatherings. I stumbled upon the combination of smoked paprika with a pinch of cumin for the chicken by accident one evening when I was out of my usual chilli powder, and it’s been a non-negotiable part of the recipe ever since. It gives the chicken a wonderfully deep, smoky warmth without overwhelming heat, making it a firm favourite with my whole family.
What we’re creating today is more than just cheese and chicken in a tortilla. It’s about building layers of flavour: tender chicken, softened sweet peppers and onions, a thoughtful blend of spices, and of course, that all-important cheese pull. This recipe works beautifully for a quick family meal when you’re short on time but still want something substantial and delicious. It’s the kind of food that brings a little bit of sunshine to the table, no matter the weather outside.
Recipe Overview
This chicken quesadilla recipe guides you through creating a flavourful, juicy filling and achieving that perfect golden, crisp exterior. The key is in the balance of spices and using a good melting cheese. After testing this recipe five times, I finally got it just right, ensuring the filling is flavourful but not wet, which is crucial for a non-soggy quesadilla. Expect tender, smoky chicken, sweet sautéed veg, and an abundance of gooey, melted cheese, all ready in about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 quesadillas (serves 2-4 people)
- Difficulty: Easy
Why You’ll Love This Chicken Quesadilla Recipe
- Genuine Flavour: The combination of smoked paprika, cumin, and garlic powder gives the chicken a deep, savoury, and slightly smoky taste that is incredibly satisfying without being overly spicy.
- Ready in 30 Minutes: From dicing the onion to slicing the finished quesadilla, the entire process comes together in about half an hour, making it ideal for a busy weeknight.
- Flexible Recipe: You can easily adapt this to what you have. Use leftover roast chicken, add a tin of black beans, or throw in some sweetcorn for extra texture and sweetness.
- Great for Casual Dinners: This is my go-to for a relaxed Friday night meal. It’s hands-on, fun to eat, and feels a little more special than the usual weekday fare.
- Family Tested: My kids, who can be notoriously fussy, absolutely love this. They call them “cheesy chicken triangles,” and it’s one of the few meals that always gets cleared plates all round.
Ingredients You’ll Need
For this chicken quesadilla recipe, we’re using simple, fresh ingredients that pack a real punch. When it comes to the cheese, I always recommend grating your own. Pre-grated cheeses often have anti-caking agents that prevent them from melting as smoothly. A block of mature cheddar and some mozzarella is a fantastic combination for both flavour and that desirable cheese pull.
- 500g boneless, skinless chicken breasts, diced into 1-2 cm pieces
- 1 tbsp olive oil
- 1 medium red onion, finely diced
- 1 red pepper, deseeded and finely diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, freshly ground
- 8 large flour tortillas
- 250g mature cheddar cheese, grated
- 150g mozzarella cheese, grated
- A small handful of fresh coriander, chopped (optional)
- Butter or a neutral oil, for frying
Sophia’s Tip: Don’t be shy with the spices. The amounts listed are a great starting point, but feel free to adjust them to your preference. Toasting the cumin and paprika in the pan for 30 seconds before adding the chicken really awakens their flavour.
How to Make This Chicken Quesadilla Recipe
The process is straightforward. We’ll first create the delicious chicken filling, then it’s all about the assembly and achieving that perfect golden-brown crust in the pan. Follow these steps for quesadilla success.
- Prepare the Cheeses: In a medium bowl, mix the grated cheddar and mozzarella together. This blend gives you the sharp flavour of cheddar and the brilliant melting quality of mozzarella. Set aside.
- Sauté the Vegetables: Heat the olive oil in a large frying pan over a medium heat. Add the diced red onion and red pepper. Cook for 5-7 minutes, stirring occasionally, until they have softened and the onion is translucent.
- Cook the Chicken: Add the minced garlic to the pan and cook for another minute until fragrant. Push the vegetables to one side of the pan and add the diced chicken to the other side. Cook for 5-6 minutes, turning the pieces, until they are browned on all sides.
- Add the Spices: Sprinkle the smoked paprika, ground cumin, onion powder, garlic powder, salt, and pepper over the chicken and vegetables. Stir everything together to combine well, ensuring the chicken is fully coated. Cook for another 2 minutes until the chicken is cooked through and the spices are fragrant. Remove the filling from the pan and set it aside in a bowl.
- Clean the Pan: Give the frying pan a quick wipe with a paper towel. This prevents any leftover bits from burning while you cook the quesadillas.
- Assemble the Quesadilla: Place the pan back on a medium-low heat. Lightly butter one side of a tortilla or add a small dash of oil to the pan. Place the tortilla in the pan, buttered-side down. I find that working directly in the warm pan helps the cheese melt evenly.
- Add the Fillings: On one half of the tortilla, sprinkle a generous layer of the cheese mixture. Top with a few spoonfuls of the chicken and vegetable filling, then sprinkle with a little more cheese (this helps it all stick together). If using, add a sprinkle of fresh coriander.
- Fold and Cook: Carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula. Cook for 2-3 minutes on each side, until the tortilla is crisp and golden brown and the cheese is completely melted and bubbling at the edges.
- Rest and Serve: Slide the cooked quesadilla onto a cutting board and let it rest for a minute. This is a crucial step to stop the molten cheese from running out everywhere when you cut it. Slice into wedges and serve immediately with your favourite dips. Repeat with the remaining tortillas and filling.
Tips From My Kitchen
- Temperature Control: A medium-low heat is your best friend here. If the heat is too high, the tortilla will burn before the cheese has a chance to melt into a gooey, delicious centre. Be patient.
- The Secret Step: Don’t overfill your quesadilla! It’s tempting to pack it with as much filling as possible, but this often leads to a messy pan and a soggy result. I learned that a thinner, even layer of filling allows the quesadilla to get much crispier.
- Make-Ahead: The chicken and vegetable filling can be cooked, cooled, and stored in an airtight container in the fridge for up to 3 days. This makes assembly incredibly fast when you’re ready to eat.
- Storage: Leftover quesadillas can be stored in the fridge for 2-3 days. To reheat, place them in a dry frying pan over a medium heat for a few minutes per side to revive their crispness. I’d advise against using a microwave, as it tends to make them soft and chewy.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Mixing bowls
- Cheese grater
- Spatula or fish slice
Common Mistakes to Avoid
- Overcrowding the pan: When cooking the chicken, ensure it’s in a single layer. If the pan is too crowded, the chicken will steam instead of brown, resulting in a less flavourful and slightly rubbery texture. Cook in batches if necessary.
- Wrong temperature: As mentioned, cooking on too high a heat is a common error. You want a gentle, steady heat that crisps the tortilla while giving the cheesy filling time to melt all the way through.
- Skipping the rest time: It’s tempting to slice into it the second it comes out of the pan, but letting it rest for just 60 seconds allows the cheese to set slightly. This ensures that when you cut it, you get clean wedges rather than a molten cheese flood.
Delicious Variations to Try
One of the best things about this Mexican food favourite is how adaptable it is. Here are a few variations we love in my house:
- Spicy Version: For those who like a bit of a kick, add half a finely diced jalapeño along with the onions and peppers, or simply add a pinch of cayenne pepper or chilli flakes to the spice mix.
- Vegetarian Option: Swap the chicken for a tin of black beans (rinsed and drained) and a cup of frozen sweetcorn. Add them in at the same stage as the spices and heat through. Sautéed mushrooms and spinach also work wonderfully.
- Different Protein: This recipe is fantastic with other proteins. Try it with leftover pulled pork, shredded beef, or even some spicy chorizo. For another exciting chicken idea, check out my recipe for Bang Bang Chicken Thighs; the sauce would be a brilliant dip.
What to Serve With Your Chicken Quesadilla Recipe
A great quesadilla can stand alone, but it truly shines with the right accompaniments. These sides complement the rich, cheesy flavours perfectly.
- Classic Dips: A bowl of fresh guacamole, a dollop of cool sour cream, and a zesty pico de gallo or salsa are essential. The contrast of fresh, creamy, and sharp flavours cuts through the richness of the quesadilla.
- Simple Salad: A light salad of mixed greens, cherry tomatoes, and cucumber with a simple lime vinaigrette provides a fresh and crisp counterpoint.
- Drink Pairing: A cold Mexican lager like Corona or Modelo with a wedge of lime is a classic choice. For a non-alcoholic option, a sparkling lime and mint agua fresca is incredibly refreshing.
Frequently Asked Questions
Chicken Quesadilla Recipe
Ingredients
Method
- Prepare the Cheeses: In a medium bowl, mix the grated cheddar and mozzarella together. This blend gives you the sharp flavour of cheddar and the brilliant melting quality of mozzarella. Set aside.
- Sauté the Vegetables: Heat the olive oil in a large frying pan over a medium heat. Add the diced red onion and red pepper. Cook for 5-7 minutes, stirring occasionally, until they have softened and the onion is translucent.
- Cook the Chicken: Add the minced garlic to the pan and cook for another minute until fragrant. Push the vegetables to one side of the pan and add the diced chicken to the other side. Cook for 5-6 minutes, turning the pieces, until they are browned on all sides.
- Add the Spices: Sprinkle the smoked paprika, ground cumin, onion powder, garlic powder, salt, and pepper over the chicken and vegetables. Stir everything together to combine well, ensuring the chicken is fully coated. Cook for another 2 minutes until the chicken is cooked through and the spices are fragrant. Remove the filling from the pan and set it aside in a bowl.
- Clean the Pan: Give the frying pan a quick wipe with a paper towel. This prevents any leftover bits from burning while you cook the quesadillas.
- Assemble the Quesadilla: Place the pan back on a medium-low heat. Lightly butter one side of a tortilla or add a small dash of oil to the pan. Place the tortilla in the pan, buttered-side down. I find that working directly in the warm pan helps the cheese melt evenly.
- Add the Fillings: On one half of the tortilla, sprinkle a generous layer of the cheese mixture. Top with a few spoonfuls of the chicken and vegetable filling, then sprinkle with a little more cheese (this helps it all stick together). If using, add a sprinkle of fresh coriander.
- Fold and Cook: Carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula. Cook for 2-3 minutes on each side, until the tortilla is crisp and golden brown and the cheese is completely melted and bubbling at the edges.
- Rest and Serve: Slide the cooked quesadilla onto a cutting board and let it rest for a minute. This is a crucial step to stop the molten cheese from running out everywhere when you cut it. Slice into wedges and serve immediately with your favourite dips. Repeat with the remaining tortillas and filling.
Notes
I hope you adore this chicken quesadilla recipe as much as my family and I do. It’s a simple, honest dish that delivers so much comfort and flavour with minimal fuss. And if you’re looking for another comforting meal, my Cheeseburger Lasagna Recipe is always a hit. For dessert, why not try these simple and delicious Biscoff Truffles? I’d love to hear how you get on, so please leave a comment below and let me know if you make it!
Happy cooking,
Sophia
