It’s hard to believe I’ve gone this long on the blog without sharing this recipe! Chicken and Cheese Quesadillas have always been a favorite in my house—perfect for those days when I need something tasty but quick to prepare. I remember the first time I made them for friends; they were amazed at how fast they came together and still packed such bold flavors. Since then, this recipe has become my go-to for casual get-togethers or whenever I crave a comforting bite.
Chicken and Cheese Quesadillas
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. I like to fill mine with Mexican-seasoned chicken, roasted peppers, and onions, creating a perfect balance of savory and slightly sweet flavors. These ingredients add just the right amount of heartiness and crunch, making every bite satisfying. And, of course, cheese is essential—it melts into gooey goodness that brings everything together. Feel free to experiment by adding green onions, cilantro, avocado, corn, tomatoes, or even a touch of spice with jalapeños to make your quesadilla uniquely yours! Other ideas include fresh pico de gallo or refried beans, which make a hearty addition, adding extra protein and a soft, comforting texture.
What Cheese Is Best For Quesadillas
When picking cheese for quesadillas, you’ll want something that melts well and tastes great. Monterey Jack and cheddar are fantastic options because they melt smoothly and add a creamy flavor. Monterey Jack has a mild, buttery taste that won’t overpower other ingredients, while cheddar gives a bit more sharpness. For a more authentic flavor, try using Oaxaca or Chihuahua cheese—both are Mexican cheeses that melt perfectly and taste mild. If you like a little extra tang, sprinkle some crumbled queso fresco on top after cooking. You can mix different kinds of cheese like I did to make the quesadilla tastier!
Prepare The Chicken, Peppers, and Onions
In a small bowl, mix 1 teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground cumin, ⅛ teaspoon cayenne pepper, ⅛ teaspoon dried oregano, and 1 teaspoon kosher salt. Dry the chicken breasts with paper towels. Drizzle 1 tablespoon of olive oil over the chicken and coat each piece evenly. Next, rub the seasoning mixture over all sides of the chicken breasts, ensuring they’re fully covered. Combine 2 tablespoons of oil with sliced peppers and onion in a medium bowl or a gallon-sized zip-top bag. Season with salt and pepper, toss to coat evenly, and then spread the vegetables on the pan alongside the chicken. Bake the chicken, bell peppers, and onions in the oven for about 30 minutes at 400°F. Roasting the veggies alongside the chicken brings out their natural sweetness and softens them perfectly.
Making The Qusadellas
Once the chicken reaches an internal temperature of 165°F, let it rest for 5 minutes. This helps retain the juices, keeping the chicken moist. Once rested, slice the chicken. Warm a large skillet or griddle over medium heat and lightly coat it with a bit of oil or non-stick spray to keep the tortilla from sticking. Place a tortilla onto the heated surface, then sprinkle about 1/4 cup each of Monterey Jack and sharp cheddar cheese evenly over one half. Layer some sliced chicken, peppers, and onions on top of the cheese, and add another small handful of cheese over the fillings. Fold the tortilla in half to enclose everything inside. Cook the quesadilla for 2 to 3 minutes on one side, pressing gently with a spatula to help the cheese melt and the tortilla crisp up. Carefully flip it over and cook for another 2 to 3 minutes on the other side, until the cheese is fully melted and the tortilla is golden and crispy. Take the quesadilla out of the pan and place it on a plate to rest while you prepare the rest of the quesadillas. Add more oil to the pan as needed, then repeat the process with the rest of the tortillas and chicken mixture until all 4 quesadillas are prepared. Just before serving, cut each quesadilla into wedges. Top with your favorite toppings, like sour cream, green onions, cilantro, and avocado, and enjoy!
To reheat, thaw in the refrigerator overnight and cook as directed. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
