Easy Chicken Quesadillas (15-Minute Dinner with Leftover Chicken)

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Got leftover chicken in the fridge? Make quesadillas! These are one of the quickest dinners around: shredded chicken simmered with onion, garlic and taco seasoning, tucked into buttery flour tortillas with melty Monterey Jack, then cooked until golden and crisp. Rotisserie chicken works perfectly, and kids love helping build their own.

Tips

• Don’t overfill. About 1/2 cup chicken and 1/2 cup cheese per quesadilla keeps them easy to flip.
• Medium heat is key. Too hot and the tortilla burns before the cheese melts.
• Use up leftovers. Add black beans, corn, peppers, spinach or whatever veggies you have.
• Make it mild or spicy. Leave out the jalapeños for kids, or use Pepper Jack for more heat.

What to serve with quesadillas

Salsa, sour cream, guacamole and pico de gallo for dipping, plus Mexican rice or a simple green salad.

Mandie

Easy Chicken Quesadillas

Crispy flour tortillas filled with seasoned shredded chicken and melted Monterey Jack cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 quesadillas

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• 1/2 cup chicken broth or water
• 2 tbsp taco seasoning homemade or store-bought
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked chicken shredded (rotisserie works great)
• 2 tbsp butter
• 8 (10-inch) flour tortillas
• 2 cups shredded Monterey Jack or Pepper Jack cheese
• 1/4 cup fresh cilantro chopped
• 2 jalapeños seeded and diced, optional
• salsa, sour cream and guacamole for serving

Method

 

1. Heat the olive oil in a large skillet over medium-high heat. Cook the onion until soft, 5 to 6 minutes. Add the garlic and cook 1 minute.
2. Stir in the broth, taco seasoning, salt and pepper. Add the chicken and toss to coat. Simmer over medium-low until the liquid is absorbed. Set aside.
3. Melt a little butter in a clean skillet over medium heat. Lay in one tortilla and top with 1/2 cup chicken, 1/2 cup cheese, and some cilantro and jalapeños.
4. Top with a second tortilla. Cook until the bottom is golden, about 2 to 3 minutes, then carefully flip and cook until the cheese melts.
5. Repeat with the rest. Cut each quesadilla into wedges and serve with salsa, sour cream and guacamole.

Notes

Great with leftover or rotisserie chicken.

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FAQ

Can I make these in the oven?

Yes. Brush the tortillas with butter, fill them, and bake on a sheet pan at 425°F for about 10 minutes, flipping once.

Can I freeze quesadillas?

Yes. Freeze cooked, cooled quesadillas wrapped individually for up to 2 months. Reheat in a skillet or the oven.

What cheese is best?

Monterey Jack, Pepper Jack, Colby Jack or a Mexican cheese blend all melt beautifully.

You might also like:

• Homemade Taco Seasoning Mix
• 15-Minute Chicken Fajita Wraps