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Mexican Chicken Quesadilla
A flavorful and cheesy Mexican-inspired dish featuring shredded chicken, melted cheese, and fresh toppings, perfect for a quick and satisfying meal.
Ingredients
Protein
- 2 cups cooked, shredded or diced chicken
Dairy & Bakery
- 4 large flour tortillas flour tortillas (8–10 inch)
- 2–2.5 cups shredded cheese (Oaxaca, Chihuahua, Monterey Jack, mozzarella, cheddar)
Vegetables & Herbs
- 1/2 small white onion white onion, finely chopped
- 1/2 cup diced bell pepper (optional)
- 1–2 tablespoons chopped pickled jalapeños or fresh serrano
Spices & Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Other
- to taste salt and pepper
- 1 lime lime for juice and zest
- 2–3 tablespoons chopped fresh cilantro
Fats & Oils
- 2 tablespoons neutral oil or oil + butter
Optional Add-ins
- as desired corn kernels, black beans, chipotle in adobo, salsa verde
For Serving
- salsa roja or pico de gallo, guacamole or sliced avocado, sour cream or Mexican crema, hot sauce
Instructions
- Toss cooked chicken with spices, lime juice, and a teaspoon of oil; warm in a skillet for 2–3 minutes.
- Cook onion and bell pepper until softened, then add jalapeños; remove and set aside.
- Mix chicken with sautéed veggies, cilantro, and lime zest; season to taste.
- Heat a skillet, assemble quesadilla with cheese, chicken mixture, and more cheese between tortillas; cook until golden and crispy, flipping once.
- Rest briefly, then cut into wedges and serve with toppings and hot sauce if desired.
Notes
Use fresh or pickled jalapeños for a spicy kick, and customize toppings to your preference.
