The Best Chicken Quesadilla Recipe For Two

If you are looking for the best, yet easy to make recipe to celebrate Cinco de Mayo, Taco Tuesday or if you just want to make a tasty appetizer, snack or a light main course than look no further than this Chicken Quesadilla recipe!

Leftover rotisserie chicken takes on a whole new flavor when it gets coated in a simple homemade, Mexican inspired seasoning. Combine that with crispy tender fajita vegetables and cheese in a flour tortilla and put it in the skillet until it turns nice and golden brown. Within minutes it will be ready to serve. All you have to do is add your favorite toppings!

This recipe has become one of my favorites. Not only is it the perfect meal solution on busy weeknights , but it also a savior when those late-night cravings strike. In addition, it’s my go-to recipe when unexpected weekend guests arrive because it takes so little time to prepare.

Homemade Quesadilla Seasoning

Although you could simply stack the chicken, cheese and vegetables inside a tortilla and call it a day, the best chicken quesadilla recipes include some sort of Mexican seasonings.

However, instead of pulling out a packet of taco seasoning and using only half of it, this recipe includes an easy homemade seasoning mix. With just a few basic spices that you most likely already have in your kitchen, you will have turned a plain quesadilla into one that has a ton of flavor!

Spices Needed

• Kosher salt
• Black Pepper
• Onion powder
• Garlic powder
• Dried oregano*
• Cumin
• Chili powder
• Paprika, smoked or regular

*Although I have listed dried oregano as one of the ingredients, if you have Mexican oregano use that instead.

**I prefer to use smoked paprika in most of my recipes, including this Chicken Quesadilla recipe. I use it in the dry rub for my Baked Chicken Wings, in Stuffed Pepper Casserole and even when I make Honey Garlic Salmon. I use it so much that I purchase a 1 pound bag smoked paprika. (See affiliate link: Smoked Paprika)

What Size Tortilla To Use When Making A Chicken Quesadilla?

When you head to the grocery to purchase the flour tortillas, you may be shocked at the number of different sizes and varieties to choose from. From small street taco corn tortillas that are only 3-4 inches in diameter to large burrito size tortillas and every size in between.

So which size is best for this recipe? The 8 inch flour tortillas are best to use. They often have the label of Soft Taco Flour Tortillas. The mid-size surface area allows enough room for all the delicious fillings to be piled inside without worry of everything falling out during the cooking process.

However, the large burrito tortillas can still be used if you want to make thinner quesadillas. Although you will definitely need to cook them in batches as they most likely won’t be able to fit in the skillet at the same time.

Sandwich Style vs. Folded Quesadillas

A Chicken Quesadilla can be made in two different ways. The first way is to use the sandwich style method. This is where two individual tortillas make up the top and bottom layer with the filling placed between them.

The other way to make quesadillas is to use the fold method. Do this by placing the filling on one side and then fold the remaining side over top before browning.

This recipe utilizes the folded technique as it is a better method to hold all that delicious filling. In addition, if you use a large enough skillet you can make both quesadillas at the same time so you both can enjoy eating them together!

How To Make The Best Chicken Quesadilla

1. Lay out the two flour tortillas on a clean surface.
2. Spread 1⁄4 of the cheese on one half of each tortilla.
3. Divide the chicken in half and then place the meat on top of the cheese.
4. Add the warm vegetables on top of the meat and then top each one with more cheese.
5. Fold the tortilla in half, being sure to cover the filling ingredients.

Now your quesadillas are ready for the skillet or griddle!

Suggested Toppings For Chicken Quesadillas

Once the quesadillas are browned on the outside and the cheese has melted on the inside it is time to get them on the table. However, instead of cutting them on a plate and serving them as is, consider adding some of your favorite toppings!

Below I have listed some classic quesadilla toppings that we have come to love in my house. However feel free to experiment with new toppings, as you might just find one that you love!

• Guacamole
• Sour Cream
• Green Onions
• Chives
• Salsa
• Salsa Verde
• Diced Jalapeno
• Diced Green Onion
• Cilantro

Possible Recipe Variations

Veggies: any color or variety of bell pepper will work. Add jalapeños for some heat, use red onions or yellow onions, add extra mushrooms or leave them out, add corn kernels or zucchini or any other vegetable you like.

Cheese: I prefer grating my own Monterey Jack and cheddar cheese, but you can use a pre-shredded Mexican blend or other variety of cheese. Freshly grated cheese melts better than pre-shredded cheese (and Monterey Jack melts better/creamier than mozzarella). 

Meat: you could leave the meat out and amp up the veggies for a veggie quesadilla, or switch out the meat and use ground beef or ground turkey (if doing so, add the seasoning mixture while the meat cooks). 

As you can see, this recipe is very versatile so that you can make it however you prefer!

Best Chicken Quesadilla Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

Seasoning Ingredients:

• 1⁄4 teaspoon Kosher salt
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon dried oregano
• 1⁄8 teaspoon cumin
• 1⁄8 teaspoon chili powder
• 1⁄8 teaspoon paprika, smoked or regular
• 1⁄8 teaspoon black pepper

Chicken Quesadillas:

• 3/4 cup cooked, chopped chicken
• 1 teaspoon oil
• 1⁄2 medium bell pepper (any color), sliced into thin strips
• 1⁄4 large onion, sliced into thin strips
• 1⁄2 tablespoon broth or water
• 1 cup shredded Mexican blend cheese
• 2 8-inch flour tortillas

INSTRUCTIONS

In a small bowl, add all the seasoning ingredients. Mix well.

Toss the chicken with 1/2 of the seasoning mixture. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the onions, and bell peppers then sprinkle the remaining seasoning over the veggies.

Cook for 2 minutes then add the broth or water to the pan. Continue to cook until the veggies are crisp tender and the liquid has nearly evaporated. Remove the veggies from the heat.

Assemble the Chicken Quesadillas:

Spread 1⁄4 of the cheese on one half of each tortilla. Divide the chicken in half and then place the meat on top of the cheese. Add the veggies and then top with more cheese. Fold the tortilla in half, covering the filling ingredients.

Clean out the skillet and then place over medium-low heat. Spray the skillet with olive oil spray. Cook the quesadillas on one side until golden pressing lightly with a spatula to compress and allow the cheese to bind the tortilla together.

Carefully flip the quesadillas with a wide spatula and cook on the other side until the tortilla is golden brown.

Use a pizza cutter or sharp knife to cut each quesadilla into triangles and then serve with your favorite toppings.

Enjoy! Mary

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