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One of our GO-TO dinner recipes is this chicken quesadilla recipe!
We often find ourselves in need of a quick but yummy dinner or lunch idea, and these quesadillas have saved the day so many times.
Life is just busy sometimes (okay a lot of times)! So we love that these chicken quesadillas are very simple and quick (we’re talking on the table in under 15 minutes). Best part is that the kids now know how to make them – a HUGE win!! Plus they are so easy to customize based on preference.
The added protein makes them even more filling, but we also love our basic cheese quesadillas! Either way, dip them in salsa and sour cream for a quick and tasty dinner!
Why we think you’ll love it:
- Beyond simple. Just a few ingredients and whipped in minutes (perfect for lunch, dinner, or even a snack).
- Versatile. This recipe is a great base for any classic quesadilla. Include the sauce, omit it, or change the shredded chicken for beef or your favorite veggies.
- Great appetizer too! Just cut into bite-sized triangles and they will be devoured in minutes.
Chicken Quesadilla Ingredients and Substitutions
- 1 cup mayonnaise
- ½ teaspoon taco seasoning – store-bought or Homemade Taco Seasoning
- ¼ teaspoon garlic salt (with parsley flakes)
- 2 teaspoons hot sauce – We like to use mild sauce from Taco Bell or Valentino hot sauce.
- 6 flour tortillas – homemade Flour Tortillas or store-bought (our favorite store bought are LaLa’s, Tortilla Land or Tortilla Fresca – from Costco)
- 2 cups Mexican cheese – or Oaxaca and Chihuahua cheese, Monterey Jack cheese, Mozzarella cheese, Cheddar cheese, Fontina cheese, Gruyere cheese, Havarti cheese, Provolone cheese, Swiss cheese, Pepper Jack cheese
- 2 cups shredded chicken seasoned – about 2 cups. Make Shredded Chicken in a slow cooker, oven Baked Chicken, or shred a rotisserie chicken.
- optional toppings – fresh cilantro, avocado or Guacamole, sour cream, or Pico de Gallo
How to Make a Chicken Quesadilla
- SAUCE. Whisk mayo, taco seasoning, garlic salt, and hot sauce.
- ASSEMBLE. Spread the mixture on one side of a tortilla. Sprinkle the desired amount of shredded seasoned chicken on top, then cheese. Add sauce to a second tortilla and place on top.
- COOK. Heat in the microwave for about 20 seconds, then put in a hot skillet on the stove, until nice and crisp. If you have any sauce left over, use it for dipping!
- Eat the quesadillas alone or with some favorite dips like Homemade Salsa, Sweet Salsa Verde, Queso Blanco, Cafe Rio Dressing.
- Omit the chicken and sauce for a classic Cheese Quesadilla.
Kristyn’s Recipe Tips
- Use your preferred hot sauce. We love our homemade salsa best, but the kids also love the mild sauce from Taco Bell.
- This is a great recipe to use up leftover chicken, make shredded chicken in a crock pot, or shred a rotisserie chicken.
- Adding a bit of olive oil or butter to the skillet can help the tortilla get toasty and golden brown.
- The tortillas make the difference – our favorite store bought are LaLa’s, Tortilla Land or Tortilla Fresca flour tortillas – from Costco.
Chicken Quesadilla
Ingredients
- 1 cup mayonnaise
- ½ teaspoon taco seasoning
- ¼ teaspoon garlic salt (with parsley flakes)
- 2 teaspoons hot sauce
- 6 tortillas
- 2 cups Mexican cheese
- 2 cups shredded chicken, seasoned
Instructions
- Whisk mayo, taco seasoning, garlic salt, and hot sauce.
- Spread the mayo mixture on one side of a tortilla. Sprinkle the desired amount of shredded chicken on top, then some cheese. Add sauce to a second tortilla and place on top.
- Heat in the microwave for about 20 seconds, then put in a hot pan on the stove, until nice and crisp. If you have sauce left over, use it for dipping!
Video
Notes
- Use your preferred hot sauce. We love the mild sauce from Taco Bell, or Lo’s favorite, Valentino.
- This is a great recipe to use up leftover chicken, make shredded chicken in a crock pot, or shred a rotisserie chicken.
- Adding a bit of olive oil or butter to the skillet can help the tortilla get toasty and golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble as directed and microwave. Allow to cool, place them on a baking sheet, and flash-freeze. Once firm transfer to freezer ziploc and freeze for up to 2 months.
To heat, place frozen quesadilla in the microwave for 30-60 seconds. Transfer to a nonstick pan and finish cooking over medium heat until cheese is melted and the tortilla is crispy.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or skillet.
Complete The Meal
Sides
How to Make Guacamole
10 mins
Homemade Salsa
10 mins
Canned Refried Beans
10 mins
Homemade Spanish Rice Recipe
45 mins
Desserts
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This recipe was originally published November 2018.
Which hot sauce is recommended? Sriracha? Frank’s red hot? Tabasco? Which is best for kids. Thanks!
New staple in our house. Thanks!
I’m not a fan of hot sauce. What other sauce can I use to replace it?
I followed the recipe but used the flour tortillas that come in the refrigerator section that you cook yourself. I used one chili pipin crushed and some fresh salsa in mine. First Quesadilla that I have made that I like! Thanks for this recipe!
I tried this, and read the whole thing first. I added a lot of the ingredients you recommended, and had a tasting for our canoeing and kayaking group.They said that we absolutely have to have this for the night we gather, and at least once more on the 2 week + wilderness trips we take each “not winter”. RAVE reviews must be listened to, and they are so very easy, with great selections for each palate, so thanks ever so much for these great recipes!
Your QUESADILLAs are so quick & easy. I never thought to use mayo like you suggest to make a sauce for your chicken quesadilla. Yummy!
Great recipe. Easy to make, easy to follow and very tasty.
I love the recipes you send to my email; however, my printer doesn’t print them. I go through all the steps, nothing gets printed. Am I doing something wrong?