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This easy, cheesy chicken quesadilla recipe is a crowd favorite. They are not only filled with cheese and chicken, but a delicious homemade sauce that makes these hand-held bites irresistible!
Not just an average quesadilla
Whenever I’m in a bind around dinner, a tasty Chicken Quesadilla is a life saver! There is just something so comforting about a hot golden brown cheesy filled tortilla. Add in some shredded chicken breasts and you’ve got a full rounded meal for lunch, dinner, or a midnight snack!
Sometimes we even make these as little appetizers for dinner parties or game day watching! Cut them into little bite-sized triangles and they will be devoured in minutes!
These aren’t just any chicken quesadillas. They have a secret magic yummy sauce in the middle that takes these to another level. Who knew that a little mayo, Taco Seasoning, and hot sauce could be the winning combo for a quesadilla sauce?
What is Mexican Cheese?
Grab a package of Mexican Fiesta Blend cheese. However, prepackaged cheese doesn’t melt quite as well as freshly grated cheese. I recommend using a combination of Oaxaca and Chihuahua cheese because they melt easily and give that stretchy stings of cheese as you pick up each slice.
Some other cheeses you can use in a blend or even on their own include:
- Mozzarella cheese
- Cheddar cheese
- Fontina cheese
- Gruyere cheese
- Havarti cheese
- Provolone cheese
- Swiss cheese
- Pepper Jack cheese
How to make Chicken Quesadillas
SAUCE. Whisk together the taco seasoning, mayo, hot sauce, and garlic salt in a bowl. Spread the mixture onto one side of a tortilla.
LAYER. Add your desired amount of shredded chicken and cheese to the tortilla. Add a layer of the sauce onto another tortilla and place that on top.
- Microwave. Cook your quesadilla in the microwave first for about 20 seconds. This will help the cheese get extra melty.
- Stovetop. Then place the quesadilla in a pan on the stove until it gets brown and crispy.
Alternative cooking methods
I like warming them up in the microwave and then crisping them up on a skillet, but you could easily use one or the other. You can also use a panini press, or if you’re making several quesadillas, use a pancake griddle. The oven and airfryer are even more options:
- Oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Butter the tortillas and assemble according to recipe. Bake for 4-5 minutes then flip and bake for another 4-5 minutes or until the tortillas are crisp and the cheese has melted.
- Air Fryer. Be sure that the tortillas will fit in the airfryer. Mist the tortillas with cooking spray to help it crisp up. Use toothpicks to secure the top tortilla to the bottom otherwise the air circulation from the air fryer can cause it to move around. Place the quesadilla in the fryer and cook at 350°F for 6-8 minutes.
Other fillings to add
With chicken, cheese and other flavors this quesadilla is delicious. However, it is also super easy to add in vegetables and other flavors to make it uniquely yours.
- Vegetables: cooked mushrooms, baby spinach, add fresh corn, diced green chilies, red bell peppers, red onions or shallots, diced tomato
- Toppings: cilantro, Avocado or Guacamole, Sour Cream, Pico de Gallo
- Fillings: black beans, sliced olives,
- Protein: grilled steak or shredded beef or pork
- Spices: sprinkle on smoked paprika, add a bit of heat with crushed red peppers
great dips for quesadillas:
Recipe Tips + storing info
- Single tortilla. Instead of using two tortillas, use one tortilla and fold it in half. This makes it easier to flip in the pan.
- Corn tortillas. Flour tortillas work best for quesadillas, but corn tortillas can be used. Since they don’t fold as well I recommend using 2 tortillas with the cheese in the middle.
STORE leftover quesadillas in an airtight container in the refrigerator for up to 4 days.
- Reheat. No one likes a soggy quesadilla. The best way to reheat it and still keep the outside crispy is to use a non stick pan over medium heat.
- When the pan is hot place the quesadilla in the pan. Heat for 1-2 minutes on each side until the cheese has melted and the tortilla is crispy once again.
Make ahead and FREEZE. Follow the recipe like usual. Once you have heated the quesadilla in the microwave, place them on a cookie sheet. Flash freeze them until firm. Transfer to an airtight container and freeze for up to 2 months.
- To reheat, place frozen quesadilla in the microwave for 1-2 minutes.
- Transfer to a nonstick pan and finish cooking over medium heat until cheese is melted and the tortilla is crispy.
For even more similar recipes, check out:
- Homemade Tortillas
- Cream Cheese and Chicken Taquitos
- Baked Chicken Chimichangas
- Pumpkin Quesadilla
- Chicken Flautas
Chicken Quesadilla Recipe
- 1 cup mayonaise
- 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
- Whisk together mayo, taco seasoning, garlic salt, and hot sauce. NOTE: You can use whatever hot sauce you prefer. We love to keep around the mild sauce from taco bell, so I always use that plus my husbands favorite, Valentino.
- Spread mixture on one side of tortilla. Sprinkle desired amount of shredded chicken on top, then cheese. Add sauce to a second tortilla and place on top.
- Heat in the microwave for about 20 seconds, then put on the stove, until nice a crisp. If you have sauce left over, use for dipping!
Nutrition information is automatically calculated, so should only be used as an approximation.