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This easy, cheesy chicken quesadilla recipe is a crowd favorite. Filled with a delicious homemade sauce, these hand-held bites are irresistible!
Our Favorite Quesadilla!
One of our go-to dinner recipes are these quesadillas!
SO often we find ourselves needing a quick but yummy dinner idea, and these quesadillas have saved the day so many times.
Not only are they very simple and quick, but the kids now know how to make them and they are so easy to customize based on preference.
Why we love theM:
- 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, add shredded chicken, shredded beef, or your favorite veggies.
- Great appetizer too! Just cut into bite-sized triangles and they will be devoured in minutes.
IngredientS
- Tortillas (homemade or store bought) – both work great, but we prefer homemade.
- Shredded Chicken – you will need about 2 cups for this recipe.
- Sauce Mixture: mayonnaise, taco seasoning, hot sauce, garlic salt
- Cheese – We recommend using a combination of Oaxaca and Chihuahua cheese for the perfect melty cheese (pre-packaged cheese has a wax over it and does not melt as well, so we do not recommend it), but other cheeses that can be used include:
- Monterey Jack cheese, 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 (or you can use one tortilla and fold it over).
- COOK.
- 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 large pan or skillet on the stove until it gets brown and crispy.
Just omit the chicken and sauce for a classic Cheese Quesadilla.
Complete the Meal
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Desserts
Chicken Quesadilla Recipe
This easy, cheesy chicken quesadilla is a crowd favorite. Filled with a delicious homemade sauce, these hand-held bites are irresistible!
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 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 husband's 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!
Video
Notes
STORE leftover shredded chicken quesadillas in an airtight container in the refrigerator for up to 4 days.
Reheat. The best way to reheat it and still keep the outside crispy is to use a nonstick 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.
- Transfer to a nonstick pan and finish cooking over medium heat until cheese is melted and the tortilla is crispy.
Nutrition
Calories: 478kcal, Carbohydrates: 16g, Protein: 12g, Fat: 41g, Saturated Fat: 11g, Cholesterol: 51mg, Sodium: 836mg, Potassium: 85mg, Fiber: 1g, Sugar: 2g, Vitamin A: 270IU, Vitamin C: 1mg, Calcium: 281mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Best Variations for this recipe?
- Vegetables. cooked mushrooms, baby spinach, fresh corn, diced green chilies, red bell peppers, red onions or shallots, and diced tomato
- Toppings. cilantro, avocado or Guacamole, sour cream, or Pico de Gallo
- Fillings. black beans or sliced olives
- Protein. grilled steak, shredded beef, ground beef or pork
- Spices. sprinkle on smoked paprika, and add a bit of heat with crushed red peppers
Best dips for Quesadillas?
How to store?
- STORE leftover shredded chicken 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 nonstick pan over medium heat.
- Make ahead and freeze. Follow the recipe for chicken quesadilla as usual. Once you have heated the quesadillas 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.
I’m not a fan of hot sauce. What other sauce can I use to replace it?
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?