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 which is 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
- Mayonnaise (1 cup) – Mayonnaise makes a creamy spread that melts into the tortillas and helps every bite taste rich and flavorful.
- Taco seasoning (½ teaspoon)- The seasoning adds an easy blend of chili, cumin, and spices for classic quesadilla flavor. Use store-bought or Homemade Taco Seasoning.
- Garlic salt with parsley flakes (¼ teaspoon) – Garlic salt seasons the sauce and enhances the savory notes in the chicken and cheese.
- Hot sauce (2 teaspoons) – Hot sauce brings gentle heat and tang; you control the kick with your favorite brand. We like to use mild sauce from Taco Bell or Valentino hot sauce.
- Flour tortillas (6)- Tortillas crisp up in the skillet, giving you that golden exterior and sturdy fold. Use homemade Flour Tortillas or store-bought.
- Mexican cheese (2 cups)- Mexican cheese melts smoothly and is stretchy, or use Oaxaca and Chihuahua cheese, Monterey Jack cheese, Mozzarella cheese, Cheddar cheese, Fontina cheese, Gruyere cheese, Havarti cheese, Provolone cheese, Swiss cheese, Pepper Jack cheese.
- Shredded chicken seasoned (2 cups) – Chicken adds protein and makes the quesadillas hearty enough for dinner. 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 Chicken Quesadillas
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!
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 a difference. Our favorite store bought are LaLa’s, Tortilla Land, or Tortilla Fresca flour tortillas from Costco.
- Eat the quesadillas alone or with some favorite dips like Homemade Salsa, Sweet Salsa Verde, Queso Blanco, Cafe Rio Dressing.
Chicken Quesadilla
Video
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!
Notes
- 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 a difference. Our favorite store bought are LaLa’s, Tortilla Land, or Tortilla Fresca flour tortillas from Costco.
- Eat the quesadillas alone or with some favorite dips like Homemade Salsa, Sweet Salsa Verde, Queso Blanco, Cafe Rio Dressing, or double the amount of Mayo mixture and serve it on the side as a dipping sauce.
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
Arroz con Leche
45 mins
Homemade Churro Recipe
35 mins
Homemade Sopapillas
40 mins
Chocolate Tres Leches Cake
4 hrs 45 mins
Similar Recipes
Collections
This recipe was originally published November 2018.
I tweaked the recipe a bit and did 3/4th mayo and 1/4 cream cheese, and used Frank’s Red Hot, and I must say that they were a hit. Quick and easy and delicious!
I’m so glad you liked the quesadillas! Thanks for sharing what you did. Sounds yummy!
Hi Kristyn, I made these a couple of nights ago turned out amazing, big hit with the kids 😊
Hooray!! I’m so so happy to hear it. Thanks for sharing!
Made it last night, so good, and quick. I do have a question. I want to make a some as freeze, but was wondering why you say only good for two months. Thank you for the help.
After that point, they may start to get old and not taste as fresh when heated. So we suggest two months!
I feel the trick is in the chicken. Could you give some info on wendy kind of chicken and spices you used. I always feel mine comes out dry😪
Made these last night for the family and they were delicious. I would have never thought to use mayo in the sauce, but they turned out tasty and the kids loved them!
I love quesadillas and use this recipe so often. It’s easy and delicious!
One of my absolute favorites!
My kids loved these easy quesadillas!! Devoured in record time! Highly recommend!
I am totally not a fan of quesadillas however, this recipe has completely converted me. The sauce is fantastic – a crowd favorite and now mine. Thank you!!!!! Made it with shrimp, some chicken etc. this is a homerun!
YAY!! So so happy to hear that you love the recipe…. that sauce is so good, huh? 🙂 Sounds tasty with shrimp too! Thanks for sharing.
I made these and my boyfriend and I loved them! Definitely making these again soon!!
Hooray! I’m so glad they were a hit. Thanks for giving the recipe a try!