Skip to main content

Chicken Quesadilla

By February 18, 2022No Comments

Chicken Quesadilla is among the most popular Mexican dishes.

It originated from the Central and Northern parts before spreading to the rest of the country – Mexico. The dish became popular in the 16th century when the Spanish settlers arrived in Mexico. Quesadilla is a Mexican name that roughly translates to a little cheesy.’

It is one of the simplest dishes to prepare. In most cases, people don’t need a recipe to prepare chicken quesadilla, especially those with a Mexican origin or great cooking expertise. All you have to do is top your tortilla with cheese and everything else you have, fold it in half, and cook until the cheese melts and the tortilla becomes crispy. However, if this dish is new to you and you need some guidance, the following recipe – simple and easy – should be helpful.

Chicken Quesadilla

Prep Time 30 minutes
Cook Time 25 minutes
Servings 20 20
Calories 244 kcal


  • 1 tbsp Bacon bits
  • 1 – 1.27 ounce Fajita seasoning
  • 1 tbsp Extra-virgin olive oil
  • 2 Thinly sliced or chopped green bell peppers
  • 2 Chopped or thinly sliced red bell peppers
  • 1 Thinly sliced or chopped onion
  • Kosher salt – To taste
  • 1 lb Freshly ground black pepper
  • 1 pound Boneless skinless chicken breasts sliced into strips
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 tsp Medium flour tortillas
  • 1 8-ounce pack Shredded Monterey jack cheese
  • 1 8-ounce pack Shredded cheddar cheese
  • 1 Ripe and sliced avocado
  • 1 tbsp Vegetable oil
  • 2 Thinly sliced scallions
  • Sour cream – For serving


  • Preheat the broiler as you grease the baking sheet.
  • Put the chicken – seasoned with fajita seasoning – on the baking sheet and cook in the broiler for about 5 minutes. Ensure that the pieces are no longer pink before removing them.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a large pan or skillet under medium heat. Cook the onions and pepper in the oil for about 5 minutes until soft. Season the vegetables with salt and pepper and transfer to a plate when well cooked.
  • Heat the vegetable oil under medium heat and season in the pre-cooked chicken from the broiler. Season with salt, spices, pepper, and cook while stirring carefully until golden. It will take around 10 minutes. Transfer to another plate.
  • Add one flour tortilla to the skillet and top half of the tortilla with a generous sprinkling of the cooked chicken mixture, cheeses, pepper onion mixture, green onions, and a few avocado slices. Fold the remaining half of the tortilla over and cook. Don't forget to add the bacon bits when adding the mixture.
  • Make the remaining tortillas in the same way. Put on the baking sheet and bake in a preheated oven until the cheese melts.
  • Without an oven, you can still make your quesadillas by cooking in a skillet or pot, making them either baked or fried dishes. Flip only once to ensure that it cooks well – golden brown — for about 3 minutes on each side.
  • Slice into wedges and serve with your sour cream, salsa, margaritas, or a side of guacamole. Nutritional Facts Per Serving


Proteins: 13.7g
Carbohydrates: 21.8g
Fats: 11.3g
Cholesterol: 34.9mg
Sodium: 504. 3mg

Chicken Quesadilla Fun Facts

  • Initially, corn tortillas were used in making quesadillas. However, flour tortillas are increasingly taking over, especially in the United States of America.
  • Before the arrival of the Spanish settlers, quesadillas were initially filled with pumpkin, spices, and mushrooms. It wasn’t until the arrival of the settlers who came with lambs, sheep, and cows into colonial Mexico that cheese was introduced. The term ‘Quesadillas’ was invented due to the newly introduced ingredient – cheese.
  • Despite the name ‘Quesadillas,’ which roughly translates to cheese in Mexico, you can make this dish without the cheese. Sounds unbelievable, right? The next time you hear someone saying they can’t imagine Quesadillas with cheese, remind them that the original ones didn’t even have cheese. You are free to stuff them with anything from meat to veggies and even a lot of cheese if you wish. They are an excellent way to satisfy weird cravings during pregnancy or other life moments when people have cravings.
  • Mexicans mostly fill their quesadillas with a stringy Mexican cheese known as Oaxaca. The latter has a mellow and buttery flavor similar to Monterey jack, but its meltability and texture is more similar to mozzarella cheese.
  • While a combination of cheddar and Monterey jack is commonly used in Quesadillas, you are free to choose any melty cheese, depending on your preference.
  • Pro- Tip: Don’t worry about the constant cheese spills when using a pan to make your Quesadillas. These spills turn out crispy (and slightly burnt — frico) and a magical taste to the dish – fatty crunchiness and unparalleled saltiness.

What Do I Do with My Leftovers?

This Quesadillas recipe is excellent for parties. Do you have some leftovers at hand after making your Quesadillas? Well, don’t worry. The secret is to freeze them for future use in another dish. They reheat pretty well. That way, you enjoy some convenience and minimize food wastage.
The cooked peppers and zesty chicken are a heavenly delight. They taste even better when mixed with some melted cheeses. So, with your leftovers, you have a whole independent meal. You can also incorporate a few new options to make it nutritionally complete and more exciting.