Simple dinners don't get any better than these Chicken Quesadillas! Perfectly seasoned chicken and vegetables are lightly charred and sandwiched between two layers of cheese inside a crispy tortilla. Finish it off with your favorite fixings for a deliciously easy meal the family will ask for again and again.
If you love recipes the whole family enjoys, you need this Chicken Quesadillas recipe in your back pocket!
It is so full of flavor and comes together in a flash! I like to serve this with Mango Avocado Salsa, Homemade Queso Dip, or Bacon Guacamole.
I like to double the chicken and veggies to have for easy lunches during the week. They are great in salads and wraps!
Give this a try, and I think you will agree this is the best chicken quesadilla recipe!
Let's Talk Ingredients
Taco seasoning gives the chicken great flavor—use your favorite blend or make your own with chili powder, cumin, garlic powder, and salt..
Add one chipotle pepper from a can of chipotles in adobo for a smoky kick, and freeze the rest for next time. For the tortillas, burrito-sized flour ones are ideal for folding and filling.
Tips & Tricks
- Season chicken ahead of time for the most flavor. I like to season it 24 hours before I plan to cook it.
- If you fold your tortillas in half rather than adding another tortilla on top, only place the cheese, meat, and vegetables on the bottom half.
- If you want spicy chicken quesadillas, add an additional chipotle chili pepper.
How to Make Chicken Quesadillas
Stir the chicken breast cubes with taco seasoning - I recommend doing this at least two hours ahead of time.
Pan Fried Chicken Quesadillas
Start by heating a large skillet to medium high heat.
Add oil to the pan and then add the chicken.
Cook for 7 minutes, and then add the vegetables to the pan.
Cook until the vegetables are tender.
Transfer the chicken mixture to a clean bowl.
Reduce the heat to medium low.
Add the tortilla to the skillet, and then sprinkle with some of the cheese. Add the meat and vegetable mixture and then sprinkle with more cheese.
Fold the tortillas in half or top with a second tortilla.
Cook, turning once, until crispy and brown.
Blackstone Griddle Quesadillas
Start by heating your griddle to low heat.
Oil the griddle and then add the chicken.
Cook for 7 minutes and then add your veggies to the Blackstone.
Cook until they are tender and lightly charred, about 5 minutes.
Transfer the chicken mixture to a clean bowl.
Add the tortillas to the griddle and then top with a layer of cheese. Add the vegetable and chicken mixture and then more cheese.
Top with another tortilla or fold the tortilla in half.
Cook until golden brown.
30-Minute Blackstone Chicken Quesadillas (or Skillet)
Ingredients
- 1 pound chicken breast cubed
- 2 tablespoons taco seasoning
- Oil to coat pan or griddle
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 chipotle chili pepper in adobo sauce diced fine
- 8 ounces shredded cheese
- 4 flour tortillas burrito sized
- For Serving: Salsa Sour Cream, Avocado, Cilantro
Instructions
- Place the chicken breast cubes in a large bowl and toss with the taco seasoning.
Skillet
- Heat a heavy skillet to medium-high heat.
- Add oil to the pan, and then add the chicken.
- Cook, stirring often, for 7 minutes.
- Add the onion, bell pepper, and chipotle chili pepper.
- Cook until the vegetables are tender and the chicken is cooked through, about another 5 to 7 minutes.
- Transfer the meat and vegetables to a clean bowl.
- Reduce the heat to medium-low.
- Add additional oil to the skillet and add the tortillas. Sprinkle with some of the cheese, the meat and vegetable mixture, and then another sprinkle of cheese.
- Fold the tortillas in half or top with another tortilla.
- Cook, turning once until the tortillas are brown and crispy and the cheese is melted about 5 to 7 minutes.
- Transfer to a cutting board and cut into wedges.
- Serve with the desired toppings.
Blackstone Griddle
- Heat your Blackstone Griddle to low heat.
- Add oil, and then add the chicken.
- Cook, stirring often for 7 minutes.
- Add the onion, bell pepper, and chipotle chili pepper.
- Cook until the vegetables are tender and the chicken is cooked through, about 5 minutes.
- Remove the chicken and vegetables from your griddle and transfer to a clean bowl.
- Add additional oil to the griddle and add tortillas.
- Sprinkle with some of the cheese, the meat and vegetable mixtures and then more cheese.
- Fold the tortilla in half or top with another tortilla.
- Cook until one side is golden brown and flip.
- Cook until the other side is brown.
- Transfer to a cutting board and cut into wedges.
Glenda says
Quick and easy lunch never tasted so good! I love this recipe! It has so much flavor and it's simple to toss together. Thank you!
Wendy Polisi says
So glad that you liked it!
Wendy Polisi says
So glad that you enjoyed them!
Wendy Polisi says
So glad that you enjoyed it.
Lynda says
This was so good! Looking forward to trying more of your recipes.
Wendy Polisi says
I am so glad you enjoyed it. I have a lot of new Blackstone recipes coming out in the new year.