Chicken Quesadillas

These Easy Chicken Quesadillas are the best when it comes to a busy evening meal. They come with veggies, meat and lots of cheese that even kids will love! Best part is they can be prepped and cooked within 30 minutes!

Chicken  Quesadillas

This Easy Chicken Quesadilla recipe is one of my family’s most loved meals. It is on my husband’s top 5 list of favorites when I ask him what he wants for dinner. I guess any recipe that has cheese my husband is a fan of. Did you know that quesadillas means “little cheesy thing”, and originated in northern and central Mexico in the 16th century. Corn tortillas were used to stuff cheese and spices inside. As time went on, the quesadilla dish has evolved to include flour tortillas and a variety of fillings inside.

Ingredients for Chicken Quesadillas

The best part about quesadillas in general is the ability to make them your own and add an what ever ingredients you are feeling that day. Below is a list of ingredients for the chicken quesadillas I make but feel free to exclude any ingredients or substitute certain ingredients to your liking.

Chicken – I prefer to use rotisserie chicken for my chicken quesadillas. Instant pot shredded chicken and grilled chicken are other great options. Having the chicken prepared ahead of time makes this meal even easier when you go to make it.

Cream Cheese – The secret ingredient! Make sure the cream cheese is softened. This ingredient helps hold all the ingredients together to prevent the mixture from falling out of the quesadilla when cooking.

Black Beans – Drained and rinsed. If you’re not a fan of beans you can omit this ingredient.

Corn – Frozen or canned will work. If you are using frozen, you will need to heat it prior to adding it to the quesadilla mixture. If you are using canned you will need to rinse and drain it prior to adding it to the quesadilla mixture.

Bell Pepper – I choose to use green bell pepper to add some more color but feel free to use yellow, orange or red. If your family doesn’t love bell peppers, feel free to substitute another vegetable such as carrots, zucchini, onions and/or spinach.

Cheese – A Mexican blend always works great but lets face it, can you really go wrong with any kind of cheese?! Monterey Jack, mild cheddar, pepper jack, or other type of cheese would also work.

Salsa – This ingredient along with the cream chees helps hold all the ingredients together to prevent the mixture from falling out of the quesadilla when cooking.

Cilantro – Provides a finishing touch of herby freshness.

Tortillas – Flour, whole wheat, low carb, use which ever kind of tortilla that fits your needs. We prefer to use mission 8″ low carb tortillas.

Additional Toppings – Guacamole, sliced jalapenos, sliced olives, sour cream or Greek yogurt, lime wedges, additional salsa or cilantro.

How to Make Chicken Quesadillas

  1. Prep the Filling – Shred the chicken, drain and rinse the beans so they are dry, chop the cilantro, defrost or drain and rinse the corn, and chop the bell pepper.
  2. Mix the Filling – In a large bowl, mix the shredded chicken, softened cream cheese, black beans, corn, bell pepper, salsa, cilantro and pepper together until well combined.
  3. Heat a pan or griddle over medium heat (OR heat a quesadilla maker) – Spray the pan with cooking spray. Place one tortilla down. Top with ¼ cup of cheese, ¼-⅓ of chicken mixture and then another ¼ cup of Mexican cheese. Top with another tortilla. Let it cook. When the tortilla on the bottom is crisp and golden, carefully flip over to cook the other side. Cook until both the bottom and top if the quesadilla are golden brown.
    • If Using a Quesadilla Maker; Heat quesadilla maker. Spray both sides with cooking spray. Place one tortilla down. Top with ¼ cup of cheese, ¼-⅓ of chicken mixture and then another ¼ cup of Mexican cheese. Top with another tortilla. Close and let cook. Cook until both the bottom and top if the quesadilla are golden brown. Most quesadilla maker will have a timer on them and will let you know when it is done cooking.
  4. Repeat – with remaining tortilla, cheese, chicken mixture and tortilla, until you have made all four quesadillas.
  5. Slice into six triangles per quesadilla and serve with your favorite toppings!

Do I need a Quesadilla Maker?

No, you don’t. But for me it was a game changer. It made making quesadillas so much easier. If you don’t have a quesadilla maker, you can just use a pan and attempt to flip the quesadilla with a spatula without the insides falling out. This was the part I always messed up the insides would always fall out on me when I attempted to flip the quesadilla.

How to Reheat Chicken Quesadillas

If preparing ahead of time, prepare the Texas Caviar and the chicken, store in separate bowls in the refrigerator. Then assemble and cook just before serving.

Chicken quesadillas
Chicken Quesadillas

Easy Chicken Quesadillas

These Easy Chicken Quesadillas are the best when it comes to a busy evening meal. They come with veggies, meat and lots of cheese that even kids will love! Best part is they can be prepped and cooked within 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups chicken shredded
  • 3 oz lite cream cheese softened
  • ½ cup black beans drained and rinsed
  • ½ cup corn
  • ½ green bell pepper chopped
  • ¼ cup salsa
  • 3 tbsp. cilantro chopped
  • 2 ¼ cups mexican cheese
  • 8 10" low carb tortillas
  • pepper to taste

Optional Toppers

  • salsa
  • guacamole
  • sliced jalopenos
  • sliced olives
  • plain greek yogurt or sour cream

Instructions
 

  • Shred the chicken, drain and rinse the beans so they are dry, chop the cilantro, defrost or drain and rinse the corn, and chop the bell pepper.
  • In a large bowl, mix the shredded chicken, softened cream cheese, black beans, corn, bell pepper, salsa, cilantro and pepper together until well combined.
  • Heat a pan or griddle over medium heat, spray the pan with cooking spray. Place one tortilla down. Top with ¼ cup of cheese, ¼-⅓ of chicken mixture and then another ¼ cup of Mexican cheese. Top with another tortilla. Let it cook. When the tortilla on the bottom is crisp and golden, carefully flip over to cook the other side. Cook until both the bottom and top if the quesadilla are golden brown.
  • If using a quesadilla maker heat quesadilla maker. Spray both sides with cooking spray. Place one tortilla down. Top with ¼ cup of cheese, ¼-⅓ of chicken mixture and then another ¼ cup of Mexican cheese. Top with another tortilla. Close and let cook. Cook until both the bottom and top if the quesadilla are golden brown. Most quesadilla maker will have a timer on them and will let you know when it is done cooking.
  • Repeat with remaining tortilla, cheese, chicken mixture and tortilla, until you have made all four quesadillas.
  • Slice into six triangles per quesadilla and serve with your favorite toppings!

Nutrition

Serving: 4trianglesCalories: 350kcalCarbohydrates: 35gProtein: 23gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 820mgPotassium: 268mgFiber: 22gSugar: 3gVitamin A: 1002IUVitamin C: 11mgCalcium: 313mgIron: 1mg
Tried this recipe?Let us know how it was!

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