Quesadillas are a staple cheap and easy dinner (or late-night snack) for us in the Delish test kitchen. There are countless quesadilla variations we go for (Philly cheesesteak quesadillas, anyone?), but this chicken version is a total classic. Filled with flavorful, tender chicken and plenty of cheese and mix-ins, this quesadilla is not only completely delicious, but totally customizable.
If we’re being honest, you don’t really need a recipe to make this staple late-night meal. But, if you’re looking for some guidance (especially on how to create a killer filling), then turn to this recipe. Make it as is for a simple weeknight dinner you can count on, or use it as a jumping off point to create your perfect quesadilla. Read on for all the tips you need to ace it:
The best cheese to use for a quesadilla:
Everybody knows: the best part of a quesadilla is the cheese. We use a combination of Monterey jack and cheddar, but you can substitute any melty cheese you prefer. Our biggest piece of advice: Don’t worry about cheese spilling onto the pan. Those crispy, verging on burnt bits (aka frico) add an unparalleled salty, fatty crunch.
The best tortillas for quesadillas:
Traditionally, corn tortillas are used in quesadillas, but flour tortillas are also popular, especially in the states. We went with flour tortillas in this recipe because of how easy they are to fold (even packed with filling), but feel free to use corn if that’s your preference.
The chicken:
For this recipe, we cooked up chicken breasts to add to our quesadillas. They’re ready in under 10 minutes and perfectly seasoned with pantry staples, making them a quick and easy option for a quesadilla. Feeling beef? Try our beef quesadilla recipe.
Filling ideas:
We added bell peppers, onion, and avocado to our quesadilla to really amp things up in the flavor and texture department. But, feel free to customize these as you please! Leave out the veggies if you want to stick with just chicken and cheese, or add in your favorite veggies to make it completely your own.
How to top your quesadilla:
Quesadillas are best served with sour cream, but you don’t have to stop there. Add on some hot sauce, sliced avocado, homemade salsa (or salsa verde) to really take these quesadillas over the top.
Have you made this recipe? Let us know how you liked it in the comments below.
Quesadillas are a staple cheap and easy dinner (or late-night snack) for us in the Delish test kitchen. There are countless quesadilla variations we go for (Philly cheesesteak quesadillas, anyone?), but this chicken version is a total classic. Filled with flavorful, tender chicken and plenty of cheese and mix-ins, this quesadilla is not only completely delicious, but totally customizable.
If we’re being honest, you don’t really need a recipe to make this staple late-night meal. But, if you’re looking for some guidance (especially on how to create a killer filling), then turn to this recipe. Make it as is for a simple weeknight dinner you can count on, or use it as a jumping off point to create your perfect quesadilla. Read on for all the tips you need to ace it:
The best cheese to use for a quesadilla:
Everybody knows: the best part of a quesadilla is the cheese. We use a combination of Monterey jack and cheddar, but you can substitute any melty cheese you prefer. Our biggest piece of advice: Don’t worry about cheese spilling onto the pan. Those crispy, verging on burnt bits (aka frico) add an unparalleled salty, fatty crunch.
The best tortillas for quesadillas:
Traditionally, corn tortillas are used in quesadillas, but flour tortillas are also popular, especially in the states. We went with flour tortillas in this recipe because of how easy they are to fold (even packed with filling), but feel free to use corn if that’s your preference.
The chicken:
For this recipe, we cooked up chicken breasts to add to our quesadillas. They’re ready in under 10 minutes and perfectly seasoned with pantry staples, making them a quick and easy option for a quesadilla. Feeling beef? Try our beef quesadilla recipe.
Filling ideas:
We added bell peppers, onion, and avocado to our quesadilla to really amp things up in the flavor and texture department. But, feel free to customize these as you please! Leave out the veggies if you want to stick with just chicken and cheese, or add in your favorite veggies to make it completely your own.
How to top your quesadilla:
Quesadillas are best served with sour cream, but you don’t have to stop there. Add on some hot sauce, sliced avocado, homemade salsa (or salsa verde) to really take these quesadillas over the top.
Have you made this recipe? Let us know how you liked it in the comments below.
- Yields:
-
4
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 902
Directions
-
- Step 1
In a large skillet over medium-high heat, heat olive oil. Add
peppers and onion and season with
salt and pepper. Cook until soft, 5
minutes. Transfer to a plate. - Step 2Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken
with spices, salt, and pepper and
cook, stirring occasionally, until
golden and cooked through, 8
minutes. Transfer to a plate. - Step 3Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green
onions. Fold the other half of the tortilla over and cook, flipping once, until
golden, 3 minutes per side. Repeat
to make 4 quesadillas. - Step 4Slice into wedges and serve with sour cream.
- Step 1
Ethan Calabrese