My recipe for a Shredded Chicken Quesadilla is packed with tender chicken, melty cheese, and your favorite fixings. I have used them for a weeknight dinner, a satisfying lunch, or even a tasty snack. Get ready to experience a taste bud fiesta in every bite!
If your family loves Mexican food like mine does, then you have to try my homemade tortilla recipe and my mexican black beans recipe.
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Why these Shredded Chicken Quesadillas Recipe is a Keeper
I love this recipe because not only is it simple and quick, it’s also super delicious. It’s a great recipe to add to a stash of simple recipes.
- Quick and Easy: This shredded chicken quesadilla melt is a fast and simple meal perfect for busy weeknights.
- Customizable: You can easily adapt the recipe to your preferences.
- Crowd-Pleasing: It’s a hit with both kids and adults.
- Versatile: It can be served as an appetizer, snack, or main course.
- Uses Leftovers: It’s a great way to use leftover chicken.
- Comfort Food: It’s a warm, cheesy, and satisfying dish.
- It is delicious: It is a very delicious and easy to make meal.
Can I Make these Shredded Chicken Quesadilla in the Air Fryer?
Yes, air fry at 350 degrees for about 8 minutes, flipping halfway to cook the other side.
Pro Tip for this Quesadilla Recipe
Don’t Overfill: Overfilling leads to soggy quesadillas. You want the nice crispy texture.
Ingredient Notes and Variation Suggestions for this Chicken Quesadilla Recipe
To make this recipe, you will need just a few easy to find ingredients. This recipe is super customizable, so try using different ingredients or experimenting with flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cheese: I like to grate my own shredded cheddar, but feel free to also use pre-shredded cheese.
- Cheese Variations: Use pepper jack, Monterey jack cheese, Gouda, or brie.
- Chicken: Use chicken breast in this recipe, but feel free to also use shredded seasoned chicken like store-bought rotisserie chicken.
- Meat Variations: Use pulled pork, steak, or shrimp.
- Salsa: Make your own Pico de Gallo, or use your favorite from the store.
- Tortilla variations: Try this recipe with spinach or sundried tomato tortillas.
How to Make Chicken Quesadillas
The best chicken quesadilla recipe comes together in 4 easy to follow steps. This homemade chicken quesadilla is so good, it’s a weekly taco night contender.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pans: Preheat the oven to 425℉ and spray 2 baking sheets with oil.
- Make Shredded Chicken Mixture: In a large skillet over medium heat, sauté the diced onion and bell pepper with 1 tablespoon of oil. Stir to combine garlic, cooked chicken, black beans, spices, oil and salsa.
- Assemble the Quesadillas: Place tortillas half-on half-off of the pan. Fill the middle of tortillas with chicken mixture. Add sprinkle shredded cheese and green onions.
- Fold Tortillas and Bake: Place remaining tortillas in center to cover the middle area. Fold over the outside tortillas and place the other sheet pan on top. Bake in for 20 minutes, then remove and cut.
Prep Ahead Suggestions for Easy Chicken Quesadillas
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making dinner.
- Cook the Chicken: Cook and shred the chicken ahead of time. Rotisserie chicken is a great shortcut.
- Freshly Shredded Cheese: Shred your cheese in advance. Store cheese for quesadillas in an airtight container for chicken cheese quesadilla.
- Make Tortillas: If you’d like to make Homemade Tortillas, do so in advance.
- Chop Vegetables: Chop any vegetables like fresh cilantro, green bell pepper, red bell peppers and onions, and store them separately until you’re ready.
- Make a Salsa or Guacamole: Prepare your salsa or guacamole ahead of time for your shredded chicken quesadillas.
- Mix Seasonings: Combine chili powder, cumin and paprika in advance. You could also make your own Low Sodium Taco Seasoning to use.
How to Store, Reheat and Use Leftover Cheese and Chicken Quesadillas
- Storing: Quesadillas are best served fresh, but you can store leftover shredded chicken quesadillas in an airtight container in the refrigerator.
- Reheating: Reheat the chicken cheese quesadilla in the oven, microwave or air fryer.
- Using Leftovers: Enjoy leftovers with other Cinco de Mayo favorites.
Common Questions About This Shredded Chicken Recipe
This is one of those recipes that you want to make fresh, so I would recommend not making ahead.
Yes, feel free to use either flour tortillas or corn tortillas.
The best way to make sure the chicken quesadilla recipe doesn’t get soggy is to not include much liquid. Drain as much liquid as you can off of the beans and the salsa. Be careful to also not overfill.
Frozen cheesy chicken quesadilla are not my favorite, but if you need to freeze leftover quesadillas, freeze in airtight bags.
I like to cut each shredded chicken quesadilla melt serving with a pizza cutter, slicing into crispy wedges.
Expert Tips to Try with this Recipe for Quesadillas
- Use a Hot Skillet: A hot skillet ensures even cooking and melty cheese in this shredded chicken quesadilla.
- Use Enough Cheese: When cheese is melted it acts as the “glue” that holds the quesadilla together.
- Cook Over Medium Heat: High heat can burn the tortillas before the cheese melts.
- Flip Carefully: Use a large spatula to flip the quesadillas.
- Press Down: Use a spatula to gently press down on the quesadilla as it cooks, helping the cheese melt evenly.
- Use Cast Iron: Cast iron skillets hold heat very well.
- Rest the Chicken: If using home cooked chicken for shredded chicken quesadilla, let it rest after cooking, this will help the chicken remain moist.
- Toppings: I like to top with more cheddar cheese, avocado or sour cream.
- Serve this With: Serve with Easy Chunky Guacamole and Baked Tortilla Chips, Mexican Rice and Beans or Elote Salad (Mexican Street Corn Salad).
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Shredded Chicken Quesadilla
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Ingredients
- 2 Chicken breasts, shredded
- 15 ounces Black beans, 1 can
- ½ Purple onion, diced
- ½ Bell pepper, diced
- 2 cups Shredded cheese
- ⅓ cup Fresh salsa
- 2 tablespoons Oil, divided
- 2 tablespoons Garlic, minced
- ½ teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 7-8 Burrito sized tortillas
- 2-3 stalks Green onion
Instructions
- Preheat the oven to 425℉.
- In a large skillet, sauté the diced onion and bell pepper with 1 tablespoon of oil.
- Add garlic, chicken, beans, spices, oil and salsa. Stir and cook for 1 minute.
- Spray sheet pan with oil and place tortillas half-on half-off of the pan.
- Fill the middle of tortillas with chicken mixture. Add cheese and green onions. Place remaining tortillas in center to cover the middle area. Fold over the outside tortillas and place another sprayed sheet pan on top to keep tortillas closed.
- Bake in preheated oven for 20 minutes.
- Remove from oven and cut into 6 pieces.
Christina’s Notes
- Use a Hot Skillet: A hot skillet ensures even cooking and melty cheese in this shredded chicken quesadilla.
- Use Enough Cheese: When cheese is melted it acts as the “glue” that holds the quesadilla together.
- Cook Over Medium Heat: High heat can burn the tortillas before the cheese melts.
- Flip Carefully: Use a large spatula to flip the quesadillas.
- Press Down: Use a spatula to gently press down on the quesadilla as it cooks, helping the cheese melt evenly.
- Use Cast Iron: Cast iron skillets hold heat very well.
- Rest the Chicken: If using home cooked chicken for shredded chicken quesadilla, let it rest after cooking, this will help the chicken remain moist.
- Toppings: I like to top with more cheddar cheese, avocado or sour cream.
- Serve this With: Serve with Easy Chunky Guacamole and Baked Tortilla Chips, Mexican Rice and Beans or Elote Salad (Mexican Street Corn Salad).
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.