The Perfect Chicken Quesadilla has got to be about one of the most comforting dishes we have ever encountered. We had no idea this recipe would eventually become one of our most popular recipes on the blog and one of our all-time favorite dishes. This is Tex-Mex cuisine at its best. Start with a bowl of Tex-Mex queso and chips for the perfect meal!
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🧀 The Ingredients
The simple, flavorful ingredients blend seamlessly to create one of the most delicious and satisfying quesadillas you’ll ever taste. Find ingredient notes (including substitutions and variations) below.
🌶️ Substitutions and Variations
- Protein – Chicken breasts (skinless, boneless) work wonderfully, but you can substitute chicken thighs, too. Ground beef is an excellent option.
- Seasoning – Homemade Taco Seasoning is easy to prepare and we think it is significantly better than store-bought. However, packaged seasoning will still produce a delicious quesadilla.
- Flavor enhancers – Green enchilada sauce is optional, but it gives the quesadilla that classic Tex-Mex flavor. You will have some left over. Use it on eggs, or make chicken enchiladas with it! The garlic adds a subtle, but amazing depth of flavor. Chopped onion (red or white) can be substituted for the scallions, or, if you’re not a fan of onion, just omit it!
- Cheese and Tortillas – Any type of good melting cheese will work. Cheddar, Colby, Monterey Jack, or Mexican melting cheese are all great choices. Soft taco-sized flour tortillas will get nice and crispy on the outside, but corn tortillas will work just fine, too.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Make the Perfect Chicken Quesadilla
- Step 1: Season the chicken with salt and pepper, then sauté them in the oil until no longer pink.
- Step 2: Stir in the taco seasoning and flour, cook for 1 minute, and then pour in the broth.
- Step 3: Heat a little oil in a non-stick skillet and add a tortilla. Top with cheese, scallions, and a couple of spoonfuls of the chicken.
- Step 4: Spoon about 2 tablespoons of the enchilada sauce over the top of the chicken.
- Step 5: Add chopped green chiles and pressed garlic (or minced) over the top of the chicken.
- Step 6: Add another handful of cheese and top with a second tortilla.
- Step 7: Once the bottom has become golden, use a spatula and your hand to carefully flip the quesadilla over.
- Step 8: Use a large knife to cut the quesadilla into quarters.
🍽️ How To Serve
- When making multiple quesadillas, after you’ve cooked one, simply place them on a baking sheet lined with a baking rack in a low-temperature oven (225°F). Don’t quarter them until you’re ready to serve them all.
- They are best served piping hot!
- For the ultimate quesadilla feast, be sure to serve them with Restaurant-Style Salsa, Best-Ever Guacamole, and sour cream.
🙋🏽♂️ Frequently Asked Questions
What type of chicken is best for homemade chicken quesadilla?
Sautéed chicken breasts or thighs are excellent. You can also use grilled chicken or rotisserie chicken. Be sure to cut them into bite-sized pieces before simmering in the sauce.
Can I customize the fillings in the perfect chicken quesadilla?
Absolutely! You can add ingredients like sautéed peppers and onions, different cheeses, or even beans and corn to tailor the quesadilla to your taste. We love adding sautéed zucchini and squash!
Can I make the perfect chicken quesadilla in advance and reheat it later?
Although we think they are best freshly made, you can prepare them ahead of time and store them in the refrigerator for up to 2 days; reheat them in a skillet or oven to keep them crispy and delicious.
🇲🇽 Other Amazing Tex-Mex / Mexican Recipes
Ready to make the best quesadillas in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
The Perfect Chicken Quesadilla
This has been a favorite in our house for so many years. This is great for a weeknight meal, but it's also such a crowd pleaser, serve it at a Mexican-themed dinner party or your next party. And go with the homemade taco seasoning, it's easy to make and is so good!
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Servings: 4 people
Calories: 511kcal
Video
Equipment
- Non-stick skillet large enough to hold a soft-shell sized tortilla
Ingredients
- 1 tablespoon olive oil
- 1 lbs chicken thighs boneless, skinless, cut into bite-sized pieces
- Salt and pepper
- 4 tablespoon taco seasoning
- 2 tablespoon flour
- 1 cup chicken stock
- 4 tablespoon vegetable oil or as needed
- 8 flour tortillas soft taco size (medium)
- 4 cups cheddar cheese, shredded
- 4 scallions chopped
- 1 15 oz. can green enchilada sauce
- 1 4.5 oz. can green chiles chopped, undrained
- 4 garlic cloves (we prefer using a garlic press to add the garlic, if you don’t have one, just mince the garlic)
- Restaurant-style salsa for serving
- sour cream for serving
Instructions
- Preheat oven to 225°F.
- Heat the olive oil in a large skillet over medium heat.1 tablespoon olive oil
- Lightly salt and pepper the chicken pieces. Cook the chicken in the oil until no longer pink, about 8 minutes.1 lbs chicken thighs, Salt and pepper
- Add the taco seasoning and flour and stir to coat the chicken pieces. Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.4 tablespoon taco seasoning, 2 tablespoon flour, 1 cup chicken stock
- Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl. Set both aside.
- In a non-stick skillet, heat 1 tablespoon of the vegetable oil, and when hot, add 1 tortilla. To the tortilla, add a handful of cheese, then a pinch of scallions, then about ½ cup cooked chicken.4 tablespoon vegetable oil, 8 flour tortillas, 4 cups cheddar cheese, shredded, 4 scallions
- Moving quickly, spoon over a couple of spoonfuls of the cooked taco sauce and green enchilada sauce. Scatter a small spoonful of the green chiles over the top.1 15 oz. can green enchilada sauce, 1 4.5 oz. can green chiles
- Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about ¼ teaspoon of the minced garlic over the top.4 garlic cloves
- Top with another handful of cheese and top with another tortilla.
- Using a spatula and carefully holding the top tortilla, flip the quesadilla.
- Cook until nicely browned on both sides. Remove from the skillet and place on a baking sheet, and place in the oven to keep warm.
- Repeat the process for remaining 3 quesadillas.
- Cut into fourths and serve with salsa and sour cream.Restaurant-style salsa, sour cream
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The ingredients for the quesadilla can easily be adapted to your tastes. You will have some green enchilada sauce leftover. Save it to drizzle on scrambled eggs, or make chicken enchiladas!
Leftovers will keep in the fridge (covered) for a couple of days. Reheat in a hot skillet (with a little oil) until heated through. Or, nuke in the microwave until heated through.
Nutrition
Calories: 511kcal | Carbohydrates: 38g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 642mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 113mg | Iron: 4mg
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jacqui says
You guys are so funny! Making these quesadillas tonight!
Kris Longwell says
Awesome!! Let us know how it turned out!!! YUM!!!!