Amazing Chicken Quesadilla

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This Amazing Chicken Quesadilla has got to be about one of the most comforting dishes we have ever encountered. I developed this recipe back in the 1990s in New York City, but don’t worry, as a native Texan, I knew a thing or two about making an amazing chicken quesadilla.

I had no idea this recipe would eventually become one of our most popular recipes on the blog and one of our most favorite dishes to eat of all time.

It’s really that good and we wouldn’t lie about something this important.

best-ever chicken quesadilla on a cutting board


You won’t believe how delicious this chicken quesadilla is. Seriously.

Watch us show you how to make this incredible dish, and then make it yourself!

Let’s make the world’s best chicken quesadilla!



A good chicken quesadilla needs to be well seasoned and it starts with an awesome taco seasoning.

Of course, you can go with the store-bought variety, but as always, going with a made-from-scratch seasoning will always produce even better results…especially if you use my taco seasoning recipe!

Let’s season things up a bit, shall we?

homemade taco seasoning in a large spoon for chicken quesadilla


You can use boneless skinless chicken thighs or breasts, but we really love the flavor from the dark meat of the chicken thighs, but chicken breast are wonderful, too!

Just cut them into bite-sized pieces and then be prepared to salivate as they simmer in the incredible sauce.

Simmering is a good thing and you will love the smells coming from your kitchen.

chicken pieces simmering in a Mexican sauce for chicken quesadillas

Once the chicken is cooked and the sauce has thickened a bit, it’s time to build your chicken quesadilla by starting with a flour tortilla in a little oil over medium heat to get the party going.

You’ll then layer with cheese, the prepared chicken, scallions, green chiles, sauce, and more cheese.


A chicken quesadilla in a skillet with chicken, sauce and peppers

We think of this culinary dish as being Tex-Mex, and because of its familiarity in restaurants across the United States, it almost feels American.

But its true roots are Mexican. Read about the History of the Quesadilla in Mexico by Kudolife.

Once the flour tortilla on the bottom has gotten slightly crisp and starting to brown, it’s time to add a tortilla to the top, and then flip!

two tortillas with chicken quesadilla filling in a hot skillet


We love everything about this delicious dish. When I first started making this dish, we would literally have nearby friends calling on a regular basis and asking if I would make them it for them. Word spread pretty fast how delicious these babies are. Once you make them, you may find yourself in a similar situation. But hey, I can think of worse scenarios!

If you like this dish, you’d probably love our Tex-Mex Beef Tacos!  And what about our crazy delicious Taco Quesadillas! They combine the best of both worlds! 

Just look take a look at this and try not to get hungry!

cut chicken quesadilla on a cutting board with salsa and sour cream


We love to serve these with sour cream and my easy restaurant-quality salsa.

These are easy to prepare for a group, as well and you can make them and then keep the warm in a 200°F oven until ready to serve. I use a pizza cutter to quarter them and then place on a large platter for folks just to help themselves.

It doesn’t get much better than these Amazing Chicken Quesadillas!

Layers of cooked chicken quesadilla with cheese oozing out

chicken quesadilla with grilled chicken and cheese

Amazing Chicken Quesadilla

This Amazing Chicken Quesadilla has been a favorite in our house for so many years.  This is great for a week night meal, but it's also such a crowd pleaser, serve it at a Mexican-themed dinner party or at your next party.  And go with the homemade taco seasoning, it's easy to make and is so good!
5 from 16 votes
Print Pin Rate
Course: Appetizer, Entree
Cuisine: Mexican, Tex_Mex
Keyword: Chicken Quesadilla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 375kcal


  • 1 tbsp olive oil
  • 3 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • Salt and pepper, to taste
  • 4 tbsp taco seasoning
  • 2 tbsp flour
  • 1 cup chicken stock
  • 3 to 4 tbsp vegetable oil
  • 8 medium-sized flour tortillas
  • 4 cups cheddar cheese, shredded
  • 1 cup scallions (green onions), chopped
  • 1 15 oz. can green enchilada sauce (optional)
  • 1 4.5 oz. can chopped green chiles (we like Old El Paso)
  • 4 garlic cloves, peeled (we prefer using a garlic press to add the garlic, if you don't have one, just mince the garlic)
  • Salsa and sour cream, for serving


  • Pre-heat oven to 200°F.
  • Heat the olive oil in a large skillet over medium heat.
  • Lightly salt and pepper the chicken pieces.
  • Cook the chicken in the oil until no longer pink, about 8 minutes. 
  • 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.
  • 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 teaspoon 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 1/2 cup cooked chicken.
  • Moving quickly, spoon over a couple spoonfuls of the cooked sauce and green enchilada sauce (if using). 
  • Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about 1/4 teaspoon of the minced garlic over the top. 
  • 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 skillet and place on a baking sheet and place in oven to keep warm.
  • Repeat the process for remaining 3 quesadillas. 
  • Cut into fourths and serve with salsa and sour cream.



Calories: 375kcal
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  • Thank you so much for this wonderful recipe. I had to change it for my gut because I have IBS. I can’t eat onions, wheat or garlic (I know I hate it to) so I used GF tortillas and no onions or garlic and used a quesadilla maker. And we all loved them… thanks again

  • I love chicken quesadillas but never made them until I found this recipe, and let me tell you that I would put this up against any restaurant as being the BEST chicken quesadilla. Thank you for sharing this jewel, it’s amazing and so easy to make. ❤️

    • Stephanie!! You just made us SO HAPPY!! We have loved this quesadilla for years and we are so thrilled you love them, too!! And thank you so much for letting us know. That truly means so much to us. Please stay in touch!! All the best, Kris & Wesley

  • 5 stars
    OMG!! The title says it ALL! You have mastered the taste very deliciously. The idea of fresh garlic squeezed over the layers…. Yummy! The flavor just popped. Thank you! Thank you! Thank you! Oh and your homemade taco seasoning…. Let me just say “OMG”!! I am trying your Tex-Mex Beef Tacos next. Did I mention… Thank You!?!?

    • Lisa!! You have no idea how thrilled it makes us to hear something like this! This recipe has special meaning to us and has been a favorite for many years. We are so glad you liked it, too. And we can’t express enough how much it means to us that you took the time to let us know! Thank you!!!! Please stay in touch!! We want to hear about those Tex-Mex Tacos!! xo Kris & Wesley

  • 5 stars
    Stumbled across your site today….can’t even remember how….but soooo glad I did. Have been watching for hours ! 🙂

  • 5 stars
    I found this recipe this evening. I got busy and made them for dinner. I have never been a fan of quesadillas. Do you have any idea what that’s like, me being a Texan? lol
    Thank you so much for the great new go to recipe. I am so excited to check out many more of your recipes.

  • This recipe looks amazing but I’m wondering where and when to add the green chili’s ?? I’m assuming at the same time as adding the chicken stock ???? Can anyone let me know since the recipe doesn’t say. Thanks

    • Hi Sue – have you made these yet? I also am wondering about the green chili’s. I agree that they probably are put in the same time as the chicken stock. I am making them tonight :-

  • 5 stars
    I discovered this recipe yesterday and made it for dinner, OMG how yummy!!! I think you mentioned in an earlier post that stewing the chicken makes the difference, and I wholeheartedly agree. We just made two quesadillas and our son had them for warmups when he got home. He warmed his in the air fryer and he said they were delicious. We will be having them again for warmups tonight and I can’t wait!!! This is by far my favorite quesadilla recipe I have ever tried!! I will even go as far as to say it is better and more flavorful than ones I have tried in restaurants.

    • Hi Tracie! Thank you so much for letting us know…and we are so thrilled that you and your family love these quesadillas! This has been a go-to recipe of ours for many years, and we LOVE that you enjoy it as well. And thank you for reaching out to us…that means the world to us. Stay in touch!! Best, Kris & Wesley

  • 5 stars
    I made these last night and they were delicious. The best quesadilla I ever made. I believe some of that was the delicious way the chicken was cooked. It was tender and juicy. Everything worked perfectly together. Will definitely be my go too recipe from now on. Your recipes never disappoint.

    • Thank you, Michelle, so much for letting us know! And we could not be more thrilled to hear that you loved these chicken quesadillas! They have been one of our favorites for a long time, and so glad that we got to share them with you. Thanks again! Best, Kris & Wesley

  • I’m brining two large hens today to put on the smoker in the morning. There is nothing like smoked chicken! I will definitely put your quesadillas on our food plan next week to enjoy our smoked birds! Thanks!!

  • I made 9 of these tonight for my family and they are absolutely amazing !! There were no leftovers !!

    The only thing I did different was press the garlic all at once and put it with the chicken after I took it off the stove ( because I’m lazy )

    But thank you so much for this recipe I’m going to make it again for sure !!

    • Badra! Wow!!! 9 Quesadillas?? That’s amazing! I’m so glad you and your loved ones enjoyed this recipe. It’s definitely one of our all-time favorites! All the best, and keep us posted on further cooking endeavors! xoxo Kris & Wesley

    • Thanks, Thalia! These have been one of our favorite dishes for years! Crunchy on the outside, and bursting with flavor on the outside! Give ’em a try…you love ’em! 🙂

  • Quesadillas are a go-to quickie meal for me just about any time of day. Using leftover meat, or chopping up some veggies, they always feel just a little more special than a sandwich. Though I cheat and do a folded quesadilla so they are easier to flip!

    I love the taco seasoning suggestion though, and the way you stew the chicken just a little bit.

    • I’ve been making quesadillas since I was 4. Well, maybe not 4, but I know, they can be so simple and so delicious. The stewing the chicken in the homemade sauce definitely deepens the flavors, but any way is great. I sometime used sauteed spinach and zucchini, and that’s really good. Ole!

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