There’s a special kind of satisfaction that comes from a meal that hits all the right notes: savoury, cheesy, and just the right amount of crisp. For me, that meal is often this chicken quesadilla recipe. It’s more than just a quick bite; it’s a properly delicious dish that feels like a treat any day of the week. We’re not just throwing some chicken and cheese into a tortilla here. We’re building layers of flavour with a simple but effective spice blend for the chicken, a duo of cheeses that provide both melt and taste, and a few techniques to ensure that tortilla is perfectly golden and never soggy.

This recipe has become a staple in my kitchen for those evenings when I need something rewarding without spending hours over the hob. My kids absolutely devour this every time I make it, and I’ve found it’s one of those rare dishes that pleases everyone, from the youngest to the oldest at the table. It works wonderfully for a laid-back weekend lunch or a speedy weeknight dinner when you want something substantial and full of flavour.

What makes this chicken recipe stand out is the balance. The chicken is juicy and seasoned with a smoky warmth from paprika and cumin, lifted by a hint of lime. This filling is nestled with finely chopped red onion and coriander, adding a fresh, sharp counterpoint to the rich, gooey cheese. It’s a complete package, and once you master the simple steps, you’ll find yourself returning to this reliable recipe time and time again.

Recipe Overview

This chicken quesadilla recipe delivers a fantastic meal that comes together in about 30 minutes. You can expect juicy, flavourful chicken seasoned with a warm spice blend, encased in a toasted tortilla with gloriously melty cheese. I’ve tested various cheese combinations, and I find that the mix of mature Cheddar for flavour and mozzarella for that classic ‘cheese-pull’ works best.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people (makes 4 large quesadillas)
• Difficulty: Easy

Why You’ll Love This Chicken Quesadilla Recipe

• Genuine Flavour: The chicken isn’t an afterthought. It’s properly seasoned with smoked paprika, cumin, and a touch of garlic, creating a deep, savoury base that pairs beautifully with the tangy cheese and fresh coriander.
• Ready in 30 Minutes: From dicing the chicken to slicing the final quesadilla, this entire dish is on the table in about half an hour, making it ideal for those busy weeknights.
• A Flexible Recipe: Feel free to adapt the filling to what you have. A handful of sweetcorn or some canned black beans (drained and rinsed well) are excellent additions. You could even use leftover roast chicken and just toss it with the spices.
• Great for Casual Dining: This is a brilliant choice for a Friday night in, a casual lunch with friends, or when you need to feed hungry teenagers. It’s interactive and always gets compliments.
• Family Tested: This is a firm favourite in my house. The simple, robust flavours appeal to everyone, and it’s a meal I can always count on to be met with enthusiasm.

Chicken Quesadilla Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients. When it comes to the tortillas, I recommend using large flour tortillas (around 25cm/10 inches) as they provide the best filling-to-tortilla ratio and fold nicely. I often grab the Mission Deli brand ones if they’re available. And a quick note on the cheese: grating it yourself from a block will give you a far superior melt.

• 500g boneless, skinless chicken breasts, diced into 1-2 cm pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for a little heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium red onion, finely chopped
• A small handful of fresh coriander, chopped (about 15g)
• Juice of 1/2 lime
• 8 large flour tortillas
• 150g mature Cheddar cheese, grated
• 150g mozzarella cheese, grated
• 1 tbsp butter or a light oil for frying

Marcus’s Tip: Don’t be tempted to use pre-shredded cheese. It’s often coated in powders like potato starch to stop it from clumping, which inhibits a smooth, even melt. Taking two minutes to grate your own cheese makes a huge difference to the final texture.

How to Make This Chicken Quesadilla Recipe

The process is straightforward. We’ll start by cooking the chicken and building the flavourful filling, then it’s just a case of assembling and pan-frying the quesadillas until they are golden and the cheese is perfectly melted.

1. Prepare the Chicken: In a medium bowl, combine the diced chicken with the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Toss everything together until the chicken is evenly coated in the spices.
2. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and nicely browned on all sides. There should be no pink remaining.
3. Create the Filling: Remove the pan from the heat. Add the finely chopped red onion, fresh coriander, and the juice of half a lime to the pan with the cooked chicken. Stir everything together. The residual heat will soften the onion slightly. Transfer this mixture to a bowl and set aside.
4. Prepare the Pan: Wipe out the frying pan with a piece of kitchen roll and return it to a medium heat. There’s no need to wash it completely.
5. Assemble the Quesadilla: Lay one tortilla flat in the warm, dry pan. Sprinkle a quarter of the mixed Cheddar and mozzarella cheese over the entire surface of the tortilla. Arrange a quarter of the chicken mixture over one half of the tortilla. I find that assembling it directly in the pan is the tidiest way to do it.
6. Fold and Cook: Once the cheese begins to melt, use a spatula to fold the empty half of the tortilla over the half with the filling. Gently press down.
7. Get it Crispy: Now, for the golden finish. Add a small knob of butter or a drizzle of oil to the pan next to the quesadilla. Swirl the pan to let the melted butter coat the bottom. Cook for 2-3 minutes on the first side, until it’s golden brown and crisp. Carefully flip and cook for another 2-3 minutes on the other side.
8. Rest and Repeat: Slide the cooked quesadilla onto a cutting board and let it rest for a minute. This is crucial as it allows the cheese to set slightly, preventing the filling from spilling out when you cut it. Repeat the process with the remaining tortillas, cheese, and chicken filling.
9. Serve: Cut each quesadilla into three or four wedges and serve immediately with your favourite accompaniments.

Tips From My Kitchen

• Temperature Control is Key: Don’t have the heat too high. A medium heat is your friend here. It’s hot enough to crisp the tortilla but gentle enough to allow the cheese in the centre to melt completely without burning the outside.
• The Secret Step: I learned that toasting the quesadilla in a dry pan first, before adding any butter, helps to remove any residual moisture from the tortilla, leading to a much crispier result when you add the butter for the final browning.

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• Make-Ahead Friendly: You can prepare the entire chicken filling up to 2 days in advance. Just store it in an airtight container in the fridge. When you’re ready to eat, you just need to assemble and fry the quesadillas, which takes mere minutes. This works beautifully for a quick weeknight chicken recipe.
• Storage and Reheating: Leftover quesadillas can be stored in the fridge for up to 3 days. To reheat, avoid the microwave at all costs! Place them in a dry frying pan over a medium heat for a few minutes per side to bring back that wonderful crispness.

Equipment You’ll Need

• Large non-stick frying pan or cast-iron skillet
• Sharp knife and cutting board
• A couple of mixing bowls
• Spatula or fish slice
• Cheese grater

Common Mistakes to Avoid

• Overfilling the Quesadilla: It’s tempting to pack it full, but overfilling will cause the ingredients to spill out during cooking and make it difficult to flip. A nice, even layer on one half is all you need.
• Using High Heat: As mentioned, cooking on too high a heat will burn the tortilla before the cheese has a chance to melt into that delicious, gooey centre. Patience and a steady medium heat will give you the best result.
• Skipping the Rest Time: Don’t slice into it the second it comes out of the pan. Letting it rest for just 60 seconds allows the molten cheese to firm up slightly, ensuring your quesadilla holds together beautifully when cut.

What to Serve With Your Chicken Quesadilla

These quesadillas are fantastic on their own, but they truly shine with a few simple sides. The contrast of warm, cheesy tortilla with cool, fresh toppings is what makes it such a satisfying meal. If you enjoy this, you might also like my recipe for Easy Ground Beef Tacos.

• Guacamole: A classic pairing for a reason. The creamy avocado provides a rich, cooling contrast to the spiced chicken.
• Pico de Gallo or a Fresh Salsa: The bright, zesty flavour of a fresh tomato salsa cuts through the richness of the cheese perfectly.
• Sour Cream or Greek Yoghurt: A simple dollop on the side is non-negotiable for me. It adds a lovely creaminess and tang.
• Drink Pairing: A cold, light lager or a crisp Mexican beer like Corona works wonderfully. For a non-alcoholic option, a sharp lime and mint cooler is incredibly refreshing.

Frequently Asked Questions

Chicken Quesadilla Recipe

A quick and easy recipe for delicious, cheesy chicken quesadillas, packed with seasoned chicken and fresh ingredients. Perfect for a satisfying weeknight meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 740

Ingredients Method Notes

Ingredients

  

• 500 g boneless skinless chicken breasts, diced into 1-2 cm pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper optional, for a little heat
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium red onion finely chopped
• A small handful of fresh coriander chopped (about 15g)
• Juice of 1/2 lime
• 8 large flour tortillas
• 150 g mature Cheddar cheese grated
• 150 g mozzarella cheese grated
• 1 tbsp butter or a light oil for frying

Method

 

1. Prepare the Chicken: In a medium bowl, combine the diced chicken with the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Toss everything together until the chicken is evenly coated in the spices.
2. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and nicely browned on all sides. There should be no pink remaining.
3. Create the Filling: Remove the pan from the heat. Add the finely chopped red onion, fresh coriander, and the juice of half a lime to the pan with the cooked chicken. Stir everything together. The residual heat will soften the onion slightly. Transfer this mixture to a bowl and set aside.
4. Prepare the Pan: Wipe out the frying pan with a piece of kitchen roll and return it to a medium heat. There's no need to wash it completely.
5. Assemble the Quesadilla: Lay one tortilla flat in the warm, dry pan. Sprinkle a quarter of the mixed Cheddar and mozzarella cheese over the entire surface of the tortilla. Arrange a quarter of the chicken mixture over one half of the tortilla. I find that assembling it directly in the pan is the tidiest way to do it.
6. Fold and Cook: Once the cheese begins to melt, use a spatula to fold the empty half of the tortilla over the half with the filling. Gently press down.
7. Get it Crispy: Now, for the golden finish. Add a small knob of butter or a drizzle of oil to the pan next to the quesadilla. Swirl the pan to let the melted butter coat the bottom. Cook for 2-3 minutes on the first side, until it's golden brown and crisp. Carefully flip and cook for another 2-3 minutes on the other side.
8. Rest and Repeat: Slide the cooked quesadilla onto a cutting board and let it rest for a minute. This is crucial as it allows the cheese to set slightly, preventing the filling from spilling out when you cut it. Repeat the process with the remaining tortillas, cheese, and chicken filling.
9. Serve: Cut each quesadilla into three or four wedges and serve immediately with your favourite accompaniments.

Notes

Serve immediately with sour cream, salsa, and guacamole. Let quesadillas rest for a minute before cutting to keep the filling from spilling out.

I really hope you give this chicken quesadilla recipe a try. It’s one of those dependable, delicious meals that never fails to satisfy. It’s a true staple in my home, and I think it might become one in yours too. If you do make it, I’d love to hear how it turned out for you in the comments below!

Happy cooking,
Marcus