If you’re serving a large group of people, Chicken Quesadillas make a delicious appetizer. You can fill them with cheese, refried beans, salsa, or veggies. The possibilities are endless. The chicken quesadillas make for the perfect party food. And the best part is that they’re easy to make and won’t take long.
Chicken Quesadillas Recipes
Low Potassium Chicken Quesadillas
- 1 pound skinless boneless chicken breast diced 1(1.27 ounce) packet fajita seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped 2 red bell peppers, chopped
- 1 onion chopped
- 10 10 inch flour tortillas
- 1 8 ounce package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 8 ounce package shredded Monterey Jack cheese
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baked Chicken Quesadillas
- 2 cups of cooked chicken, shredded
- 2 cups of shredded cheddar or Monterey Jack cheese
- 1/2 cup of diced bell peppers (red, green, or any color you prefer)
- 1/4 cup of diced onions
- 1/4 cup of sliced black olives
- 1/4 cup of chopped fresh cilantro
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
- 8 small flour tortillas
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, shredded cheese, diced bell peppers, onions, black olives, cilantro, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix everything well until all ingredients are evenly distributed.
- Lay out a tortilla on a clean surface or a baking sheet.
- Spoon a generous amount of the chicken and cheese mixture onto one half of the tortilla. Fold the other half over the top to create a half-moon shape.
- Repeat this process for the remaining tortillas.
- Place the folded quesadillas on a baking sheet.
- Bake in the preheated oven for about 10-12 minutes or until the quesadillas turn golden brown and crispy.
- Remove them from the oven and let them cool for a minute or two.
- Slice the baked quesadillas into wedges, like you would a pizza, and serve with your favorite dips such as salsa, guacamole, or sour cream.
Tips for making Chicken Quesadillas
- Use Precooked Chicken: To save time, use precooked chicken. Rotisserie chicken, leftover grilled chicken, or even canned chicken works perfectly. Just shred it and season it as needed.
- Quality Tortillas: Choose quality flour tortillas. They’re the foundation of your quesadilla. Go for the small-sized ones for convenient folding.
- Even Cheese Distribution: When adding the chicken and cheese mixture, ensure even distribution. You want every bite to be cheesy and filled with flavor.
- The Right Heat: For stovetop cooking, use medium heat. Too high, and your quesadilla might burn before the cheese melts. Too low, and it’ll be soggy.
- Keep an Eye on It: When cooking on the stovetop, keep a close eye. Once you see the tortilla turning golden and the cheese melting, it’s time to flip.
- Press Gently: When you flip the quesadilla, press it gently with a spatula. This helps seal it and ensures even cooking.
- Slicing Trick: For beautiful slices, use a pizza cutter to cut your quesadilla into wedges. It works like a charm!
- Sides: Fresh salsa, guacamole, and sour cream are classic choices. They add a delightful contrast to the warm and cheesy quesadilla. You can also serve with a simple side salad for a lighter option.
- Garnishes: A sprinkle of chopped fresh cilantro or some sliced green onions adds color and a burst of freshness.
- Beverages: Pair your quesadillas with refreshing beverages like a cold Mexican beer, a zesty margarita, or even a tall glass of iced tea.
- Family Style: For a casual gathering or family dinner, place the quesadillas on a big platter with bowls of dips and garnishes. Let everyone build their perfect bite.
FAQs about Chicken Quesadillas
- Can I Make Quesadillas in Advance? Absolutely! You can prepare the chicken and cheese mixture in advance, and when you’re ready to eat, simply assemble and cook your quesadillas. This is great for parties or busy weeknights.
- Can I Freeze Quesadillas? Yes, you can freeze them. Cook and cool your quesadillas, then wrap them individually in foil and place in a freezer-safe bag. To reheat, bake in the oven at 350°F (175°C) for about 15-20 minutes.
- What’s the Best Cheese for Quesadillas? Cheddar and Monterey Jack are classic choices, but you can get creative with cheeses like pepper jack, mozzarella, or even a blend of several cheeses for a unique flavor.
- Why Won’t My Quesadilla Stay Closed? This might happen if you overstuff your quesadilla or if you don’t press the edges properly. Using less filling and pressing gently when cooking should solve this issue.
- Can I Make Quesadillas Healthier? Absolutely. Use whole wheat tortillas, load up on veggies, and consider using less cheese. You’ll still have a delicious quesadilla with fewer calories.
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