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!
Jump to:
🧀 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!
Print
Pin
Rate
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
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Sheila says
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
Stephanie Porter says
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. ❤️
krislongwell says
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
Lisa says
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!?!?
krislongwell says
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
Andrea says
Stumbled across your site today….can’t even remember how….but soooo glad I did. Have been watching for hours ! 🙂
krislongwell says
Hi Andrea!! That is so wonderful to hear!!! We are SO very happy you found us and that we found YOU!!! Please stay in touch! Lots more on the way!! xo Kris & Wesley
Theresa says
Hi, just stumbled onto your site. like what i see .
krislongwell says
Awesome!!! Stay in touch!!
Rhonda Adams says
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.
krislongwell says
Thank you, Rhonda and fellow Texan!! We hope you enjoyed these quesadillas! Please stay in touch! Best, Kris & Wesley
Sue says
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
Amy says
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 :-
krislongwell says
So sorry for the delayed response! Add the chili’s right before you add the enchilada sauce. Hope this helps!!
Tracie says
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.
krislongwell says
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
Michelle says
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.
krislongwell says
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
Bert says
Wow! Made these last night. They are AMAZING!!
Tracee says
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!!
SteveBonie says
My appetite and quesadilla maker can`t wait even if my body weight is saying “no”!!
krislongwell says
We hear ya!! Well, at least its chicken! But it is sooooooo good! Let us know what you think of it when you make it! xo Kris & Wesley
Badra says
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 !!
krislongwell says
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
Thalia @ butter and brioche says
Ooh you definitely have got me craving quesadilla’s right now. These look incredible!
krislongwell says
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! 🙂
Andrea says
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.
krislongwell says
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!
Deb says
Awwww! I remember these! Soooo delicious!