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Chicken Quesadillas Recipe
Isabella

Chicken Quesadillas Recipe

These crispy chicken quesadillas are loaded with juicy, spiced chicken, caramelized onion and garlic, and plenty of gooey melted cheese, all wrapped in golden pan-seared tortillas. Quick to make and endlessly customizable, they’re perfect for busy weeknights, casual entertaining, or game day snacking.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 quesadillas
Course: Dinner, LUNCH
Cuisine: Mexican-inspired
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 500 g chicken thighs boneless, skinless, finely diced
  • 3 tbsp olive oil divided
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1 tsp sea salt flakes
  • 0.5 tsp black pepper freshly ground
  • 1 medium red onion finely diced
  • 1 tsp fresh garlic minced
Quesadilla Assembly
  • 4 large flour tortillas
  • 2 cups shredded cheese cheddar, mozzarella, or blend

Method
 

  1. In a bowl, toss the diced chicken with 2 tablespoons olive oil, paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper until evenly coated.
  2. Heat the remaining olive oil in a large skillet over medium-high heat. Add the diced red onion and garlic and sauté for 1–2 minutes until softened.
  3. Add the seasoned chicken and cook for 6–8 minutes, stirring often, until cooked through and lightly golden. Transfer to a plate.
  4. Place a tortilla in the same pan over medium-low heat. Sprinkle cheese on one half, add chicken filling, then top with more cheese. Fold the tortilla in half.
  5. Cook for 2–3 minutes per side until golden and crispy and the cheese has melted. Repeat with remaining tortillas.
  6. Rest briefly, slice into wedges, and serve warm with your favorite toppings.

Notes

Chicken breast can be used instead of thighs but cook slightly less to avoid drying out. For gluten-free, use certified gluten-free tortillas. Reheat in a dry pan for best crispiness.