There’s something irresistibly comforting about a cheesy chicken quesadilla that melts in your mouth, making it a beloved favorite for many. I still remember the first time I enjoyed a Taco Bell chicken quesadilla—its crispy tortilla packed with juicy chicken and a rich, creamy sauce that danced on my tongue. This homemade version captures that deliciousness, allowing you to whip it up in under 30 minutes, perfect for a quick dinner or a fun gathering.
What makes this dish truly special is the combination of flavors and textures: warm, gooey cheese, tender chicken, and the spicy kick from the jalapeños. If you love cheesy comfort food that’ll please crowds or just satisfy your late-night cravings, you’re in for a treat!
Why you’ll love chicken quesadillas
- Quick and easy to make
- Packed with flavor and creaminess
- Versatile – customize to your taste
- Perfect for meal prep or leftovers
- Great for gatherings or family dinners
What ingredients do I need for chicken quesadillas?
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (125 ml) sour cream
- 3 tbsp (45 ml) pickled jalapeno juice (from the pickled jalapenos)
- 3 tbsp (15 g) pickled jalapenos (minced)
- 1 clove garlic (or 1 tsp garlic powder)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cayenne powder
- Salt and pepper (to taste)
- 8 medium flour tortillas
- 4 cups (800 g) shredded rotisserie chicken* (see notes in the recipe card down below if you want to cook your own chicken)
- 4 cups (460 g) shredded cheese blend (Monterey Jack, American Cheese, and Mozzarella recommended)
Ingredient notes & swaps
- Mayonnaise/Sour cream: Can be swapped for Greek yogurt for a lighter option.
- Chicken: Feel free to use grilled or baked chicken; seasoning can enhance flavor.
- Cheese blend: Mix and match your favorite melting cheeses.
How do I make chicken quesadillas step-by-step?
Making chicken quesadillas is simple! Start by mixing the sauce and preparing the chicken, then assemble and cook to crispy perfection. You’ll have a delicious meal ready in no time!
- Make the jalapeño sauce: In a small bowl, combine the mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, smoked paprika, cayenne, salt, and pepper. Mix well and adjust seasoning if needed.
- Prepare the chicken: Shred your rotisserie chicken using two forks. In a medium bowl, mix the shredded chicken with part or all of the jalapeño sauce until creamy. Reserve some sauce for dipping, if desired.
- Assemble the quesadillas: In a skillet over medium heat, place one tortilla, then layer with cheese, chicken mixture, more cheese, and top with another tortilla. Cook until the bottom tortilla is golden and crispy (about 1 minute). Flip and cook until the other side is golden (about 30-60 seconds).
- Repeat and serve: Continue with remaining tortillas, slice each quesadilla into wedges, and serve immediately. Enjoy!
Pro Tip: Preheat your skillet well for a perfect crispy quesadilla.
Visual doneness cues: Look for a golden, crispy exterior and melted cheese oozing out when you cut into it.
How should I serve it?
Serve your chicken quesadillas with a side of fresh salsa, guacamole, or your favorite dipping sauce for even more flavor. A sprinkle of fresh cilantro or a dollop of sour cream can elevate the presentation and taste. They look great served on a colorful platter, cut into wedges for easy sharing.
Can I make it ahead? How do I store and reheat it?
Yes, you can prepare the chicken mixture and sauce ahead and store them in the refrigerator for up to three days. Once cooked, quesadillas can be stored in an airtight container for about 2 days. When reheating, a skillet will revive their crispy texture better than the microwave.
How do I fix common issues?
If your quesadillas come out dry, consider adding more of the jalapeño sauce to the chicken mixture. For a bland taste, a little extra seasoning or a splash of hot sauce can amp up the flavor. If your quesadillas are soggy, ensure the skillet is hot enough and do not overfill them.
What variations can I try?
You might enjoy adding black beans or corn for extra heartiness. Experiment with different proteins like beef or shrimp, or try adding diced bell peppers for some crunchy texture. For a smoky twist, include some chipotle peppers in adobo sauce for added heat.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas are great for quesadillas as they tend to be softer and easier to fold without breaking.
How can I make them spicy?
For an extra kick, incorporate more cayenne pepper or add fresh sliced jalapeños into the quesadilla filling before cooking.
Can I freeze cooked quesadillas?
Yes, you can freeze cooked quesadillas! Just allow them to cool completely and wrap them well. Reheat in the oven for best results.
Cheesy Chicken Quesadilla
Ingredients
Method
- In a small bowl, combine the mayonnaise, sour cream, pickled jalapeño juice, minced jalapeños, garlic, cumin, smoked paprika, cayenne, salt, and pepper. Mix well and adjust seasoning if needed.
- Shred your rotisserie chicken using two forks. In a medium bowl, mix the shredded chicken with part or all of the jalapeño sauce until creamy. Reserve some sauce for dipping, if desired.
- In a skillet over medium heat, place one tortilla, then layer with cheese, chicken mixture, more cheese, and top with another tortilla.
- Cook until the bottom tortilla is golden and crispy (about 1 minute). Flip and cook until the other side is golden (about 30-60 seconds).
- Continue with remaining tortillas, slice each quesadilla into wedges, and serve immediately.