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Close-up of cheesy chicken quesadillas served on a white plate with lime wedges.

15-Minute Chicken Quesadillas Recipe

Author: Jessica Haggard
I can’t even begin to tell you how delicious these chicken quesadillas are. Every bite is the perfect balance of creamy, cheesy, and savory goodness with a touch of spice. All you need is 5 minutes of prep time and 10 minutes of cook time - just add the filling to the tortillas, fry them in the pan quickly, slice, and serve. This recipe is proof that you don’t have to spend hours in the kitchen to whip up a delicious homemade meal.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 494 kcal

Ingredients
 
 

  • 4 large flour tortillas burrito-size, 10-inch diameter
  • 3 cups shredded Mexican Blend or Monterey Jack cheese
  • 2 cups salsa chicken or other cooked shredded or diced chicken
  • 2 teaspoons butter or cooking oil
  • ½ cup sour cream for serving
  • 1 whole lime cut into wedges for serving

Instructions
 

  • Lay out all the tortillas and cover ½ of each one with cheese. Divide the chicken evenly between the tortillas and arrange it over the cheese. Fold the tortilla in half to cover the ingredients.
  • Heat a 12-inch nonstick skillet over medium heat. Melt the butter. Arrange the quesadillas in the pan, cooking 1 or 2 at a time, depending on what you can fit. Cook the quesadillas until the bottoms are golden brown and crispy.
  • Carefully flip the quesadillas with the spatula and cook on the other side until the tortilla is equally golden and the cheese is melted.
  • Cut each quesadilla in half or thirds and serve immediately with sour cream on top and lime wedges on the side.

Video

Notes

  • Less is more when it comes to filling. Overstuffing can make the quesadilla hard to flip and cause the filling to spill out.
  • Cooking your quesadillas on medium heat helps make sure that the tortillas get crispy while giving the cheese enough time to melt without burning.
  • After flipping the quesadilla, press it down with a spatula to ensure the cheese melts evenly inside and binds the ingredients well.
  • Don’t use too much butter or oil while cooking the quesadillas, or they will get greasy and soggy. Also, serve them right away or let them sit on a wire while you’re waiting to serve to maintain their crispiness.
Serve: Enjoy with toppings or dips like sour cream, salsa, guacamole, queso, and pico de gallo. Serve alongside a fresh, crisp salad, refried beans, jalapeño poppers, grilled corn on the cob, or some chips and dip.
Store: Place leftovers in an airtight container and store in the refrigerator for up to 3 days, or in the freezer for up to 2 weeks. Re-crisp the tortillas in a skillet over medium heat or reheat, wrapped in foil, in the oven at 350 F for 10 minutes.

Nutrition

Serving: 1quesadillaCalories: 494kcalCarbohydrates: 21gProtein: 40gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 122mgSodium: 985mgPotassium: 447mgFiber: 2gSugar: 3gVitamin A: 765IUVitamin C: 6mgCalcium: 1049mgIron: 2mg
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