Chicken and Cheese Quesadilla features tender cooked chicken and colorful diced bell peppers and onions seasoned with a simple chili powder, salt, and garlic powder mix, layered with plenty of melted pepper Jack and sharp cheddar cheese inside whole wheat tortillas for crispy, cheesy perfection.
You’ll love this recipe because the homemade seasoning creates restaurant-quality flavor while the veggie-packed filling makes it nutritious and satisfying, with customizable options for heat and vegetables.
Ingredients
- 2 teaspoons chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups cooked diced or shredded chicken (about 2 medium breasts or 2-3 thighs)
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 orange, yellow, or green bell pepper, diced (or 1 cup chopped veggies like spinach, mushrooms, zucchini)
- Hot sauce, optional
- 1¼ cups shredded pepper Jack or Monterey Jack cheese, divided
- ¾ cup shredded sharp cheddar cheese, divided
- 4 medium whole wheat tortillas
- Oil, butter, or nonstick spray, optional for cooking
Serving:
- Prepared salsa
- Guacamole
- Sour cream or plain Greek yogurt
Instructions
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Mix chili powder, salt, and garlic powder. Toss half with chicken in a bowl; set aside.
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Heat oil in large skillet over medium heat. Sauté onion and bell peppers (except spinach) 6-8 minutes until crisp-tender. Sprinkle remaining spices over veggies; stir. Add spinach if using until wilted. Add hot sauce to taste. Combine with chicken.
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Assemble: On half of each tortilla, layer ⅛ pepper Jack (2½ tbsp), ⅛ cheddar (1½ tbsp), ¼ veggies and chicken, then another ⅛ each cheese. Fold tortilla over filling.
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Wipe skillet clean; heat over medium-low with optional butter/oil. Cook 2 quesadillas at a time, folded edge down, 4 minutes per side until golden and cheese melts. Press gently with spatula.
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Cool slightly, slice into wedges, and serve with salsa, guacamole, and sour cream.
Tips for Success
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Use cooked rotisserie or leftover chicken for convenience.
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Don’t overfill to prevent bursting during cooking.
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Medium-low heat prevents burning while ensuring melty cheese.
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Freshly shredded cheese melts smoother than pre-shredded.
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Press quesadillas while cooking for even crispiness.
Delicious Variations
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Add jalapeños or extra hot sauce for spice.
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Include black beans or corn for heartiness.
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Use flour tortillas for softer texture.
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Make veggie-only version without chicken.
Frequently Asked Questions
Can I bake instead of pan-fry?
Bake at 425°F for 10-12 minutes, flipping halfway.
How to store leftovers?
Refrigerate up to 2 days; reheat in skillet for crispiness.
Gluten-free option?
Use corn or gluten-free tortillas.
Can I freeze assembled quesadillas?
Freeze individually; cook from frozen adding time.
Kid-friendly adjustments?
Omit hot sauce and reduce spices.
Print
Chicken and Cheese Quesadilla
- Total Time: 35 minutes
- Yield: 4 quesadillas 1x
Description
Tender cooked chicken and colorful diced bell peppers and onions seasoned with chili powder, salt, and garlic powder, layered with melted pepper Jack and sharp cheddar cheese inside whole wheat tortillas for crispy perfection.
Ingredients
Quesadillas:
2 teaspoons chili powder
¾ teaspoon kosher salt
½ teaspoon garlic powder
2 cups cooked diced or shredded chicken (about 2 medium breasts or 2–3 thighs)
1 tablespoon extra-virgin olive oil
½ yellow onion, diced
1 red bell pepper, diced
1 orange, yellow, or green bell pepper, diced (or 1 cup chopped veggies)
Hot sauce, optional
1¼ cups shredded pepper Jack or Monterey Jack cheese, divided
¾ cup shredded sharp cheddar cheese, divided
4 medium whole wheat tortillas
Oil, butter, or nonstick spray, optional for cooking
Serving:
Prepared salsa
Guacamole
Sour cream or plain Greek yogurt
Instructions
Mix chili powder, salt, and garlic powder. Toss half with chicken; set aside.
Heat oil in skillet over medium heat. Sauté onion and bell peppers 6-8 minutes until crisp-tender. Add remaining spices, stir, wilt spinach if using, add hot sauce. Combine with chicken.
On half of each tortilla, layer ⅛ pepper Jack (2½ tbsp), ⅛ cheddar (1½ tbsp), ¼ veggies and chicken, then another ⅛ each cheese. Fold over.
Heat skillet over medium-low with optional butter/oil. Cook 2 quesadillas, folded edge down, 4 minutes per side until golden and melty. Press with spatula.
Cool slightly, slice into wedges, serve with salsa, guacamole, sour cream.
Notes
Use cooked rotisserie chicken for convenience.
Don’t overfill to prevent bursting.
Medium-low heat ensures melty cheese without burning.
Freshly shredded cheese melts smoother.
Press while cooking for even crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 550
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 6
- Protein: 35
- Cholesterol: 100
Keywords: chicken quesadilla, cheesy chicken quesadilla, veggie chicken quesadilla, whole wheat quesadilla, easy quesadilla recipe
