Real Recipes From Real Home Cooks ®

chicken quesadillas

★★★★★ 5
a recipe by
Megan Olson
Amarillo, TX

This recipe is one I put together myself through trial and error. It's a great way to use leftover chicken and can be modified with a wide variety of add-ins.

Blue Ribbon Recipe

Sometimes you just want a quesadilla and this chicken one is delicious. The spices (cumin, chili powder, dried oregano) add tons of flavor to the diced chicken breast. There's the perfect ratio of chicken to cheese in these easy quesadillas. Rather than frying, these are baked in the oven. Brushing the shells with melted butter and then baking them, makes the tortillas super crisp. Enjoy these for a snack or quick and easy dinner.

— The Test Kitchen @kitchencrew
★★★★★ 5
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For chicken quesadillas

  • 1 1/4 c
    cooked, diced chicken breast
  • 6
    8-inch flour tortillas
  • 3/4 tsp
    ground cumin
  • 3/4 tsp
    onion salt
  • 1/2 tsp
  • 1/2 tsp
    chili powder
  • dash
    garlic powder
  • 1/2 tsp
    dried oregano
  • 2 c
    shredded monterey jack cheese or mexican cheese blend
  • 1/4 c
    butter, melted
  • sour cream and guacamole

How To Make chicken quesadillas

  • Seasonings combined with cooked chicken in a bowl.
    Combine seasonings in a small bowl; add diced chicken and toss to coat.
  • Chicken and cheese added to a tortilla.
    Brush one side of tortillas with butter; place buttered side down on an ungreased baking sheet. Spoon about 1/3 cup chicken mixture over half of each tortilla. Sprinkle with 1/3 cup cheese.
  • Tortilla folded in half.
    Fold plain side of tortilla over cheese.
  • Baking the tortillas in the oven.
    Bake at 450 degrees for 5-10 minutes or until cheese is melted and outside is golden. Cut into wedges and serve with sour cream and guacamole.