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Chicken Quesadilla

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.7 from 22 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 12 quesadillas 1x
  • Category: Appetizers, Breakfast, Chicken, Main Dish


  • 3 boneless, skinless chicken breast halves
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • ½ chili powder
  • ½ tsp paprika
  • Salt & pepper to taste
  • 23 tbsp oil
  • 2½ cups (250 g) shredded quesadilla cheese or any kind of melting cheese like Monterey Jack or Cheddar
  • 12 large flour tortillas
  • Guacamole
  • Pico de Gallo
  • Sour cream


  1. Season both sides of the chicken breasts with garlic powder, onion powder, ground cumin, chili powder, paprika, salt and pepper.
  2. Heat the oil in a large pan on medium high heat and cook the chicken breasts for about 5-7 minutes per side or until they’re done. Remove them from the heat, let them rest for about 5-10 minutes and the chop them into small cubes. You can add about 1 tbsp of oil to the same pan and cook bell peppers, onions, & jalapeños for about 3-4 minutes to add to your quesadillas.
  3. To assemble the quesadillas sprinkle some shredded cheese to half of the tortilla, then add the chicken (and vegetables if you want) and finish with another layer of cheese on top of the chicken. Fold over the tortilla and cook uncovered in a large pan on medium low heat for about 2-3 minutes per side or until the cheese is melted. Cut the quesadillas into 4 wedges and serve with guacamole, pico de gallo and sour cream on the side.