Fast Cheesy Chicken Quesadilla Recipe
Don’t stress about dinner tonight… Keep it simple (but delicious) with these cheesy grilled chicken quesadillas that are sure the please the whole family!
Total Servings: 6
Total Cost for All Ingredients: $35.65
Cost Per Serving: $4.46
Table of Contents
Ingredients & Costs*
3 boneless chicken breasts ($8.72)
1 onion ($1.32)
1 green bell pepper ($0.86)
2 tbsp olive oil ($6.64)
16 oz shredded triple cheddar cheese ($4.48)
8 flour tortillas ($2.48)
2 tsp taco seasoning ($0.97)
1 tsp garlic powder ($1.12)
1 tsp cumin ($1.28)
½ tsp pepper ($2.08)
¼ tsp red pepper flakes ($1.44)
2 tbsp butter ($4.26)
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made for this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com we can update this post.
FAQs About This Grilled Chicken Quesadilla Recipe
Can I use a different type of meat?
Certainly! The chicken can be replaced with pork or beef. No matter what meat you choose, make sure it is shredded or diced evenly so that it cooks evenly.
How can I make these quesadillas spicier?
To spice up these quesadillas, add diced jalapeños and/ use hot sauce to reach your desired level of heat.
What can I serve with these quesadillas?
A few of my favorite sides for this dish are vegetable rice, Mexican street corn and fruit salads. Other options I’d consider are a garden salad or refried beans. I’d also recommend serving these quesadillas with a generous amount of melted cheese as a dipping sauce.
Can I make these quesadillas ahead of time?
These quesadillas can be meal prepped! Once cooked, they will remain good for 3 days if stored properly, in an airtight container in the refrigerator. Once ready to consume, they can be reheated using a microwave or in a pan on the stovetop. If you can reheat them using a stovetop, I recommend it. This method keeps them crispy!
What if I use corn instead of flour tortillas?
Corn tortillas will have a noticeably different taste and texture than flour tortillas do. Flour tortillas are perfect for quesadilla recipes because they are soft, flexible and easy to use. If you prefer corn tortillas, they will work for this recipe, just expect a more firmness and a different texture.
What size tortillas should I use for quesadillas?
While you can use 6- or 8-inch tortillas for quesadillas, my personal preference is to use 10-inch tortillas. Call me fat if you want, but this size allows for the most filling. 😊 I would only use a smaller tortilla if I was serving quesadillas as an appetizer or snack.
How do you slice your quesadillas?
In most of the recipes I’ve seen, people generally slice their quesadillas into halves or quarters. I’m not 100% positive here, but I think I’m in the minority by slicing my quesadillas into three pieces. I just find this size is the perfect blend of still hand-holdable but not so big that it falls apart or is messy.
Tips for the Best Quesadillas
Cheese variety: Experiment with different types of cheeses that offer a range of flavors. In my opinion, cheddar and Monterey jack work well together. And for a spicier option, pepper jack is amazing!
Prevent sogginess: Don’t add wet fillings as they add extra moisture to your tortillas, especially if you’re using this recipe to meal prep. Wet fillings will cause your tortillas to get soggy as they sit. If you’re using wet ingredients, be sure to at least pat them dry with a paper towel before adding them to help limit the moisture.
Controlled heat: You’ll want to cook these quesadillas over a medium heat. This ensures that they get crispy without the risk of burning, while also making sure that the cheese melts just right.
Go heavy on the cheese: When it comes to quesadillas, a common beginners mistake is to only put cheese on half of the tortilla. But tortillas are meant to be cheesy… Cover the whole tortilla with cheese for the best quesadilla experience.
Avoid temptation: While placing cheese on the entire tortilla is highly recommended, resist the urge to do this with any of the other ingredients! All of the other ingredients should only be placed on half of the tortilla, leaving the cheese-only side as the side you’ll flip.
Be patient: Make sure you don’t flip the tortilla too early. You want to allow it enough time for all the cheese to perfectly melt, at which point the tortilla should be a perfect golden color and nice and crispy.
Fast Cheesy Grilled Chicken Quesadilla Recipe
Equipment
- 1 jumbo cooker or skillet
Ingredients
- 3 chicken breasts cut into small pieces
- 1 onion chopped
- 1 bell pepper chopped
- 16 oz shredded triple cheddar cheese
- 8 flour tortillas 8- or 9-inch
- 1 tsp taco seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/3 tsp red pepper flakes
- 2 tbsp butter divided
Instructions
- Heat oil in a large jumbo cooker skillet over medium heat.
- Add chicken, onions and bell pepper into pan. Then add taco seasoning, garlic powder, cumin, pepper and red pepper flakes. Stir and cook until chicken is cooked, and onions are sauteed.
- In a separate pan, melt 1 tablespoon of butter and place a tortilla into pan
- Add mixture on one half of tortilla. Add cheese on across the entire tortilla. Allow cheese to melt then fold tortilla over.
- Cook over medium heat until tortillas start to brown, flip over and cook the other side.
- Add another tortilla to pan and repeat process. Add butter as necessary.
- Slice tortillas into pieces before serving.
