This shredded chicken quesadillas recipe is made with perfectly seasoned chicken, sautéed peppers and onions, then crisped in the skillet until golden with melty cheese.

Crispy chicken quesadilla wedges with melted cheese, sautéed peppers and onions, topped with sour cream and fresh cilantro.

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Jamielyn Nye

My Go-To Chicken Quesadilla Recipe for Busy Nights

This easy chicken quesadilla recipe is one I come back to again and again for quick lunches and easy dinners, especially when I already have leftover shredded chicken in the fridge.

I also love how customizable it is. I can keep them simple for picky eaters or load them up with sautéed peppers and onions for extra flavor. If you have a little extra time, making homemade flour tortillas adds something special, but store-bought works perfectly too.

XO - Jamielyn

Ingredients Notes

Shredded chicken, tortillas, onion, peppers, cheese, seasoning, oil on the counter.

Find the full printable recipe with specific measurements below.

  • Red bell peppers and onions: Also known as traditional fajita veggies, when these are sautéed in olive oil they caramelize and soften for added flavor.
  • Cooked chicken: Baked, grilled or leftover cooked and shredded chicken. This is one of my favorite leftover rotisserie chicken recipes.
  • Chicken quesadilla seasoning: Chili powder, garlic powder, onion powder, salt, and pepper. You can also use taco seasoning or fajita seasoning if you prefer.
  • Flour tortillas: I use 8-inch flour tortillas. They’re the smaller ones typically used for tacos. I find they’re easier to flip than trying to flip the larger ones.
  • Cheese: Shredded cheddar cheese and pepper jack cheese. Freshly grated from a block if you can, but this recipe is pretty forgiving and pre-shredded is fine.
  • Butter: When the quesadilla is cooked in melted butter, it has a nice golden crust.

How to Make Shredded Chicken Quesadillas

Sauté thinly sliced bell peppers and onions in oil for 5 minutes over medium heat. Add the shredded chicken and seasonings to the pan and mix until the chicken is heated through.

Onion, peppers and shredded chicken in the skillet.
Chicken, peppers, onion and cheese on a tortilla.

Add 1/3 cup of the chicken mixture to one half of the tortilla. Sprinkle the cheese over the top and fold the tortilla over the filling into a half moon.

Spray a large skillet with nonstick spray (I use olive oil spray) and if you want it a little crispier, melt a bit of butter into the pan as well.

Showing how to fold a tortilla for a quesadilla.
Cooking a shredded chicken quesadilla in a skillet.

Cook on one side until golden brown, then flip to do the same on the other side. Repeat with remaining quesadillas.

Use a pizza cutter to cut chicken quesadillas into 2 or 3 pieces and serve with your favorite toppings.

Crispy chicken quesadillas stacked with melted cheese and peppers.

Recipe Tips

  • Use chicken breasts, chicken thighs, or the whole chicken. As long as it is cooked and you can shred it small.
  • Substitute with pork and make pulled pork quesadillas.
  • Add other veggies like sauteed mushrooms, corn, or black beans. Just be careful not to overload it or the filling will fall out.
  • Use a different cheese like Monterey Jack cheese, mozzarella cheese, or Colby jack. A Mexican cheese blend is also great.
  • If you use a large enough skillet (sometimes I make them on a pancake griddle) you can cook more than one quesadilla at a time. Just be sure not to overcrowd it, or they won’t crisp up.

Serving Suggestions

Shredded chicken quesadillas cut into wedges with melted cheese, sautéed peppers and onions, topped with sour cream and served with guacamole and lime.

More Mexican food recipes to try include Mexican chicken casserole, BBQ chicken tacos and crockpot Mexican chicken.

More Mexican Recipes

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Shredded chicken quesadillas stacked on a plate with melted cheese, sautéed peppers and onions, topped with guacamole and sour cream.

Shredded Chicken Quesadillas

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Servings: 6
This chicken quesadilla recipe is an easy dinner made with a crispy tortilla shell folded over shredded chicken, caramelized bell peppers, onions and melty cheese.
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Video

Ingredients 

  • 1 medium red bell pepper , thinly sliced
  • ¼ onion , thinly sliced
  • 1 Tablespoon olive oil
  • 2 cups cooked and shredded chicken
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper , to taste
  • 6 8-inch flour tortillas
  • ¾ cup cheddar cheese , shredded
  • ¾ cup pepper jack cheese , shredded
  • 1 Tablespoon butter

Instructions

  • Sauté bell pepper and onion: In a medium sized frying pan, sauté 1 thinkly sliced red bell pepper and 1/4 of an onion, also thinly sliced, in 1 Tablespoon olive oil for 5 minutes on medium heat.
  • Add chicken and seasonings: Add 2 cups cooked and shredded chicken and seasonings to the pepper and onion mixture. Mix and continue on medium heat until the chicken is heated through.
  • Fill tortillas: To 1/2 of the top of each tortilla, add 1/3 cup chicken mixture, 2 Tablespoons cheddar cheese and 2 Tablespoons pepper jack cheese. Fold tortilla in half, covering the chicken and cheese.
  • Cook tortillas: Spray nonstick pan with olive oil spray and add 1/2 teaspoon butter if you want it a little crispier. Cook one side until golden brown. Flip and cook other side.

Last step: Please leave a comment and rating after you make the recipe.

Notes

I like to make my own shredded chicken when I have time, otherwise leftover rotisserie chicken works great here, too!
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or crisp it back up a bit in the air fryer.

Nutrition

Calories: 326kcal, Carbohydrates: 17g, Protein: 21g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 67mg, Sodium: 452mg, Potassium: 221mg, Fiber: 2g, Sugar: 2g, Vitamin A: 998IU, Vitamin C: 26mg, Calcium: 259mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.