Chicken Quesadilla

These delicious wraps are filled with spicy pan-fried chicken and gooey cheese, coming together in just 30–40 minutes. It’s the kind of dish that’ll have your kids asking for seconds — and maybe even thirds! They’re easy to make, can be prepped partly ahead of time, and make for the perfect quick meal or snack. These little scrumptious bites are guaranteed to win hearts at the table.

For the chicken, you can use rotisserie chicken, leftover grilled chicken, or even kebabs — anything that’s already cooked works perfectly. I made mine in a Tex-Mex style. I sautéed some onions and green chilies, then added paprika, cumin powder, chili flakes, garlic powder, onion powder, and a touch of dried parsley. To spike it up, I mixed in a little apple cider vinegar and hot sauce. Cook everything together until the chicken dries up slightly and the sauce coats it completely — that’s when you know it’s ready for your wraps.

You can always make these quesadillas using store-bought tortillas, but I prefer making mine at home with a mix of all-purpose flour and corn flour. They’re actually quite easy to prepare — especially if you have a tortilla maker. Once your tortillas are ready, spoon some of the cooked chicken onto one half, sprinkle plenty of cheese, and fold them over. Bake in a preheated oven for about 10 minutes, just until the cheese melts and the tortillas turn lightly crisp.

For serving, you can cut the quesadillas in half — it makes them look neater and easier to eat. These quesadillas are deliciously filling, easy to make, and packed with flavor. Perfect for a quick lunch, dinner, or even a fun family snack.

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Chicken Quesadilla

Spicy chicken quesadillas

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Cuisine

American, Continental, Spanish

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cup Onions chopped
• 4-5 No. Green chilies chopped
• 2-3 tbsp unsalted butter
• 2 tbsp olive oil Or any other oil of your choice
• 1 Lb Chicken, thigh and leg boneless meat Cut to small pieces
• Salt
• 1 tbsp Dry red chili flakes
• 1/2 tsp Cumin powder
• 1/4 tsp black pepper powder
• 1 tbsp Garlic powder
• 1/2 tsp Red chili powder
• 1 tsp Dry parsley
• 2 tbsp Red Hot sauce
• 1 tbsp Apple cider vinegar
• 6 No. Tortilla Made with corn flour and All purpose flour
• 1 cup Shredded cheese Mozarella

Cuisine American, Continental, Spanish Prep Time 10 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 cup Onions chopped 4-5 No. Green chilies chopped 2-3 tbsp unsalted butter 2 tbsp olive oil Or any other oil of your choice 1 Lb Chicken, thigh and leg boneless meat Cut to small pieces Salt 1 tbsp Dry red chili flakes 1/2 tsp Cumin powder 1/4 tsp black pepper powder 1 tbsp Garlic powder 1/2 tsp Red chili powder 1 tsp Dry parsley 2 tbsp Red Hot sauce 1 tbsp Apple cider vinegar 6 No. Tortilla Made with corn flour and All purpose flour 1 cup Shredded cheese Mozarella

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Instructions

1. Add butter and oil to a pan. Add Onions and green chilies and saute.

   
2. Once the onions are transparent, add the chicken and cook till the chicken changes color.

   
3. Add salt, black pepper powder, cumin powder, Red chili powder, chili flakes and Garlic powder. Mix well and cook for 5-7 minutes.

   
4. Add Apple cider vinegar and Red Hot sauce and mix well. Cook till there is no liquid is left and the chicken is completely dry.

   
5. Make a dough with 1 cup of corn flour and 1 cup of All purpose flour.

   
6. Make tortillas at home or you can always get Tortillas from store.

   
7. Add the cooked chicken on half of the Tortilla.

   
8. Add shredded cheese.

   
9. Close with the other half.

   
10. Preheat the oven to 350F. Place the Chicken Tortillas in the oven for 10 minutes.

    
11. Serve with a sauce of your choice and Baked corn chips.

    
12. I served them with Salsa and Garlic Mayo sauce.