Crispy, cheesy and loaded with flavour – these quesadillas are your weeknight dinner win wrapped in a golden tortilla.
Ever find yourself staring blankly at the fridge after a long day, wondering what’s for dinner? I get it – those after-school sports runs, back-to-back meetings and a million things to do, leave us with zero energy to come up with something creative for dinner. Enter these Chicken Quesadillas, the perfect family dinner to add to your meal plan rotation. Whether you’re wrapping up a crazy workday or just needing a quick family dinner, this recipe is your new best friend.
It’s fast (ready in 20 minutes), budget-friendly (made with supermarket staples) and ridiculously easy to adapt to whatever’s lurking in the fridge. Chicken thighs bring juicy flavour, cheese holds everything together in melty perfection, and the crispy tortillas seal the deal. You can throw in extra veggies, use up leftover chicken, or keep it simple with just the basics.
No fancy steps, no mess and minimal dishes. Just crispy, golden quesadillas that taste like something that took way more effort than they actually did. Plus, they freeze well, reheat like a dream and double as lunch the next day. They’re so good you’ll want to add them to your regular rotation – quick, reliable and always a hit!
What if I don’t have chicken thighs?
No problem! You can easily swap in boneless, skinless chicken breast if that’s what you have on hand. Just keep in mind that chicken thighs stay juicier, so you’ll want to be extra careful not to overcook the breast. You could also use leftover cooked chicken for an even quicker meal – just toss it in the seasoning and you’re good to go!
How do I avoid soggy quesadillas?
To keep your quesadillas crispy, make sure your chicken filling isn’t too wet before you assemble them. If there’s any excess moisture, drain it off before adding the chicken to your tortillas. Also, give the quesadillas a good 2–3 minutes per side over medium heat – this ensures a nice golden crust without sogginess.
Can I freeze the cooked quesadillas?
Yes, these quesadillas freeze beautifully! After cooking, let them cool completely, then wrap them in foil or baking (parchment) paper and freeze. To reheat, just pop them in the oven or air fryer until crispy again. You’ll have a delicious, freezer-friendly meal ready for when life gets crazy!
What else can I put inside the quesadillas?
Add any veggies you like – think capsicum (bell pepper), sliced mushrooms, corn, black beans or baby spinach. Add the firmer veggies with the onions (like capsicum/bell pepper or mushrooms) so they cook through, and add the more delicate veggies (like spinach) at the end to keep them fresh and vibrant.
Hot Tips
- For a crispier quesadilla – Preheat the pan before adding the assembled quesadillas. This helps achieve that golden, crunchy texture right away.
- Don’t skip the cheese layer! – A little extra cheese between the chicken and the tortilla helps bind everything together and prevents the fillings from spilling out while you cook.
- Use medium heat – Cooking over medium heat helps melt the cheese without burning the tortilla. It’s a delicate balance, but well worth it for a perfect quesadilla.
Watch how to make Chicken Quesadillas
If you enjoyed Chicken Quesadillas, I think you’ll love:
Cheesy Chicken Enchiladas
Sticky Lime Honey Chicken Tacos
Mexican Pulled Chicken Nachos
Slow-cooker Chicken Nachos
Chicken Burrito Bowls
Chicken Quesadillas
These Chicken Quesadillas are perfect for busy nights when you need a quick, family-friendly meal with minimal clean-up. Loaded with seasoned chicken, melty cheese and customisable veggies, they’re ready in just 20 minutes and can be made ahead or frozen for later. Whether it’s a Friday fakeaway or a quick weeknight dinner, this recipe checks all the boxes for flavour, convenience and versatility.
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
CHICKEN
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, finely diced (can be substituted with chicken breast or chicken tenderloins – just check you don’t overcook them)
- 3 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 red onion, finely diced
- 1 tsp freshly minced garlic
TO ASSEMBLE
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, tasty, mozzarella or a mix)
TO SERVE
- Sour cream
- Pico de Gallo
- Guacamole
- ¼ bunch coriander (cilantro), leaves picked
- Lime wedges
Instructions
- Add the diced chicken to a large bowl along with 2 tablespoons of the olive oil, the paprika, garlic powder, onion powder, cumin, oregano, salt and pepper. Toss to coat, then set aside.
- Heat the remaining 1 tablespoon of olive oil in a large deep frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until just softened.
- Add the chicken and cook, stirring, for 6–8 minutes or until the chicken is golden and cooked through. Set aside on a plate.
- To the same pan, add the tortilla. On one half of the tortilla, sprinkle a generous layer of cheese. Top with the cooked chicken mixture, followed by another layer of cheese to help everything stick together. Fold the tortillas in half to form a half-moon shape. (See note 1 for oven and air-fryer methods.)
- Reduce the heat to medium–low and cook for 2–3 minutes or until golden brown and crispy. Flip carefully using a spatula, then set aside on a plate. Repeat with the remaining tortillas (see note 2 for batch cooking).
- Allow the quesadillas to rest for 1 minute before cutting into wedges. Serve immediately with sour cream, pico de gallo, guacamole, fresh coriander and lime wedges on the side.
Notes
Note 1 – You can make your quesadillas in the air fryer or oven:
- Air fryer: Preheat the air fryer to 180°C (350°F). Place the assembled quesadillas in the basket and cook for 5–7 minutes, flipping halfway through, until crispy and golden.
- Oven: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place the assembled quesadillas on a baking tray and bake for 10 minutes, flipping halfway through, until the tortillas are golden and the cheese is melted.
Note 2 – If you’re making a larger batch of quesadillas, keep them warm by placing them on a baking tray in a preheated oven at 120°C (250°F) (100°C/200°F fan-forced). Cover them loosely with foil to prevent them from drying out. This method will keep them warm for up to an hour, allowing you to enjoy warm quesadillas even when you’re serving a crowd.
Make Ahead
Marinate ahead – The raw chicken can be diced, seasoned and stored in an airtight container in the fridge up until its expiry date, or frozen for up to 3 months. Thaw completely overnight in the fridge before use.
Cooked filling – The chicken mixture can be cooked and cooled, then stored in an airtight container in the fridge for up to 3 days. Reheat gently before assembling your quesadillas.
Fully assembled (uncooked) quesadillas:
Fridge option – You can assemble the quesadillas and refrigerate them (uncooked) in a single layer, covered or in an airtight container, for up to 3 days. When you’re ready to eat, cook them straight from the fridge – no need to bring to room temperature.
Freezer option – Fully cooked quesadillas can be cooled, wrapped individually in foil or baking (parchment) paper, and frozen flat in an airtight container or freezer bag for up to 2 months.
To reheat from frozen:
- Oven – 200°C (400°F) (180°C/350°F fan-forced) for 10–12 minutes.
- Air fryer – 180°C (350°F) for 5–7 minutes, flipping halfway.
- Stovetop or microwave – Not recommended. Stove = risk of overcooking outside of tortilla, before filling thaws. Microwave = soft quesadillas.
Leftovers
Fridge – Store cooked quesadillas in an airtight container for up to 3 days. Reheat in a frying pan, oven or air fryer to bring back the crispiness.
Freezer (if needed) – While it’s best to freeze quesadillas before cooking (for the ultimate melty cheese), you can freeze cooked ones if needed. Cool completely, wrap individually and freeze for up to 2 months.
To reheat from frozen (cooked):
- Oven – 200°C (400°F) (180°C/350°F fan-forced) for 10–12 minutes,
- Air fryer – 180°C (350°F) for 5–7 minutes, flipping halfway,
- Stove or microwave: Not recommended. Stove = risk of overcooking outside of tortilla, before filling thaws. Microwave = soft quesadillas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Stovetop (plus oven and air fryer options)
- Cuisine: Mexican-inspired
