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Close-up of cheesy chicken quesadillas stacked on a plate, filled with seasoned chicken, pico de gallo, and melted cheese

Chicken Quesadillas

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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

Scale

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

Instructions

  1. 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.
  2. 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.
  3. Add the chicken and cook, stirring, for 6–8 minutes or until the chicken is golden and cooked through. Set aside on a plate.
  4. 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.)
  5. 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).
  6. 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.
  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Chicken
  • Method: Stovetop (plus oven and air fryer options)
  • Cuisine: Mexican-inspired

Find it online: https://simplehomeedit.com/recipe/chicken-quesadillas/