Homemade Chicken Quesadilla

This homemade chicken quesadilla is a quick, comforting meal with crisp tortillas, juicy chicken, and a rich, cheesy filling. It is lightly spiced, full of flavour, and comes together without any fuss, making it ideal for busy evenings. The texture is golden and crisp on the outside with a soft, melty centre. Difficulty is easy, and the total time is around 30 minutes.

Ingredients

For the chicken filling

• 2 tbsp olive oil
• 300g cooked chicken breast, shredded or diced
• 1 small onion, finely chopped
• 1 red bell pepper, thinly sliced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp chilli powder, optional
• Salt and black pepper, to taste

For the quesadillas

• 4 large flour tortillas
• 200g grated mature cheddar or mozzarella
• 2 tbsp butter, softened

To serve

• Sour cream
• Fresh coriander, chopped
• Lime wedges

How to Make Homemade Chicken Quesadilla

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a baking tray inside to heat up while you prepare the quesadillas.
• Cook the filling: Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 3 to 4 minutes until soft. Stir in the pepper and cook for another 2 minutes.
• Add the chicken: Add the cooked chicken, paprika, cumin, chilli powder if using, salt, and pepper. Stir well and cook for 2 to 3 minutes until everything is evenly coated and heated through.
• Assemble the quesadillas: Spread a thin layer of butter over one side of each tortilla. Turn butter side down, then sprinkle cheese over half of the tortilla. Spoon the chicken mixture on top and add a little more cheese. Fold over to close.
• Bake until crisp: Carefully place the quesadillas onto the hot baking tray. Bake for 8 to 10 minutes, turning once, until golden and crisp with melted cheese.
• Cool and serve: Remove from the oven and rest for 2 minutes. Slice into wedges and serve warm.

Tips

How do I stop the quesadillas from going soggy?

Use cooked chicken that is not too moist and avoid overfilling. Baking on a hot tray also helps keep the tortillas crisp.

Can I make these without an oven?

Yes, you can cook them in a dry frying pan over medium heat, turning once, until golden on both sides.

What cheese melts best for quesadillas?

Mature cheddar, mozzarella, or a Mexican cheese blend all melt smoothly and give good flavour.

Serving Suggestions

• Serve with sour cream and fresh salsa
• Add guacamole for extra richness
• Pair with a simple green salad

Storage

Room temperature

These are best eaten fresh, but can sit at room temperature for up to 2 hours once cooked.

Refrigerator

Store cooled quesadillas in an airtight container for up to 2 days. Reheat in the oven or a pan to restore crispness.

Freezing

Wrap individually and freeze for up to 1 month. Reheat from frozen in the oven until hot all the way through.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32 g
• Protein: 28 g
• Fat: 22 g
• Saturated fat: 10 g
• Sodium: 680 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs