- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 200 g
- 200 g
- 2 tbsp
- 2 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- ¼ tsp
- 15 g
- 120 ml
- 120 ml
Process
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Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken breast pieces to the skillet. Sprinkle with ground cumin, chili powder, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove from heat and set aside.
Shred the cooked chicken using two forks or chop into small pieces. Mix with the cooked onion and garlic.
Wipe the skillet clean with paper towels. Lightly grease with remaining 1 tbsp vegetable oil and place over medium heat.
Place one flour tortilla in the skillet. Sprinkle about 50 g of shredded cheddar and 50 g of shredded monterey jack cheese over half of the tortilla. Add about one-quarter of the chicken mixture on top of the cheese. Fold the other half over to cover the filling.
Cook for 2–3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook for another 2–3 minutes until the other side is golden and the cheese is fully melted.
Transfer to a cutting board and let rest for 1 minute. Cut into wedges. Repeat with remaining tortillas, cheese, and chicken mixture.
Serve hot with fresh cilantro, salsa, and sour cream if desired.
Kitchen notes
Kitchen notes
- Do not overfill the quesadillas; too much filling makes them difficult to flip and can cause the tortilla to tear. Use about 100 g cheese and 1/4 of the chicken per quesadilla.
- Cook over medium heat, not high. High heat will burn the tortilla before the cheese melts. The quesadilla is done when the tortilla is golden brown and the cheese is fully melted and gooey.
- Let the cooked quesadilla rest for 1 minute before cutting; this allows the cheese to set slightly so the filling does not spill out.
Substitutions
- chicken breast→chicken thighs (boneless, skinless) for juicier meat
- cheddar cheese→any melting cheese like mozzarella or Oaxaca cheese
- monterey jack cheese→mozzarella or pepper jack for a spicier kick
- vegetable oil→canola oil or light olive oil
- sour cream→plain Greek yogurt
Storage & reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 180°C for 8-10 minutes, or in a skillet over medium heat for 2-3 minutes per side until crispy and heated through. Avoid microwaving as it makes the tortilla soggy.
Gallery
FAQ
The questions we get asked most
Why did my quesadillas turn out soggy?
Sogginess usually comes from using too much filling, especially wet ingredients like salsa or sour cream inside, or from not cooking them long enough over medium heat. Make sure to cook until the tortilla is golden and crispy on both sides, and avoid adding watery fillings. Also, let the cooked quesadilla rest for a minute before cutting to prevent steam from making it soggy.
Can I use rotisserie chicken instead of cooking chicken breast?
Yes, you can use about 3 cups of shredded rotisserie chicken. Skip the step of cooking the chicken and simply mix the shredded chicken with the cooked onion, garlic, and spices. Adjust salt to taste since rotisserie chicken is already seasoned.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 74°C (165°F) and the center is no longer pink. If you do not have a thermometer, cut a piece in half; the juices should run clear and the meat should be opaque throughout.
Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas up to 24 hours in advance and store them covered in the refrigerator. Cook them just before serving. Alternatively, cook them completely, let them cool, then refrigerate and reheat in a skillet or oven.
Can I freeze chicken quesadillas?
Yes, freeze cooked quesadillas in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 2 months. Reheat directly from frozen in a preheated oven at 180°C for 10-15 minutes, or in a skillet over medium heat until crispy and hot.
What cheese works best for quesadillas?
A mix of cheddar and monterey jack is ideal because they melt smoothly and have a good flavor. You can also use mozzarella, Oaxaca cheese, or pepper jack for a spicier version. Avoid hard cheeses like parmesan as they do not melt well.
How can I make my quesadillas spicier?
Add diced jalapeños or a pinch of cayenne pepper to the chicken mixture. You can also use pepper jack cheese instead of monterey jack, or serve with a spicy salsa or hot sauce on the side.
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