These Easy Chicken Quesadillas are made with tender and juicy chicken, colorful peppers and onions and plenty of melted cheese. They cook in a buttery skillet until golden brown and melty, giving you a warm cheesy dinner that disappears in minutes.

Jump to:

• ❤️ Why You'll Love This Easy Chicken Quesadillas Recipe
• 🛒 Ingredients for Chicken Quesadillas
• 🔪 How to Make Low Carb Chicken Quesadillas
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Chicken Quesadillas
• 🔄 Substitutions and Additions
• Do You Cook Chicken Before Adding to Quesadillas?
• Can I Use Leftover Grilled Chicken Instead Of Rotisserie Chicken?
• Can I Prep The Filling Ahead Of Time?
• Can I Bake These Instead Of Using A Skillet?
• Why Is My Quesadilla Falling Apart When I Flip It?
• 🍽️ More Mexican-Inspired Recipes

❤️ Why You'll Love This Easy Chicken Quesadillas Recipe

• Tender seasoned chicken
• Fresh colorful bell peppers and onions
• Gooey melted cheddar cheese
• Wrapped in soft flour tortillas
• Low carb and family friendly

Making my Easy Chicken Quesadillas at home allows you to build the exact flavors you want with wholesome ingredients. I use tender rotisserie chicken, colorful peppers and onions, and plenty of melted cheddar for a warm and cheesy filling. Everything cooks in one skillet which makes this a great option for busy days.

As they begin to cook the cheese gets nice and gooey, the tortillas turn a beautiful golden brown and the edges get that light crisp everyone loves. The peppers and onion soften just enough to blend into the chicken without losing their color or texture. This is the kind of easy dinner everyone looks forward to.

I love you the Tex-Mex flavors in this recipe, you should also try these Sheet Pan Chicken Fajitas.

🛒 Ingredients for Chicken Quesadillas

• Low carb flour tortillas: Great for folding and crisping in the skillet.
• Rotisserie chicken: Tender and already cooked which keeps this recipe fast.
• Cheddar cheese: Melts into a gooey layer that holds everything together.
• Yellow bell pepper: Adds sweetness and color to the filling.
• Orange bell pepper: Bright and fresh with a gentle crunch.
• Red bell pepper: Rich in color and flavor which balances everything nicely.
• Yellow onion: Gives the filling a savory base once it cooks down.
• Fresh lime juice: Adds a bright finish that wakes up the chicken.
• Butter: Helps the peppers soften and adds a little richness.
• Olive oil: Used for sautéing the vegetables and crisping the tortillas.
• Fresh cilantro: Adds a fresh note that lifts the whole filling.
• Salsa or guacamole for dipping: Easy and tasty for serving on the side.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Skillet
• Mixing bowl

🔪 How to Make Low Carb Chicken Quesadillas

Heat a large skillet to medium and add in 1 tablespoons of the olive oil, butter, chopped bell peppers and onion.

Sauté until softened, then sprinkle in the taco seasoning and allow to toast for about 10 seconds.

Add in the lime juice, cilantro and shredded chicken. Toss until well combined, then remove from the skillet onto a plate or bowl.

Sprinkle some of the shredded cheese over half of the tortilla. Add in some of the chicken and peppers mixture and top with more shredded cheese, then fold the tortilla over. Repeat with the second tortilla.

Wipe out the skillet, return to the stove over low heat and add in some of the remaining olive oil and two of the folded tortillas, then cover.

Cook for a couple of minutes until lightly golden, then carefully flip to cook on the other side. Repeat with the last 2 tortillas.

Cut each quesadilla into 3 pieces and serve with the (optional) salsa and/or guacamole on the side for dipping.

💡 Tips

• Warm the tortillas for a few seconds before filling them so they fold without cracking.
• Keep the heat on low when crisping each quesadilla so the cheese melts slowly.
• Chop the veggies into small pieces so they tuck neatly inside the tortillas.
• Press lightly with a spatula while cooking to help the cheese melt evenly.
• Use freshly shredded cheddar cheese because it melts smoother than pre shredded.

☑️ Storage Instructions

While crispy quesadillas are best when freshly made, you can store leftovers in the fridge for about 3 days. You can reheat them in a skillet over low heat so the tortillas stay soft and the cheese melts again.

I do not recommend freezing these quesadillas because the textures change too much when thawed and reheated.

🍴 What to Serve with Chicken Quesadillas

You can serve these quesadillas just as they are for a quick lunch or light dinner, or serve then with Mexican Street Corn, Mexican Cole Slaw, or Mexican Cauliflower Rice for a heartier option.

🔄 Substitutions and Additions

• Protein: You can swap the chicken for strips of steak or even shrimp if you'd like.

• Cheese: Swap cheddar for a blend of cheeses if you want a slightly different flavor.

• Heat: Add sliced jalapeños for a little heat if your family enjoys it.

• Tortillas: You can use low carb tortillas or regular flour tortillas depending on your preference/

• Greens: Add a handful of spinach to the skillet during the sauté step for extra greens.

• Seasoning: Try smoked paprika or chili powder to create a deeper savory flavor.

Do You Cook Chicken Before Adding to Quesadillas?

You will need to use cooked chicken. Quesadillas cook so quickly, raw chicken would not have enough time to cook through.

Can I Use Leftover Grilled Chicken Instead Of Rotisserie Chicken?

Of course, as long as the chicken is chopped or shredded so it blends well with the peppers.

Can I Prep The Filling Ahead Of Time?

Yes. Cook the vegetables and chicken, let them cool, then store them for up to two days. Then just assemble and toast the quesadillas when ready.

Can I Bake These Instead Of Using A Skillet?

Yes. Place assembled quesadillas on a sheet pan at 400 degrees for about 8 minutes, flipping once for crispy edges.

Why Is My Quesadilla Falling Apart When I Flip It?

You may have added too much filling. Keep the layer thin and let the cheese melt a little before flipping so it acts like glue.

🍽️ More Mexican-Inspired Recipes

• Easy Taco Casserole
• Creamy Chicken Poblano
• Baked Southwest Skillet
• Stuffed Poblano Peppers
• Mexican Cauliflower Rice
• Mexican Street Corn Pasta Salad