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Chicken Quesadillas

Crispy flour tortillas filled with melted cheese, shredded chicken, beans, green onions, and fresh cilantro.

15 minEasyServes 4413 cal/serving

MexicanDinnerStovetopHigh ProteinNut-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 1/4 cup vegetable oil or butter
  • 4 flour tortillas
  • 2 cups shredded cheese blend
  • 2 cups cooked chicken, shredded
  • 1 cup black or pinto beans, drained
  • 1/3 cup green onions, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Heat 1/4 cup vegetable oil or butter in a large pan or griddle over medium heat.

  2. 2

    Working quickly, add 4 flour tortillas to the pan and sprinkle with 2 cups shredded cheese blend, 2 cups shredded cooked chicken, 1 cup drained black or pinto beans, 1/3 cup chopped green onions, and 1/4 cup chopped fresh cilantro.

  3. 3

    Fold each tortilla in half over the fillings and cook until golden brown on the bottom. Flip and cook until golden brown, the cheese is melted, and the chicken reaches an internal temperature of 165°F.

  4. 4

    Repeat with remaining flour tortillas and filling ingredients.

  5. 5

    Slice into wedges and serve with optional sour cream, guacamole, or salsa.

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Questions

What internal temperature should Chicken Quesadillas reach?

For Chicken Quesadillas, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of cilantro in Chicken Quesadillas?

The entry for Chicken Quesadillas calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I make Chicken Quesadillas dairy-free?

Yes. The dairy in Chicken Quesadillas is 1/4 cup vegetable oil or butter, 2 cups shredded cheese blend. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Chicken Quesadillas gluten-free?

Yes. The gluten in Chicken Quesadillas is 4 flour tortillas. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken Quesadillas keep?

Refrigerate what is left of Chicken Quesadillas within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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