Quesadilla de Pollo (chicken quesadilla) is a dish made with a tortilla filled with shredded chicken, melted cheese, and often other ingredients like vegetables, then folded in half and cooked until golden brown.
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It is a popular Tex-Mex dish that can be a quick and easy meal, commonly served with toppings such as salsa, guacamole, or crema.
This Chicken Quesadilla recipe is quick, flavorful, and perfect for busy weeknights. Made with tender chicken cooked in salsa and spices, then layered between warm flour tortillas and plenty of melted cheese, it's the ultimate easy meal for the whole family.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Chicken: I like using tenderloins because they're convenient and cook quickly, which makes weeknight dinners so much easier. The only downside is that they usually have a small white tendon running through them that can be a bit chewy-and I'm just not a fan of that texture. I always take a minute to trim it off with kitchen shears before cooking; just pinch the tip and snip where it meets the meat. If you don't have tenderloins, boneless, skinless chicken breasts cut into 1½-inch strips work just as well.
- Salsa: Adds moisture, spice, and depth of flavor to the filling.
- Cheese: I like using shredded Mexican Blend or Monterey Jack cheese for a creamy, melty texture.
- Flour tortillas: Provide structure and crispness for the quesadillas.
- Spices (paprika, cumin, garlic, oregano, Goya Adobo All Purpose Seasoning With Pepper): Season the chicken and bring warmth, depth, and balance to the flavor.
How to Make Quesadilla de Pollo
Note: Full instructions are provided in the recipe card below.
- Mix Goya seasoning or salt, smoked paprika, granulated garlic, oregano, and cumin in a small bowl. Season chicken evenly on all sides.
- Heat oil in a large skillet over medium-high heat. Cook half the chicken until golden, 2-3 minutes per side. Transfer to a bowl, then repeat with the remaining chicken.
- Add salsa and water to the skillet. Simmer over medium-low heat until thickened, about 10 minutes.
- Shred the chicken, then stir it back into the sauce until well combined. Transfer the mixture to a bowl and wipe the skillet clean.
- Heat a little oil in the skillet over medium. Add a tortilla, sprinkle cheese, then spread the chicken mixture on half. Fold and cook until golden and melty, 1-2 minutes per side.
- Repeat with remaining tortillas, cheese, and filling. Let rest for a few minutes before slicing. Serve with sour cream and lime wedges if desired.
Hint: For the best texture, cook the quesadillas over medium heat-this allows the cheese to melt perfectly without burning the tortillas.
Storage, Make Ahead, & Freezing
- Storage: Keep leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warm and crispy.
- Make Ahead: Prepare the chicken filling up to 2 days in advance and refrigerate it in a covered container until ready to assemble.
- Freezing: Freeze the cooked chicken filling for up to 3 months. Thaw overnight in the refrigerator before reheating and assembling the quesadillas.
Camila's Tips & Variations
- Use what you have: Boneless, skinless chicken breasts or thighs also work great-just slice them into even strips for quick, even cooking.
- Spice it up: Add a pinch of chili powder or cayenne for extra heat.
- Cheese swap: Try Pepper Jack or Oaxaca cheese for a spicier or stretchier melt.
Frequently Asked Questions
Why is my chicken dry?
It's likely overcooked. Cook the chicken just until it's golden and no longer pink inside-tenderloins cook fast, so keep an eye on them.
My quesadillas keep burning-what am I doing wrong?
Your heat is probably too high. Cook over medium or medium-low so the cheese has time to melt before the tortilla gets too brown.
The cheese isn't melting well. Why?
Use good-quality cheese or shred it fresh. Pre-shredded cheese can sometimes contain anti-caking agents that affect melting.
How can I keep the filling from spilling out?
Leave about a ½-inch border around the edge and don't overfill. This helps the cheese seal the quesadilla as it melts.
🌮 Love Quesadillas?
Try My Taco Bell Chicken Quesadilla Recipe: An easy, flavorful copycat made with rotisserie chicken, melted cheese, and a creamy spicy sauce-just like Taco Bell, only better!
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Recipe
Quesadilla de Pollo
Equipment
- Tongs or Spatula
- Kitchen shears
- Forks or hand mixer
Ingredients
- 2 pounds chicken tenderloins , tendons trimmed, or boneless, skinless chicken breasts cut into 1½-inch strips
- 1½ teaspoons Goya all-purpose seasoning with pepper or kosher salt , adjust to taste
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups thick and chunky salsa
- ½ cup water
- 8 large burrito-size (10-inch) flour tortillas
- 6 cups shredded Mexican Blend or Monterey Jack cheese
For Serving
- Sour cream
- Lime wedges
Instructions
- In a small bowl, combine the Goya seasoning or salt, smoked paprika, granulated garlic, oregano, and cumin. Sprinkle the spice mixture evenly over the chicken, coating all sides.
- In a large nonstick skillet over medium-high heat, heat 1½ tablespoons of oil until shimmering. Add half of the chicken and cook, undisturbed, until golden brown on the first side, 2 to 3 minutes.
- Flip, reduce the heat to medium, and cook until fully cooked through, 3 to 4 minutes more. Transfer to a bowl.
- Add 1½ more tablespoons of oil to the skillet and repeat with the remaining chicken. Once all the chicken is cooked, transfer it to the same bowl.
- Add the salsa and water to the same skillet. Cook uncovered over medium-low heat until most of the liquid has evaporated and the sauce thickens, about 10 minutes.
- Meanwhile, shred the chicken. (If the sauce finishes before you're done shredding, remove it from the heat.)
- Off the heat, return the shredded chicken and any accumulated juices to the skillet. Stir until evenly combined, then transfer the chicken mixture to a bowl. Wipe the skillet clean and return it to the stove.
- Heat ½ tablespoon of oil in the skillet over medium heat. Place one tortilla in the skillet and swirl it to lightly coat the bottom with oil.
- Sprinkle ¾ cup of cheese evenly over the tortilla, leaving a ½-inch border around the edges.
- Spread about ⅓ cup of the chicken mixture over half of the tortilla. When the cheese has mostly melted, fold the tortilla over the filling to form a half-moon shape.
- Cook until the tortilla is crisp and golden and the cheese is fully melted, about 1 to 2 minutes per side, adjusting the heat as needed.
- Repeat with the remaining oil, tortillas, cheese, and filling. (Keep cooked quesadillas lightly covered with foil to stay warm.)
- Let the quesadillas rest for a few minutes to allow the filling to set, then cut into wedges and serve with sour cream and lime wedges, if desired.
Notes
- Storage: Keep leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warm and crispy.
- Make Ahead: Prepare the chicken filling up to 2 days in advance and refrigerate it in a covered container until ready to assemble.
- Freezing: Freeze the cooked chicken filling for up to 3 months. Thaw overnight in the refrigerator before reheating and assembling the quesadillas.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
