Easy Cheesy Chicken Quesadillas

Chicken and cheese quesadillas

Dorling Kindersley / Dorling Kindersley / Getty Images

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 to 4 servings
Yield: 6 quesadillas
Nutrition Facts (per serving)
1152 Calories
54g Fat
103g Carbs
61g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 1152
% Daily Value*
Total Fat 54g 69%
Saturated Fat 23g 115%
Cholesterol 193mg 64%
Sodium 1845mg 80%
Total Carbohydrate 103g 37%
Dietary Fiber 7g 25%
Total Sugars 3g
Protein 61g
Vitamin C 2mg 9%
Calcium 546mg 42%
Iron 8mg 46%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easy cheesy chicken quesadillas are super easy and very satisfying. You can use other deli meats and different cheeses to make your own snack. This is a great recipe for kids to eat after school (they can make it themselves!) or for a quick lunch on a busy day.

You can substitute corn tortillas for the flour tortillas if you'd like. Just remember that corn tortillas are smaller, so the quesadillas made with them won't hold as much food. Use your judgment when filling the tortillas. Remember that too much filling will spill out of the tortillas or the cheese may overflow and burn when they are toasting on the grill or stovetop.​

You can vary this recipe as much as you'd like. Use leftover grilled steak or pork in place of the chicken. Use salmon or tuna or some grilled fish fillets instead. And use your favorite cheeses or a combination of them. Use Pepper Jack cheese to add some heat, or use fontina or provolone or Swiss to change the recipe. One of the best things about recipes like this is that they are so tolerant of changes.

Serve these quesadillas with a fruit salad and some sparkling water or cold beer. 


  • 6 flour tortillas

  • 2 (9-ounce packages) cooked diced chicken, or 18 ounces cooked chicken leftovers

  • 1 cup shredded colby cheese

  • 1 1/2 cups shredded mozzarella cheese

  • 3 tablespoons unsalted butter, softened

  • 1 cup salsa

Steps to Make It

  1. Place 3 of the tortillas on a work surface. Top the tortillas with half of the cheeses, then the chicken, then the remaining cheeses. Top the filling with the remaining tortillas. Spread outsides of the quesadillas with the butter.

  2. Heat a flat pan, large skillet, or griddle over medium heat. Add the quesadillas, one at a time, and cook, pressing down with a spatula, until bottoms are browned, about 2 to 4 minutes. Turn quesadillas and cook second side 2 to 3 minutes or until the tortillas are browned and crisp and the cheeses melt.

  3. Remove the quesadilla with a spatula to the work surface and cut into quarters. Repeat with remaining quesadillas. Serve immediately with salsa for dipping.