The Quick & Easy Chicken Quesadilla

Chicken Quesadilla with salsa

Big Flavor, Minimal Effort—A Weeknight Win!

There are few things more satisfying than a perfectly crisp, melty, and flavor-packed quesadilla. Think of it as Mexico’s answer to the grilled cheese—simple, delicious, and endlessly customizable. But add some protein, and suddenly, it transforms into a quick and satisfying dinner. And let’s be honest, who doesn’t love a good quesadilla? My granddaughter certainly does—it's her favorite handheld meal.

Now, when I have time, I love making chicken tinga for my quesadillas. That smoky, slow-simmered goodness is next level. But let’s face it—weeknights don’t always allow for that kind of prep. That’s where this perfect, quick, and easy chicken quesadilla comes in.
 
The trick? Store-bought rotisserie chicken. It’s a lifesaver. Shred it up, toss it with a quick homemade spice blend (because, trust me, those pre-packaged taco seasonings don’t do justice to real flavor), and you’re already halfway there. Then, we layer in Oaxaca cheese—because if we’re doing this, we’re doing it right. This cheese melts like a dream, giving you that signature stretch with every bite. No Oaxaca? Monterey Jack will do just fine.
 
And because we’re not just slapping cheese and chicken into a tortilla and calling it a day, let’s add some mild green chilies; something I always keep in my pantry (and you should too). They bring just the right amount of warmth without overwhelming the dish. Finally, caramelized onions. Yes, they take a few extra minutes, but the deep umami flavor they add? Totally worth it. I always make a big batch of caramelized onions on the weekend to add depth to my lunches and dinners when I’m in a rush.
 
Let’s talk tortillas. The perfect size? I prefer to use an 8-inch (generally called soft taco-sized) flour tortilla because I can make two quesadilla at a time in a standard 10-inch fry pan. They’re just the right size for a hearty quesadilla without being too bulky, and they crisp up beautifully.

Let’s make it happen.

Quick & Easy Chicken Quesadilla Recipe

Ingredients:
  • 2 cups shredded rotisserie chicken
  • 2 tsp Ultimate Quesadilla Spice Blend
  • ½ cup caramelized onions
  • ¼ cup mild green chilies (canned)
  • 2 cups shredded Oaxaca cheese (or Monterey Jack)
  • 4 large flour tortillas
  • 2 tbsp butter or oil for cooking
Instructions:

  1. In a bowl, mix the shredded chicken with two teaspoons of my Ultimate Quesadilla Spice Blend. Set aside.

  2. Heat a skillet over medium heat and add a bit of butter or oil.

  3. Place one tortilla in the skillet and sprinkle half with cheese, followed by chicken, caramelized onions, and green chilies. Top with a little more cheese. Fold the tortilla in half.

  4. Cook for about 2-3 minutes per side, until golden brown and crispy, and the cheese is fully melted.

  5. Remove from the skillet, let it cool for a minute, then slice and serve. Repeat with remaining tortillas.

Pro Tip: Want to speed things up even more? Pop your assembled quesadilla (before it hits the skillet) into the microwave for about 20–30 seconds. It gives the chicken a head start on warming up and begins melting the cheese so everything fuses beautifully once it hits the pan. You’ll still get that golden, crisp exterior—just with a little less waiting around. Perfect for those “I’m starving right now” nights.
   
Chicken Quesadilla with Guacamole and Salsa

Serve these up with some salsa, guacamole, or a simple side salad, and you’ve got yourself a meal that’s weeknight-friendly but packed with flavor.
 
So next time you’re short on time but still want something homemade and satisfying, give this quesadilla a go. It’s simple, delicious, and guaranteed to be a hit—just ask my granddaughter.
 
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

Copyright © 2025 The Small Town Chef - All Rights Reserved.
 
 


Location: Northampton, PA, USA

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