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Always a big hit with big and little family members, this ultra easy Chicken Quesadilla recipe is tasty, healthy and ready in 15 minutes. Oh, and did I mention CHEESY?! It’s so good.

Crunchy cooked chicken and cheese quesadillas, cut into quarters and ready to eat.

Having a recipe for quesadillas up your sleeve is always a good idea because they’re such a midweek saviour.

And while you can really customise the whole thing to suit what you love / have in the cupboard, this simple Chicken Quesadilla recipe will guide the way if you’re not familiar with how to make them. 

These have been my go-to no-trouble dinner since my children were toddlers, and I often make them with tuna or ham too. For this recipe we’re using chicken (cooked, leftovers or make your own), plus beans for fibre, and – obviously – cheese to melt.

Chicken and Cheese Quesadillas are perfect for a quick lunch, a no-fuss dinner or for when you need a meal on the go – you can make them ahead of time and wrap up for picnics or lunch boxes.

Why you’ll love this Chicken Quesadillas recipe

⭐️ Versatile for different kinds of meals and flavours

⭐️ So easy, so quick (ready in 15)

⭐️ Ideal for using up leftover chicken

Quartered chicken quesadillas cooked and ready to eat from a baking tray, with sides of salsa and guacamole.

About this recipe for Quesadillas

As I’m sure you already know, a quesadilla (pronounced kes-a-di-ya) comes from Mexico and is in the same family as fajitas, tacos, burritos and enchiladas. However, it’s more of a snack-style parcel. Its name literally translates as ‘little cheese thing’ – it’s really a Mexican cheese toastie! 

Tortillas with a cheese filling (plus other ingredients usually), sandwiched together and then fried or grilled until it’s melted, gooey, golden and crispy.

My way of cooking a Chicken Quesadilla is to use two pans to get that golden finish, which is really quick and less messy. 

This is my take on how to make a quesadilla, with speed and convenience in mind. If you’re looking for something a little more authentic-to-its-roots, try out this recipe from the Hispanic Food Network.

A note on the chicken – we’re using precooked chicken here for speed. You can either buy this in a packet or use leftovers from a roast chicken (win!) But you also have the option of cooking your own for this recipe. It will just slightly alter the cooking time. 

Aim for about 300g for this recipe (approximately 2-3 breasts). Or, use something completely different if you prefer, like ham!

Chicken Quesadillas Ingredients

Ingredients for making Chicken Quesadillas laid out on a counter.
  • Cooked chicken – Leftover, shop-bought or cook your own
  • Black beans – Drained and rinsed
  • Sweetcorn – Tinned
  • Red onion
  • Fajita seasoning – From a jar rather than packet
  • Sunflower oil – Or olive oil
  • Large flour tortillas
  • Grated mozzarella

How to make Chicken Quesadillas in a pan

How to make Chicken Quesadillas, step 1.
  1. Mix the chicken, beans, sweetcorn, onion and fajita seasoning in a bowl together.
How to make Chicken Quesadillas, step 2.

2. Heat the oil in a large frying pan over a medium heat, and place a wrap in.

How to make Chicken Quesadillas, step 3.

3. Sprinkle over some of the cheese.

How to make Chicken Quesadillas, step 4.

4. Next, sprinkle over a quarter of the filling evenly.

How to make Chicken Quesadillas, step 5.

3. Sprinkle more cheese (approx 25g) on top of that.

How to make Chicken Quesadillas, step 6.

4. Using a second clean pan, weigh down the quesadilla and cook for about 3 minutes on each side.

Hint: You will have to work relatively quickly making the quesadilla up to make sure it doesn’t burn underneath | Repeat the process for the other quesadillas and keep them warm on a plate covered with foil, or in the oven on a very low heat.


  • Vegetarian quesadilla recipe – You can omit the chicken and make this a veggie meal no problem. Use whatever fillings you prefer instead – roasted vegetables work well.
  • Wraps – I am using large flour tortillas here because they’re easy to get hold of and work really well, however if you’d prefer to use corn (which are more authentic to this recipe) then go ahead.


In the fridge You can keep this recipe in the fridge for 3 days. Reheat before serving or enjoy them cold.

In the freezer I wouldn’t recommend freezing this recipe as they will go soggy after defrosting. If you do, make sure you pop them in the oven to crisp them back up.

Top tips for making Chicken Quesadillas

How to fold a quesadilla

If you’re on TikTok, you may be aware of the viral ‘TikTok Tortilla Hack’, which involves folding one tortilla within itself with fillings in four sections, to create a multi-layered quesadilla.

Honestly? It sounds like a bit of a faff and I think it is. It’s messy and the ingredients don’t heat evenly and in my opinion it’s just not necessary. 

So in my version, no folding is needed. Simply sandwich your filling between two wraps and fry. Done!

Quesadilla fillings

The world really is your oyster. You can use beef, ham, bacon, tuna, turkey, different cheeses and vegetables… give anything a go!

How to make Quesadillas in the oven

If you’d prefer to make this in the oven instead, I have created a GIANT quesadilla recipe, which basically involves laying all of the wraps together on a baking tray, adding all of the filling inside, then folding the wraps to cover it all up. Then you bake it in the oven for 25 minutes and slice into squares to serve.

See the recipe for my Oven-Baked Quesadilla here.

Chicken & Cheese Quesadilla Recipe FAQs

What’s the best cheese for quesadillas?

It’s your choice but basically anything that melty is good. I have used grated mozzarella for this recipe to get that cheesy stretch, but you can add some cheddar in there for flavour too if you prefer. Add it in grated so it’s nice and even.

What should I serve with quesadillas?

I serve them as a complete meal as they include fat, protein and carbs. I serve some of the salsa on the side for dipping and I often serve sour cream or yoghurt with them too.

You could, of course, add Nachos or Skin-On Fries if you fancy, or perhaps a simple Cucumber Salad or Mexican Salad.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 7 votes

Chicken Quesadillas {15 Minute Meal}

These easy 15-minute Chicken Quesadillas are perfect for a quick meal or snack for the whole family. Full of flavour, melted cheese and a golden brown crunch, they are totally satisfying and delicious.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 300 g Cooked chicken, Approx 2-3 breasts.
  • 400 g Black beans, Drained and rinsed.
  • 340 g Sweetcorn, 1x tin. Drained and rinsed.
  • 1/2 Red onion, Peeled and finely chopped.
  • 2 tsp Fajita seasoning
  • 2 tsp Sunflower oil
  • 8 Large flour tortillas
  • 200 g Grated mozzarella


  • In a large bowl, mix the chicken, beans, sweetcorn, onion and fajita seasoning.
  • Preheat 1/2 tsp of the oil in a large frying pan over a medium heat.
  • Sit one tortilla in the pan, sprinkle over a small amount of the cheese (about 25g – no need to weigh but just as a guide!)
  • Spoon on a quarter of the chicken and bean mixture. (You’ll need to work reasonably quickly here so the bottom doesn’t start to burn.)
  • Sprinkle another 25g of cheese on top and sit another tortilla on top. Use the bottom of a clean saucepan to weigh down the quesadilla.
  • Cook on that side for 3 minutes, then remove the saucepan and carefully flip over. Cook for another 3 minutes.
  • Repeat this process to cook all of the quesadillas.
  • While you are cooking them, keep the others warm on a plate covered with tin foil OR keep warm in the oven on a very low heat.


Chicken: Use precooked chicken for speed, leftovers, or cook your own. If cooking your own before making this recipe, 300g is about 2-3 chicken breasts. Or use other cooked meat, like ham.


Calories: 696kcalCarbohydrates: 74gProtein: 47gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 96mgSodium: 814mgPotassium: 845mgFiber: 13gSugar: 7gVitamin A: 599IUVitamin C: 6mgCalcium: 382mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course
Cuisine: Mexican
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Sarah Rossi founder of and author of 'What's for Dinner?' books.


Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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