This really is the best chicken quesadillas recipe! So easy, these fajita-style quesadillas taste just as good, if not better, than any restaurant!

Oh heavens, these cheesy, dreamy chicken quesadillas are good.

Packed with flavor from an easy, homemade seasoning mix, they are so quick and easy. Perfect for a simple weeknight meal!

Four chicken quesadillas stacked on white plate.

Homemade Quesadilla Seasoning

One of the main reasons these chicken quesadillas are so good is because of the easy, pantry-staple seasoning mix that builds flavor quickly.

Quesadilla seasoning mix:

  • onion powder
  • garlic powder
  • dried oregano
  • cumin
  • chili powder
  • paprika (smoked or regular)
  • salt (coarse, kosher salt)
  • pepper (coarsely ground)
Small glass bowl with salt, cumin, garlic powder, onion powder, chili powder, oregano, and pepper.

Half of this seasoning mix goes on the cooked, chopped chicken. The other half goes in with the veggies.

Oh, you want to talk about the veggies?? Let’s do that!

—>Feel free to adapt the veggies any which way you like.

Any color or variety of bell pepper will work. You can add jalapeños for some heat, use red onions OR yellow onions, add extra mushrooms or leave them out, throw in corn kernels or zucchini or any other vegetable you like.

Pro Tip: adding 2-3 tablespoons water or broth near the end of cooking the veggies helps create a simple “sauce” as the liquid absorbs the flavor of the seasoning mix and veggies AND most importantly, it helps the quesadillas from being dry and lifeless.

Bowl of seasoned chicken; skillet with cooked vegetables and peppers.

Quesadilla Assembly

It’s easy as can be!

  1. Sprinkle cheese on half of the tortilla
  2. Add chicken
  3. Add veggies
  4. Add more cheese
  5. Fold tortilla in half
  6. Cook on both sides until golden

I use 8-inch tortillas, but you can make smaller or larger quesadillas depending on what size of tortillas you have.

Don’t over think this step (or this recipe). It’s simple and adaptable and any way you assemble, you’ll end up with a yummy quesadilla.

Assembling quesadillas on tortilla with cheese, seasoned chicken, veggies, and more cheese.

Cooking Quesadillas

I use the same pan the veggies cooked in for cooking the quesadillas (easy cleanup!). I wipe it clean with a paper towel after assembling the quesadillas and then add a tiny sploosh of oil before cooking the quesadillas.

The oil is optional but it adds an extra dimension of golden crispiness. And I’m never going to say no to extra golden crispiness.

You can also use a cast iron skillet or a large griddle to cook the quesadillas.

Two folded quesadillas cooking in skillet.

What to Serve with Quesadillas

These quesadillas have enough flavor to stand on their own without a lot of extra adornments.

But even still, I usually have available:

  • sour cream
  • salsa
  • avocados
  • chopped cilantro

You know, just in case anyone wants to go crazy, stack up their quesadilla triangles, slather with sour cream and salsa, top with avocados and cilantro, and dig in.

You guys. YUM.

White platter of six chicken quesadilla triangles with a bowl of salsa, a cut avocado and a small wooden bowl of sour cream.

The Best Chicken Quesadillas

I know you might be thinking: yeah, yeah, quesadillas are quesadillas. Who needs a recipe??

However, I can promise you that this really is the best chicken quesadillas recipe. It takes boring, bland, dry quesadillas and transforms them into restaurant-level food.

And…instead of having to put on real pants and enter a public establishment to get them, you and your soft pants wearing self can dance around your kitchen like a rock star knowing these ridiculously delicious HOMEMADE quesadillas came with a much lower social profile price (and they’re undoubtedly cheaper to make at home, too).


Three triangle quesadillas stacked on wooden board.

What to Serve With This

One Year Ago: Peanut Butter Banana Bread
Two Years Ago: Easy Flaky Buttermilk Drop Biscuits 
Three Years Ago: Chicken and Vegetable Dumpling Soup
Four Years Ago: Healthy Yogurt Oat Blueberry {or Chocolate Chip!} Muffins
Five Years Ago: Yum Yum Bowls with Knockoff Cafe Yumm Sauce
Six Years Ago: German Pancake {Whole Grain Option} with Butter Syrup
Seven Years Ago: Slow Cooker Mexican Shredded Beef {For Enchiladas}
Eight Years Ago: Roasted Maple-Glazed Pork Tenderloin
Nine Years Ago: Delicious Ground Beef {or Turkey} Stroganoff
Ten Years Ago: Delicious Greek Pastitsio {Casserole-Style}

four chicken quesadilla triangles stacked on white plate

The Best Chicken Quesadillas

4.91 stars (93 ratings)


Seasoning Mix:

  • 1 teaspoon salt (I use coarse, kosher salt)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika, smoked or regular
  • ¼ teaspoon black pepper (I use coarsely ground)


  • 4 cups cooked, chopped chicken
  • 1 tablespoon oil
  • 2-3 cups sliced mushrooms (optional – see note)
  • 2 medium bell peppers (any color), cored and sliced into thin strips
  • 1 large onion, sliced into thin half moon strips
  • 2-3 tablespoons broth or water
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded medium or sharp cheddar cheese
  • 8 8-inch flour tortillas


  • In a small bowl, add all the seasoning ingredients. Mix well.
  • Toss the chicken with 1/2 of the seasoning mixture. Set aside.
  • In a 12-inch nonstick skillet, heat the oil over medium heat. Add the mushrooms (if using), onions, and bell peppers. Sprinkle the remaining seasoning mixture over the veggies. Cook, stirring often, until the onions start to turn translucent and the vegetables start to soften.
  • Add 2-3 tablespoons water or broth (omit this if there is already liquid in the pan from the mushrooms or other veggies). Continue cooking over medium heat for 2-3 minutes until the veggies are crisp-tender and the liquid has reduced slightly.
  • Assemble the quesadillas by spreading cheese on 1/2 of each tortilla. Top the cheese with chicken, veggies, more cheese, and then fold the tortilla in half over the filling ingredients.
  • Heat a 12-inch nonstick skillet (or griddle) over medium or medium-low heat. Add a touch of oil to the pan for a crispier quesadilla. Cook the quesadillas on one side until golden, moderating the heat as needed, pressing lightly with a spatula to compress and flatten a bit, if desired. Carefully flip the quesadillas with the spatula and cook on the other side until the tortilla is golden and the filling and cheese is hot and melted.
  • Cut into triangles and serve immediately. (Or keep the cooked quesadillas warm on a baking sheet in a 200 degree oven until ready to serve.)


Easily Adapted: this recipe can easily be adapted to change up the veggies, cheese and meat to your liking. 
  • Veggies: any color or variety of bell pepper would work, add jalapenos for some heat, use red onions or yellow onions, add extra mushrooms or leave them out, add corn kernels or zucchini or any other vegetable you like.
  • Cheese: I prefer grating my own Monterey Jack and cheddar, but you can use a pre-shredded Mexican blend or other variety of cheese. Freshly grated cheese melts better than pre-shredded cheese (and Monterey Jack melts better/creamier than mozzarella). 
  • Meat: you could leave the meat out and amp up the veggies for a veggie quesadilla, or switch out the meat and use ground beef or ground turkey (if doing so, add the seasoning mixture while the meat cooks). 
Serving: 1 quesadilla, Calories: 456kcal, Carbohydrates: 31g, Protein: 38g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 99mg, Sodium: 937mg, Fiber: 3g, Sugar: 5g

Recipe Source: from Mel’s Kitchen Cafe