These baked chicken quesadillas are a mom’s best friend! Cheesy, flavorful, freezer-friendly filling—make one batch and eat it twice (or more). Perfect for parties, game day, or a quick snack when chaos strikes!
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Reasons You’ll Love our Chicken Quesadilla
This recipe came to me from a dear friend and one of those treasured, well-loved church cookbooks—you know the kind, where every recipe is a keeper because someone’s grandma perfected it. Back in my MOPS days (now called MomCo), life was a beautiful, chaotic mess, and meals like this were my saving grace. Quick to make, easy to share, and kid-approved—what more could a mom need? Over the years, I’ve tweaked this classic just enough to make it my own, and now it’s my favorite quesadilla recipe.
Shredded chicken, a dreamy cheese blend (hello, cream cheese, cheddar, goat and parm!), and caramelized peppers and onions—this is comfort food wrapped up in a tortilla. And the best part? The filling makes a big batch and freezes like a dream. Make it once, save some for later, and feel like you’ve got your life together (at least for dinner). It’s a total game-changer for busy weeknights, impromptu gatherings, or when you just need to feed hungry kids. Feel free to leave the onions and peppers off for the kiddos — picky eaters win!
While these quesadillas are perfect as-is, I love serving them with my homemade queso, easiest blender salsa, and fresh guacamole for dipping. Those little extras take this from “good” to “legendary snack time” status. Want to sneak in some veggies? My friend’s broccoli quesadilla is a fresh, cheesy twist that even picky eaters might not complain about.
Ingredients for Baked Chicken Quesadilla
- Chicken: I use rotisserie chicken mostly, but any shredded chicken will work! Try my Slow Cooker Shredded Chicken, Instant Pot Whole Chicken (ready in an hour) or this Sous Vide Chicken Breast (so crazy tender).
- Cream Cheese: I typically use full-fat cream cheese, but you can use your favorite.
- Goat Cheese: It’s creamy, tangy, and is filled with flavor. My mouth is watering. Have you tried smoked goat cheese? Wowza!!!
- Parmesan Cheese: Another winner! For the best melting, grate it off the block.
- Cheddar cheese: I like using sharp cheddar, but use your favorite here.
- Flour Tortillas: Use your favorite!
- Caramelized Onions & Peppers: If you are adding them, you will need one large sweet onion, one to two peppers (your choice of colors), and a splash of oil.
Get the full recipe in the recipe card below.
How to Caramelize Peppers and Onions
This is the prettiest part of the quesadilla because, after all, quesadillas, in general, are pretty bland looking. In fact, you can make your caramelized onions and peppers ahead of time and warm them before assembling your quesadillas.
Step 1 – Caramelize Peppers and Onions
Slice peppers and onions. Pour a tablespoon of olive oil into a saute pan and place over medium heat. Cover and cook the peppers and onions, stirring occasionally, until they boast a bodacious caramelized color. You may need to turn your heat down, watch them, and stir occasionally, though a few Krispies are never bad!
Step 2 – Mix Chicken Ingredients
While your onions and peppers are doing their caramel-y thing, place your softened cream cheese, parmesan, cheddar, and goat cheese (optional) in a mixer bowl (stand mixer or hand mixer) and mix until cheese is smooth, then add rotisserie chicken and it will “shred” the chicken.
Set aside until ready to spread onto tortillas. Preheat oven to 425° F (220 ° C). The quesadillas may also be made ahead of time. Keep refrigerated until ready to use and bring to room temperature for about 20 minutes prior to assembling them.
Step 3 – Assemble the Quesadillas
Spray the bottom of two tortillas (any size desired; mine were about 10 in) with spray oil (it’s okay to bake them dry as well) and place them on a cookie sheet. Spread a healthy ¼ – ½ cup of chicken cheesy mixture on top of the tortilla. I love Avocado spray oil – it’s great for high heat!
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Place some of the caramelized veggies on top of the chicken mixture and spread evenly.
Top with another tortilla, pressing down slightly and spray with spray oil. Bake at 425° F (220 ° C) for 10-12 minutes until crispy, cool for 1 minute before cutting.
Can I grill or pan-fry chicken quesadillas?
Absolutely! Quesadillas may also be pan-fried if you want to avoid turning on your oven or even grilling! Spray the skillet with a little oil and pan fry, turning half way, watch your heat and remove when golden and mixture is melty and gooey!
Place an older baking sheet*, baking stone, or sheet of heavy aluminum on your grill. With the grill at medium heat, place tortillas on the pan for 6 minutes or so per side, watching closely. *Note | Depending on your grill, your baking sheet or stone may become blackened, so I recommend using one you are not using much anymore.
Cut into 4 or 6 triangles. I’ve found it’s so easy to cut quesadillas using a pizza cutter.
Variations and Substitutions
Make these easy chicken and cheese quesadillas yours!
- Love mushrooms? Add them while sauteeing your peppers and onions.
- Gluten-Free Chicken Quesadillas: Simply make sure your chicken is GF (some rotisserie chickens are not) and use gluten-free tortillas!
- Make Ahead: This mixture will last in your fridge for up to 2-3 days, then it’s best to freeze it.
Storage Tips
Store the mixture in an airtight container in your fridge for up to 2-3 days. Bring it to room temperature for 20 minutes before spreading it onto the tortillas.
Freeze: This chicken quesadilla mixture freezes beautifully! Freeze in an airtight container for up to 3 months.
Frequently Asked Questions
To keep your chicken quesadillas crispy, cook the chicken and veggies thoroughly and drain any extra moisture. Don’t overstuff them—use just enough filling and cheese. For extra crispy, we bake them instead of fry them!
The short answer? Any cheese that you love! Our favorites are Cheddar, Monterey Jack, or Colby Jack. Mix them up for extra flavor, or add some queso blanco for an authentic touch. Freshly grated cheese melts better than pre-shredded, making your quesadillas even tastier.
Chicken quesadillas love company! Pair them with fresh guacamole, tangy salsa, and a dollop of sour cream. For a heartier meal, add Spanish rice and refried beans. A crisp green salad with lime vinaigrette adds a refreshing touch.
Try our other favorite cheesy recipes
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Video
Equipment
Ingredients
- 1 – 1 ½ cups rotisserie chicken torn into pieces, mixer will shred, or shredded chicken
- 8 oz cream cheese softened (may use Neufchatel cheese to lower calorie content)
- ½ cup Parmesan cheese grated
- ½ cup Cheddar cheese shredded, use Colby Jack, Cheddar or Montery Jack
- 1-2 ounces goat cheese try smoked, herbed or plain, softened
- 1-2 bell peppers red, orange, yellow, sliced
- 1 large sweet onion sliced
- 1 tablespoon olive oil
- 8 flour tortillas smaller or large may be used
Instructions
- Slice onions and peppers. Toss in heated pan with 1 tablespoon of olive oil. Saute until caramelized and golden in color, over medium to low heat.1-2 bell peppers, 1 tablespoon olive oil, 1 large sweet onion
- While onions and peppers are sautéing place cream cheese in mixer and beat until smooth. Add Parmesan, Cheddar and Goat cheeses and mix until smooth.8 oz cream cheese, ½ cup Parmesan cheese, ½ cup Cheddar cheese, 1-2 ounces goat cheese
- Add chicken and mix in, mixer will shred it to make a chicken cheesy paste.1 – 1 ½ cups rotisserie chicken
- Spray the bottom of two 10" flour tortillas with olive or vegetable oil, place oil side down on cookie sheet.8 flour tortillas
- Spread ¼ – ½ cup of chicken cheesy mixture on top of tortilla, not quite all the way to the edge.
- Grab some of the caramelized peppers and onions and spread evenly over the top of the chicken mixture.
- Place another tortilla on top of mixture, pressing down slightly.
- Spray tops with spray oil and bake at 425° F (220 ° C) for 10-12 minutes until crispy. No need to flip. Allow to cool 1-2 minutes before cutting with a pizza cutter. Serve with salsa, guac and even some queso. Cut into 4 or 8 triangles per quesadilla, continuing making until you've used all the mixture.
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Notes
- Pan-Fried Quesadillas: Place a little pat of butter into a large enough skillet to hold the tortillas or a little spray oil, heat over medium heat. Add quesadilla and pan fry until golden (2-3 minutes), then flip to brown the other side.
- Grilled Quesadillas: Place an older baking sheet , baking stone, or sheet of heavy aluminum on your grill that you don’t mind getting blackened, with grill at medium heat, place tortillas on pan for 6 minutes or so per side.
Nutrition
Spicy Rocking Chair
I love the caramelized peppers and onions, but the cheese blend makes it so much more unique. What a yummy recipe!
So glad you loved it, Spicy Rocking Chair!
So glad he loves them, that’s always a mom win!