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3 Comments

Easy Chicken Quesadillas (Baked)

Kathleen

by Kathleen Pope Jan 28, 2025

Jump to Recipe

Spooning some salsa onto a chicken quesadilla for pinning.

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!

Crispy chicken and cheese quesadilla with grilled peppers and onions on a platter.
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I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

  • Reasons You'll Love our Chicken Quesadilla
  • Ingredients for Baked Chicken Quesadilla
  • How to Caramelize Peppers and Onions
  • Can I grill or pan-fry chicken quesadillas?
  • Variations and Substitutions
  • Storage Tips
  • Frequently Asked Questions
  • Try our other favorite cheesy recipes
  • More Popular Recipes from The Fresh Cooky
  • Chicken Quesadilla Recipe

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.

A silver tray with baked chicken stuffed quesadillas cut into triangles with a lime wedge and salsa in background.

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.

Two cream cheese blocks, rotisserie chicken, white cheddar cheese, parmasan cheese, goat cheese and tortillas.  | www.thefreshcooky.com
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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.

Flour tortilla flat on a baking pan with a layer of chicken and cheese mixture and caramelized onions and peppers on top | www.thefreshcooky.com

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!

Cast iron pan with caramelized onions and peppers and a wooden spoon | www.thefreshcooky.com

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.

Hand mixer and mixing bowl with chicken and cheese mixture inside | www.thefreshcooky.com

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 – ยฝ cup of chicken cheesy mixture on top of the tortilla. I love Avocado spray oil – it’s great for high heat!

flour tortilla on baking pan with chicken and cheese mixture spread on top| www.thefreshcooky.com

Place some of the caramelized veggies on top of the chicken mixture and spread evenly.

Silver tongs placing caramelized onions and peppers on top of chicken mixture and tortilla | www.thefreshcooky.com

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.

Half sheet baking pan with crispy flour tortilla, melting cheesy chicken mixture and caramelized and crispy onions and peppers | www.thefreshcooky.com

Cut into 4 or 6 triangles. I’ve found it’s so easy to cut quesadillas using a pizza cutter.

Pizza cutter slicing through quesadilla on baking sheet | www.thefreshcooky.com

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

How do I prevent my quesadillas from becoming soggy?

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!

What’s the best cheese for quesadillas?

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.

What sides go well with chicken and cheese quesadilla?

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.

Spooning some salsa onto a chicken quesadilla for pinning.

Try our other favorite cheesy recipes

  • Copycat Chipotle Chicken Bowls
  • Stovetop Mac and Cheese
  • Queso Cheese Dip
  • Ricotta Baked Cheese Dip

More Popular Recipes from The Fresh Cooky

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Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Crispy chicken and cheese quesadilla with grilled peppers and onions on a platter.

Chicken Quesadilla Recipe

5 from 1 reader
Author: Kathleen Pope
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 16 appetizer servings
Print Pin SaveSaved!
Our Chicken Quesadilla is the best! It's made with shredded rotisserie chicken mixed with gooey cream cheese, goat cheese, and parmesan cheese, topped with caramelized peppers and onions, and baked in a flour tortilla.

Video

Equipment

  • USA Pan Half Sheet Baking Pan and Bakeable Nonstick Cooling Rack
  • Rösle Stainless Steel Round-Handle Pizza Cutter

Ingredients 
US Customary – Metric

  • 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)
  • ยฝ 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
Get Recipe Ingredients

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, ยฝ 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.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Grilling or Pan Fried Chicken Quesadilla:
  • 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. 
This recipe easily doubles! 
Storage: Store mixture in the fridge (separate from caramelized onions and peppers) for up to 3 days in an airtight container. Bring to room temperature for 30 minutes before assembly. 
Chicken mixture may be frozen for up to 3 months, thaw overnight in fridge and bring to room temperature for 30 minutes.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 10g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 314mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg
Crispy chicken and cheese quesadilla with grilled peppers and onions on a platter.
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Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Spicy Rocking Chair

    Wed, Jan 22, 2025 at 9:12 am

    5 stars
    I love the caramelized peppers and onions, but the cheese blend makes it so much more unique. What a yummy recipe!

    Reply
    • KathleenKathleen Pope

      Wed, Jan 22, 2025 at 11:17 am

      So glad you loved it, Spicy Rocking Chair!

      Reply
  2. KathleenKathleen Pope

    Sun, Aug 11, 2024 at 1:01 pm

    So glad he loves them, that’s always a mom win!

    Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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