| | | | |

Chicken Quesadillas with Caramelized Peppers & Onions

As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

A bodacious baked chicken quesadilla bursting with caramelized peppers and onions, filled with a mixture of chicken, parmesan, goat, cheddar and cream cheeses.

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

I love a good appetizer, in fact, I could eat appetizers for dinner most nights, I love the variety and small bites. Like these amazing cheese dips or this creamy white queso, mmmmm! Great for a family dinner, sporting event, game day, dinner party, potluck; anywhere you can use a heavy appetizer.

Back in my MOPS (Mothers of Preschoolers) days, we moms were desperate for simple, filling, quick meals; whether it was for simple entertaining or for our families. We have a cookbook filled with wonderful recipes like this one; my creative and very talented friend, Allison was the contributor of this beauty.

SIDE NOTE | If you have little ones (infants – preschool ages) and are not involved in a moms group, stop what you are doing and look one up, get involved. These precious woman are still in my life, encouraging, consoling, laughing, crying and praying for me. 

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

Chicken Quesadilla Ingredients

The original recipe calls for the amounts shown below, but it makes a lot, normally I’ll cut the recipe in half. I added goat cheese which wasn’t in the original recipe. Oh how I love goat cheese; creamy, filled with flavor, a slight tang…my mouth is watering. Have you tried smoked goat cheese, wowza!!!

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

How to Caramelize Peppers & 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

Slice peppers and onions, pour a tablespoon or so of olive oil into a saute pan and 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

While your onions and peppers are doing their caramel-y thing; place your softened cream cheese, rotisserie chicken, parmesan, cheddar and goat cheese (optional) in a mixer bowl (stand mixer or handheld, either works) and mix until cheese is smooth and chicken has become part of the “batter”.

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

Set aside until ready to spread onto tortillas. Preheat oven to 425° F. May also be made ahead of time, keep refrigerated until ready to use and bring to room temp for about 20 minutes prior to assembling the quesadillas.

Cheesy Chicken Mixture

Once the peppers and onions are finished and you’ve made your cheesy chicken mixture, spray the bottom of two tortillas (any size desired, mine were about 10 in) with spray oil (may be baked dry as well) and place on cookie sheet. Spread a healthy ¼ – 1/2 cup of chicken cheesy mixture on top of the tortilla.

I love spray Grapeseed oil, or Avocado spray oil, they are great at 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° for 10-12 minutes until crispy, cool for 1 minute before cutting.


Absolutely! Quesadillas may also be pan fried if you want to avoid turning on your oven or even grilled! Place an older baking sheet*, baking stone, or sheet of heavy aluminum on your grill, with grill at medium heat, place tortillas on 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 cutting quesadillas using my pizza cutter! Serve immediately!

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

Quesadillas may also be baked in a skillet or griddle the traditional way, melt a little butter into a medium hot pan and sizzle until browned, turn and repeat the process on the other side.

Pinterest Image Chicken & Cheese Quesadillas with peppers and onions writing, image close up triangle of chicken cheesy quesadilla sprinkled with fresh cilantro | www.thefreshcooky.com

If you like this recipe, give these other cheese-y recipes a try!

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

Chicken & Cheese Quesadillas | www.thefreshcooky.com

Chicken Quesadillas with Peppers and Onions

Author: Kathleen Pope
3.67 from 3 votes
A bodacious quesadilla bursting with caramelized peppers and onions, filled with  tender chicken and a mixture of parmesan, goat, sharp cheddar and cream cheeses.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 32 servings (8 large quesadillas)
Calories 113 kcal


  • 2-3 cups rotisserie chicken, torn into pieces, mixer will shred
  • 2 8 oz cream cheese, softened (may use Neufchatel cheese to lower calorie content)
  • 1 cup Parmesan cheese
  • 1 cup Cheddar cheese, shredded
  • 2 ounces goat cheese, try smoked, herbed or plain
  • 3 bell peppers, red, orange, yellow, sliced
  • 1 onion, sliced
  • 1 tablespoon olive oil
  • 16 flour tortillas, smaller or large may be used


  • Slice onions and peppers. Toss in heated pan with 1 tablespoon of olive oil.
  • Saute until caramelized and golden in color.
  • While onions and peppers are sautéing place cream cheese in mixer and beat until smooth.
  • Add Parmesan, Cheddar and Goat cheeses and mix
  • Add chicken and mix in, mixer will shred it to make a chicken cheesy paste.
  • Spray the bottom of two 10" flour tortillas with olive or vegetable oil, place oil side down on cookie sheet.
  • 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 for 10-12 minutes until crispy. May be pan fried as well, cover with lid though so that mixture is heated all the way through – see notes for grilling tips.
  • Cut into 4 or 8 triangles per quesadilla, continuing making until you’ve used all the mixture.

✱ Kathleen’s Tips

SUMMER TIP | Quesadillas may also be pan fried if you want to avoid turning on your oven or grilled! 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 can be cut in half.


Serving: 1 serving Calories: 113 kcal Carbohydrates: 9 g Protein: 8 g Fat: 5 g Saturated Fat: 2 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1 g Cholesterol: 21 mg Sodium: 242 mg Potassium: 53 mg Fiber: 1 g Sugar: 1 g Vitamin A: 428 IU Vitamin C: 15 mg Calcium: 88 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’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. Read more about Kathleen here.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.