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This simple Chicken Quesadilla recipe is filled with a creamy chicken mixture and baked in the oven. It‘s is the best, and ready in just a few minutes.
Want more 30 minute meals? Try Chow Mein, Meatloaf Sandwich, Hibachi Chicken, Chicken Fajita Pasta, Hawaiian Haystacks, or Taco Salad!
Why you need to make these quesadillas:
- Baked – I love the ease of baking quesadillas all on a sheet pan to make a bunch at the same time, and they cook to crispy perfection.
- Adaptable – Add different types of meat, chopped peppers, black beans, and corn.
- Quick and Easy – To make the best chicken quesadillas extra easy, use leftover chicken from the night before or get a rotisserie chicken.
How to make Chicken Quesadillas:
Make Filling: Heat oil in a skillet over medium. Whisk in flour and cook for 30 seconds, stirring constantly. Slowly whisk in stock and cook for 1-2 minutes until thickened, stirring frequently. Remove from heat; stir in spices, hot sauce, salt, pepper, chicken, and cheese.
Fill Tortillas: Divide mixture evenly over half of each of the tortillas. Fold tortillas in half and place on baking sheet. Bake for about 8-10 minutes until golden and melty.
Bake: Preheat the oven to 400 degrees and grease a rimmed baking sheet. Cut each easy chicken quesadilla into three wedges and serve with the lettuce, avocado, sour cream, and salsa.
Make Ahead and Freezing Instructions:
To Make Ahead: The chicken can be cooked and shredded, and the cheese shredded prior.
To Freeze: To freeze the filling, Make the filling and freeze it in a freezer safe bag for up to 2 months. Thaw completely in the fridge, fill tortillas, and bake as instructed. To freeze chicken quesadillas, assemble quesadillas as instructed and place on a baking sheet, cover lightly with plastic wrap and freeze for 1 hour. Once frozen, transfer to a freezer safe bag and freeze for up to 2 months. Thaw completely before baking, or bake from frozen, adding several extra minutes to cook time.
Chicken Quesadilla
Ingredients
- 1 1/2 tablespoon oil
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup chicken stock
- 1-2 tablespoons Hot sauce, (Valentina or Cholula)
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- salt and pepper
- 2 cups cooked chicken, , shredded
- 3 cup fresh shredded shredded cheese, cheddar, or Monterrey Jack
- 4 (8in) flour tortillas
Toppings:
- salsa
- guacamole, , or sliced avocado
- sour cream
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment.
- Shred cheese and set aside.
- Make Filling: Heat oil in a skillet over medium. Whisk in flour and cook for 30 seconds, stirring constantly. Slowly whisk in stock and cook for 1-2 minutes until thickened, stirring frequently. Remove from heat; stir in spices, hot sauce, salt, pepper, chicken, and cheese.
- Bake: Divide mixture evenly over half of each of the tortillas. Fold tortillas in half and place on baking sheet. Bake for about 8-10 minutes until golden and melty.
- Serve: Cut chicken quesadillas into wedges and serve with sour cream, salsa and guacamole.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2020. Updated February 2024.
could i use chicken broth instead of stock? its all I have right now besides beef broth
Yes that’s fine!
Absolutely delicious!!!
These made the best quesadillas of all the recipes I’ve tried. (Or just doing my own). They were a huge hit.
Could I use Franks hot sauce here instead?
Yes, sure!
This recipe was easy, fast, and flavor was spot on! Will definitely put this in rotation for Mexican night! I made exactly as shown and actually had enough filling for 5 tortillas.
Fab recipe! My hubby loves them. Never buying ready made ever again. 10/10 – Thank you
Hello! I love this recipe, but every time I make it, the tortilla turns crunchy. Your photo looks buttery and soft, what am I doing wrong?