Best-Chicken-Quesadilla-Recipe: Our Top Picks

Everyone loves a good quesadilla, and chicken quesadillas are one of the classic go-to variations. However, pulling off a restaurant-quality chicken quesadilla recipe at home can be tricky. The key is having the right techniques and tips to ensure perfect Crispiness, proper melting of cheeses, and flavorful chicken. In this article, we’ll walk you through the best chicken quesadilla recipe with homemade salsa, so you can make restaurant-worthy quesadillas at home.

Ingredients
For 2 large quesadillas:

• 1 tablespoon vegetable oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound shredded or chopped cooked chicken breast
• 4 flour tortillas (8-10 inch)
• 2 cups shredded Mexican blend cheese or mix of Monterey Jack and cheddar
• For the salsa (optional):
• 2 medium tomatoes, diced
• 1/2 small onion, diced
• 1/2 jalapeno, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime juice
• Pinch of salt

Mix the Seasoning and Marinate the Chicken
In a bowl combine the oil, chili powder, garlic powder, cumin, salt, and pepper. Add the cooked chicken and toss until evenly coated with the spices. This step seasons and moistens the chicken so it doesn’t dry out while cooking. Set aside while you assemble the rest of the ingredients. The chicken can marinate for up to 1 hour before assembling the quesadillas.

Make the Homemade Salsa (Optional)
In a bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir to combine. Taste and adjust seasoning as needed. The salsa can sit at room temperature while you assemble and cook the quesadillas.

Assemble the Quesadillas
Place a tortilla on a flat surface or cutting board. Top with 1/2 of the marinated chicken and 1 cup of the shredded cheese. Gently spread into an even layer, leaving about 1/2 inch clear along the edges. Top with a second tortilla.

Cook the Quesadillas
Heat a large skillet or griddle over medium heat and coat with some of the oil used to marinate the chicken. Add the quesadilla and cook until the bottom tortilla is golden brown, 3 to 4 minutes. Carefully flip and cook the second side until the cheese is melted and the second tortilla is golden brown, another 3 to 4 minutes.

Transfer to a cutting board and let sit for a few minutes to allow the cheese to set. Then slice into wedges and serve immediately with the homemade salsa. Enjoy your homemade chicken quesadillas!

Tips for the Best Chicken Quesadillas
• Use shredded or diced cooked chicken for easy assembly. Simply poach, bake, or grill extra chicken for this purpose.

• Shred the cheese before assembling for even melting. Blocks of cheese won’t melt as well.

• Spread the chicken and cheese into an even layer, leaving a border around the edges. This ensures even cooking and melty cheese.

• Cook the quesadillas in a hot skillet or on a preheated griddle. The right amount of heat will yield crisp tortillas and melted cheese.

• Don’t overstuff the quesadillas. This will make them hard to flip and seal properly.

• Let the quesadillas rest for a few minutes after cooking. This will allow the cheese to set and be less likely to ooze out when sliced.

• For extra flavor, brush the top tortilla with oil before flipping. This will ensure both sides are evenly crisp.

• Top with homemade salsa and other toppings for extra flavor and texture. Some other options include sour cream, guacamole, or shredded lettuce.

Hopefully this chicken quesadilla recipe helps you make perfect quesadillas at home! Let me know if you have any other questions.