Perfect recipes for stuffed chicken tortillas. A Mexican specialty in your home!

The aroma of Mexican cuisine in the form of recipes for chicken quesadillas in your kitchen!

Prepare perfect stuffed tortillas with meat mixture, vegetables and cheese.

Try the different variants we have prepared for you!

Let us know how you liked it.

Chicken quesadilla with cheese

You really don’t need a recipe to make this insanely popular Mexican dish. Sprinkle the cheese over the tortilla, then fold it in half and bake until the tortilla is crispy and the cheese has melted. But if you’re looking for a delicious chicken quesadilla recipe, then try ours! Or quickly crunch these perfect Mexican nachos !

What will we need

• 1 tablespoon of extra virgin olive oil
• 2 peppers (thinly sliced)
• 1/2 onion (thinly sliced)
• salt
• ground black pepper
• 500 g chicken breast (cut into strips)
• 1/2 tsp chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 medium tortillas
• 125 g Gouda (grated)
• 125 g cheddar (grated)
• 1 ripe avocado (sliced)
• 1 tablespoon (vegetable oil)
• 2 spring onions (thinly sliced)
• Sour cream (to serve)

Method

• Heat the olive oil in a large skillet over medium-high heat.
• Add the paprika and onion and season with salt and pepper.
• Cook until tender, 5 minutes.
• Heat the remaining tablespoon of vegetable oil over medium-high heat.
• Season the chicken with salt and pepper and cook, stirring occasionally, until golden, 8 minutes.
• Add 1 tortilla to the pan and sprinkle the top half of the tortilla liberally with both cheeses, chicken, pepper and onion mixture, a few slices of avocado, and green onions.
• Fold in the other half of the tortilla and cook until golden brown on both sides for 3 minutes.
• Repeat to make 4 chicken quesadillas.
• Cut into wedges and serve with sour cream.

Quesadilla with chicken, tomatoes and beans

These easy, affordable chicken quesadillas make a quick lunch for two or a simple snack, and are a great way to use up leftover roast chicken.

What will we need

• 4 tablespoons hot salsa
• 2 large tortillas
• 215 g tinned beans (drained and roughly mashed)
• 100 g cherry tomatoes (finely chopped)
• 1 spring onion (chopped)
• 50 g leftover roast chicken (cut into pieces)
• 85 g grated cheddar
• 20 g coriander (chopped leaves)
• oil

Method

• Spread 2 tablespoons of the salsa on each tortilla, then evenly top one with the beans, tomatoes, scallions, chicken, and cheddar.
• Sprinkle with cilantro if you have it. Fold the tortilla in half, then brush with oil.
• Heat a large non-stick frying pan, then fry the tortilla in the oil, side down, for 4 minutes.
• Carefully flip, then fry for 2 minutes on the other side until golden.
• Serve cut into wedges.

Chicken Quesadilla with Guacamole

These 15-Minute Chicken Quesadillas with Guacamole are made for those days when you want something quick and good. They don’t require expensive ingredients or new kitchen gadgets and you can easily make them with minimal effort. Perfect! And other recipes for avocado spreads are also perfect, prepare something other than guacamole.

What will we need

• 1 chicken breast
• 2 tortillas
• 250 g of white cheese
• 1 tablespoon chili
• 1/4 teaspoon salt
• freshly ground black pepper
• 1-2 tablespoons of olive oil
• 2-3 spoons of chopped onion

On Guacamole

• 1 avocado
• 2-3 spoons of finely chopped onion
• 1 lime
• 1/4 teaspoon salt

On Pico de Gallo:

• 2 tomatoes
• 1/2 onion
• 1 jalapeno
• 15-20 sprigs of coriander
• 1 lime
• 1/4 teaspoon salt

Method

• Cut one chicken breast into pieces and mix it with the seasoning ingredients in a bowl.
• Use a tablespoon of chili, 1/4 teaspoon of salt, freshly ground pepper and a tablespoon of olive oil.
• Sauté 2-3 tablespoons of chopped onion in oil over medium-high heat for a few minutes.
• Add the chicken and cook for 3-5 minutes on each side until done.
• For the Pico de Gallo, rinse the tomatoes, jalapeno and cilantro well. Peel the onion.
• Finely chop the tomatoes, 1/2 the onion and the jalapeno.
• Finely chop the coriander.
• In a bowl, combine the tomatoes, onion, jalapeno and cilantro.
• Add 1/4 teaspoon salt and juice of 1/2 lime.
• Mix well and season to taste, adding more salt and lime if needed.
• For the guacamole, finely chop 2-3 tablespoons of onion and add it to the chopped avocado.
• Add a teaspoon of salt and the juice of half a lime.
• Mash and mix well.
• Briefly heat two tortillas in a pan.
• Add the cooked chicken and plenty of cheese to the top of one tortilla and cover with the other tortilla.
• Cook for a few minutes on each side over medium heat or until the tortillas are golden brown.
• Cut quesadilla into quarters and sprinkle with guacamole and Pico de Gallo.

Chicken quesadilla with spinach and mushrooms

Simple chicken quesadillas are great for many occasions. Kids can pick up the cheese wedges and eat them while having fun at their kindergarten friend’s birthday party. And adults can hold them in one hand while holding a glass of wine in the other and chatting with other parents. These sweet Mexican sticks, or churros, also fit perfectly in your hand.

What will we need

• 250 g grated cheddar
• 250 g of grated white cheese
• 2 tablespoons of butter
• 250 g of chopped mushrooms
• ½ teaspoon of minced garlic
• 250 g of roughly chopped spinach
• salt
• freshly ground pepper
• 8 tortillas
• 300 g chopped boiled chicken
• 60 g of chopped pitted black olives
• Sour cream and salsa (to serve)

Method

• Mix the cheeses in a bowl.
• Heat 2 teaspoons of butter in a pan with a lid over medium heat.
• When the butter has melted, add the mushrooms and sauté for about 8 minutes. The mushrooms will soften as they cook and will probably release some liquid.
• Continue cooking until all the liquid is released and evaporated and the mushrooms start to brown a little.
• Add the chopped garlic and stir for 30 seconds.
• Add the spinach, season with salt and pepper, and sauté for two minutes until the spinach has wilted. Transfer the vegetables to a plate and set aside.
• Wash the pan and return it to medium heat and add half a teaspoon of butter.
• Place the tortilla in the pan and cook for 30 seconds, then flip the tortilla over.
• Top half of the quesadilla with 2 tablespoons of the cheese mixture, the sautéed vegetable mixture, and the chicken.
• Top with another 2 tablespoons of grated cheese.
• Flip the bare half of the tortilla over the filling, cover the pan, and cook for about 2 minutes until the cheese starts to melt on the bottom, then flip the quesadilla and continue cooking, 2-3 minutes.
• Remove the quesadilla to a cutting board and let it rest for a minute before cutting it into 2 or 3 wedges.
• Serve with salsa and sour cream.

What can we fill quesadillas with?

1. Cheesy Chicken Quesadilla
2. Quesadilla with bacon, eggs and cheese
3. A simple quesadilla with cheese
4. Spinach and bacon
5. Beef Quesadilla
6. Bean and Corn Tortilla
7. Quesadilla pizza baked in the oven
8. Spinach quesadilla with feta
9. Avocado and Veggie Quesadilla
10. Tomato and cheese quesadilla
11. Corn and cheese
12. Shredded pork with caramelized onions
13. Baked Chicken Quesadilla
14. Mexican Quesadilla Recipe with yellow rice on a plate.
15. Shrimp Quesadilla