Quesadillas with Chicken
Quesadillas with chicken are a clever way to turn leftover roast chicken into something people queue up for. The spiced filling of peppers, onion and cumin sits inside a folded tortilla with plenty of melting Cheddar, and a couple of minutes in a dry pan makes the outside crisp. Each quesadilla is one person, and the whole batch is on the table in 35 minutes.
- Total
- 34 min
- Prep
- 10 min
- Cook
- 23 min
- Serves
- 4
- Per serving
- 625kcal
Buying and preparing quesadillas with chicken
A quesadilla is a Mexican folded tortilla filled with melted cheese, and this Tex-Mex version adds spiced chicken and peppers. Leftover roast chicken or a shop-bought cooked chicken breast both work.
Choose large flour tortillas that fold without cracking, and warm them slightly if they feel stiff. Strong Cheddar has plenty of flavour, but go easy on the salt in the filling, because the cheese and tortillas are salty already.
How to prepare quesadillas with chicken
Tap a time to start a timer.
- Cook the vegetables Heat the oil in the frying pan over a medium heat. Add the pepper and onion and fry for , stirring now and then, until soft.
- Add the chicken Stir in the cumin, paprika and salt and cook for 30 seconds. Add the shredded chicken and cook for until it is steaming hot all the way through. Tip the filling into a bowl and wipe out the pan.
- Fill the first tortilla Heat the oven to 100°C (80°C fan), gas ¼. Lay a tortilla flat in the dry pan over a medium heat. Scatter a quarter of the cheese over one half, spoon on a quarter of the filling, then add a little more cheese on top.
- Fold and fry Fold the empty half over the filling and press down gently with the fish slice. Fry for on each side until golden and the cheese has melted. Keep it on a baking tray in the oven while you cook the rest.
- Repeat Make the other three quesadillas in the same way, using the rest of the cheese and filling. Frying all four takes about in one pan.
- Slice and serve Leave each quesadilla for so the cheese sets slightly, then cut it into three wedges with a pizza wheel and serve hot.
Swaps and what to serve with them
Sweetcorn or drained black beans make good extras, and a few sliced jalapeños add heat. If you prefer a handheld lunch with a different filling, try pitta bread with chicken. Leftover cooked chicken also turns into fried rice with chicken the next day.
Common problems and fixes for quesadillas with Chicken
- The filling falls out when you turn the quesadilla.
- Fill only one half and keep the filling about 2cm from the edge. Slide the fish slice right under the fold and support the top with your other hand as you flip it.
- The tortilla burns before the cheese melts.
- The heat is too high. Turn it down to medium-low and give each side 3 minutes, or cover the pan with a baking tray for the last minute to trap the heat.
- The quesadillas go soggy as they wait.
- Never stack or wrap them. Keep them in a single layer on a tray in the oven, and brush the outside with a thin film of oil if you want extra crispness.
Frequently asked questions about quesadillas with Chicken
Can you make the filling for quesadillas with chicken ahead?
Yes, make it up to 2 days ahead. Cool it quickly, chill within 1–2 hours, and reheat it until steaming hot before you fold and fry the tortillas just before eating.
How do you keep quesadillas crisp?
Keep them in a single layer on a tray in a low oven at 110°C (90°C fan), gas ¼, for up to 15 minutes. Stacking them traps steam and softens the tortillas.
Which cheese is best for quesadillas?
Mature Cheddar melts well and has plenty of flavour. Mixing it with mozzarella gives more stretch. Grate the cheese yourself, as it melts more smoothly than the ready-grated kind.
Can you use raw chicken instead of cooked?
Yes. Slice 500g chicken breast into thin strips and fry in the oil for 6–8 minutes until white all the way through with no pink, then add the vegetables and spices.
How did you like the recipe?
4.7 / 5 · 73 ratings
