Our Cheesy Chicken Quesadilla recipe is a quick and easy to make dinner idea that is ready to go in less than 20 minutes. This Quesadilla can be made with rotisserie chicken to make it go together even quicker.
Cheesy Chicken Quesadilla
Quesadillas are such a great idea for dinner. You can use up your leftover flour tortillas and chicken and whip up delicious recipes in no time.
I’m all about easy dinner ideas that use up leftover chicken during weeknights. Here are few of my family’s favorites that I think you will enjoy as well such as my Chicken Enchiladas, my Chicken Florentine Soup, and my Spicy Chicken Salad.
Get the full list of ingredients, with measurements, and step by step directions at the bottom of the post in the printable recipe card.
- Skinless boneless Rotisserie chicken breast – you also use leftover chicken.
- Ancho chili powder – if your family isn’t a fan of spicy foods, you can leave this out.
- Garlic – all great recipes use garlic.
- Lime juice – this ingredient is a must when making Mexican inspired dishes.
- Ground cumin – this is such an underrated ingredient.
- Extra virgin olive oil – or you can use a different oil that you prefer.
- Red pepper flakes – brings a nice taste to the dish.
- Salt – make sure it’s sea salt. Do not use regular table salt.
- Pepper – fresh ground black pepper is the best.
- Extra large low carb high fiber flour tortillas like Ole Extreme tortillas – or you can use regular.
- Shredded fat free Mexican cheese mix – can substitute with a mixture of cheddar and Monterey Jack
- Fresh cilantro – this is optional as some do not like the taste.
How to Make Chicken Quesadillas
Step 1: In a large bowl, add in the shredded chicken and the seasonings.
Step 2: Heat a large skillet on the stove-top and add a bit of oil if needed. When the pan has heated to medium, add a flour tortilla, then one one side of the tortilla, add a couple of tablespoons of the seasoned chicken, the cheese, and cilantro.
Step 3: Fold the tortilla over and cook until the quesadilla is golden brown and flip over to finish cooking the other side.
Step 4: Repeat the above steps until all of the quesadillas are made.
Step 5: Top with your favorite toppings such as cheese, cilantro, salsa, and or guacamole.
FAQ About This Recipe
Compared to other peppers, they are pretty mild. They have about the same heat as a poblano.
Hands down, the flour ones. They are more pliable and will fold easier than corn tortillas.
Add your favorite fillings to one side of the tortilla, fold over the other half and brown on each side until the cheese is melted.
When you make these Ancho Chicken Quesadillas using the low carb tortillas, which are 8 inches and fat free cheese, these quesadillas come in at:
|Weight Watchers Plans||Points|
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More Delicious Chicken Recipes
- The Best Broccoli Chicken and Cheese Casserole
- The Best Healthy Chicken Enchiladas
- The Best Homemade Buffalo Chicken Taquitos Recipe
- Marinated Baked Chicken Thighs with Fingerling Potatoes
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Ancho Cheesy Chicken Quesadilla
Ancho Chicken Filling
- 1 T. ancho chili powder
- 2 cloves garlic finely minced
- 2 T. fresh lime juice
- 1 tsp ground cumin
- 1 T. extra virgin olive oil
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- 4 extra large low carb high fiber flour tortillas like Ole Extreme tortillas
- 8 oz. shredded fat free Mexican cheese mix can substitute with a mixture of cheddar and Monterey Jack, plus a little extra for garnish, if desired.
- 2 T. fresh cilantro stems removed and coarsely chopped.
- 1 T. fresh cilantro stems removed and coarsely chopped, for garnish
- Place the shredded chicken in a bowl. Combine the chicken seasonings in a bowl with the oil and then pour over the chicken. Mix well to coat.
- Heat a 12 inch skillet over medium heat and add a tortilla.
- Add a 1/4 of the chicken mixture to one side of the tortilla.
- Top with 2 ounces of cheese and 1/2 tablespoon of chopped cilantro.
- Fold over the other side of the tortilla and then gently flip over once it is golden brown.
- Press the tortilla down to help melt the cheese and cook until golden.
- Remove the quesadilla and keep warm while cooking the rest of the quesadillas.
- To serve, top each warm tortilla with a little shredded cheese and fresh cilantro. Delicious with salsa and guacamole, if desired.