The Best Chicken Quesadillas with Pico
The Best Chicken Quesadillas Recipe you’ll ever make, this dish comes together with just four ingredients, cooks, in minutes, and is loaded with flavor!
The Best Easy Chicken Quesadilla Recipe
I don’t know about you, but my kids would live off of quesadillas if I let them. Just add a side of salsa and a dollop of guac, and they scarf them down.
Honestly, I’m not complaining, though. Because with protein, carbs, and fats, they make for a pretty well-rounded meal. Not to mention you can easily sneak in extra nutrients.
Plus, they’re super quick and easy to make! And these pico de gallo chicken quesadillas are the perfect way to put leftovers to use. Just load them up, cook, and serve. You can have dinner on the table in minutes.
Recipe Ingredients
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and instructions!
- Tortillas – Use whatever tortillas you like best. Just make sure they’re at least taco-sized or larger. And avoid corn tortillas, as they tend to crumble and all apart.
- Shredded Cheese – Use any flavor of cheese you like best!
- Shredded Chicken – Opt for leftover chicken, or shred a rotisserie chicken to keep these quesadillas super easy. For a bolder flavor, toss it with taco seasoning!
- Pico de Gallo – Of course, you can use store-bought options, but we love to make homemade pico de gallo instead! Not only is it super fresh and tasty, but it’s also really budget-friendly, too.
How to Make Chicken Quesadillas
- Prepare. Before you begin, heat a large skillet over medium heat. There’s no need to add olive oil or cooking spray!
- Layer. Place a tortilla on the warm skillet. Sprinkle a layer of cheese evenly on top. Then, add the chicken, pico de gallo, and a second layer of cheese.
- Cook. Place a second tortilla over the filling, and cook until the bottom is slightly browned and the cheese is melted.
- Flip. Use a spatula to carefully flip the tortilla over, making sure to lose any of the filling. Then, continue to cook until golden brown.
- Slice. Remove the quesadilla from the skillet, and use a pizza cutter to slice it into four pieces.
- Repeat. Repeat the process, cooking as many chicken quesadillas as your heart desires!
Pro-Tip: If you’re not super hungry, add the quesadilla filling to one side of a tortilla shell. Then, fold the tortilla over for a smaller serving.
Flavor Variations
One of the best things about quesadillas is that they’re so versatile. Feel free to mix and match different ingredients to make them your own!
- Protein: Swap the shredded chicken with ground beef, ground turkey, shrimp, or even sloppy joe filling like we do in our sloppy joe quesadillas. It sounds weird, but it’s totally delicious!
- Veggies: Fold sautéed veggies like mushrooms, bell peppers, and onions into the filling for even more flavor, vitamins, nutrients, and fiber.
- Mix-Ins: Add extra ingredients like black beans, pinto beans, or corn.
Topping Ideas
Of course, you can serve this easy chicken quesadilla recipe on its own. However, we think it’s even better loaded up with toppings like:
Common Questions
Melty cheese is best to hold the filling together. For this reason, freshly shredded varieties work best. Try flavors like Monterey Jack cheese, Cheddar, Colby, or Queso Chihuahua!
Yes! Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for up to 3 days. Warm them in the microwave or a skillet, or just eat them cold!
This recipe makes a complete meal on its own! Or, pair it with sides like chips and queso or southwestern quinoa salad to make it even more filling.
The Best Chicken Quesadillas with Pico Recipe
Ingredients
- 8 tortillas
- 16 ounce bag of shredded cheese
- 2-3 cups shredded chicken
- 2 cups pico de gallo
Instructions
- Heat a large skillet over medium heat.
- Place a tortilla on the skillet. Cover with a thin layer of cheese (1/2 cup) followed by about 1/2-3/4 cup shredded chicken then 1/2 cup pico de gallo (drained), and another thin layer (1/2 cup) of cheese. Lastly, place the 2nd tortilla on top.8 tortillas, 16 ounce bag of shredded cheese, 2-3 cups shredded chicken, 2 cups pico de gallo
- Cook until the bottom of the tortilla is slightly browned and the cheese layer is melted. Then carefully flip the quesadilla and cook until the 2nd tortilla is browned and the cheese is melted.
- Remove from the heat and slice with a pizza cutter into 4 pieces. Repeat previous steps with the remaining 3 quesadilla ingredients.
- Serve with salsa, sour cream (or plain Greek yogurt), and guacamole.
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Notes
Nutrition
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Best quesadilla – hands down!
my kids LOVE quesadillas! brilliant to add pico to it! sounds delish!
We are definitely a quesadilla family too! Yes, add the pico to your next batch. You’ll love it!