These chicken cilantro quesadillas are a great way to transform leftover chicken into a quick, flavorful meal. Soft tortilla shells make this recipe simple and convenient, and it’s one I turn to often when there’s cooked chicken on hand.
Fresh cilantro and lime brighten the chicken with an authentic Mexican touch. Diced jalapeño adds a pleasant kick, while melted cheddar creates a creamy, satisfying filling. Red pepper and sweet onion add crunch and sweetness to balance the flavors.
Chicken Cilantro Quesadilla
A baked quesadilla featuring chicken, cilantro, red pepper, onion, jalapeño, lime and cheddar in a soft tortilla. A simple, flavorful appetizer or light meal with easy steps.
Servings: 4 quesadillas
Ingredients
- 2 cooked chicken breasts
- 1/4 cup fresh cilantro finely chopped
- 1 lime juiced
- 1 red pepper diced
- 1 sweet onion diced
- 1 jalapeno pepper diced (optional)
- 1 cup grated cheddar cheese
- 4 soft tortilla shells
Instructions
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Thinly slice the cooked chicken breasts and toss them with the lime juice and chopped cilantro so the flavors meld.
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Place the four soft tortilla shells on a baking sheet, ready to assemble.
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Divide the chicken, diced red pepper, diced onion, jalapeño (if using), and grated cheddar into four portions. Arrange each portion on half of a tortilla, then fold the other half over to form a half-moon quesadilla.
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Bake at 375°F (190°C) for about 10 minutes, or until the tortillas are golden and crisp and the cheese is melted.
Notes
You can prepare quesadillas using other cooking methods depending on your equipment:
Skillet – Heat a skillet over medium-high heat. Cook each quesadilla a few minutes per side until golden and the cheese melts.
Panini press – Preheat to medium-high and cook quesadillas 5–7 minutes, or until heated through and crisp.
Grill – Preheat the grill to medium-high (about 400–450°F). Grill quesadillas 4–5 minutes per side until peppers and onions soften and char marks appear.
Skillet – Heat a skillet over medium-high heat. Cook each quesadilla a few minutes per side until golden and the cheese melts.
Panini press – Preheat to medium-high and cook quesadillas 5–7 minutes, or until heated through and crisp.
Grill – Preheat the grill to medium-high (about 400–450°F). Grill quesadillas 4–5 minutes per side until peppers and onions soften and char marks appear.
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Author: Steve Cylka
Course: Appetizer
Cuisine: Mexican, Tex-Mex