Dinnertime dilemmas just got deliciously solved! Whether you’re craving quick comfort food or a fun family meal, these 28 shredded chicken quesadilla recipes are packed with flavor and creativity. From classic combos to exciting twists, get ready to transform your tortillas into mouthwatering masterpieces. Let’s dive in and discover your new favorite!
Spicy Shredded Chicken and Cheese Quesadillas
Crafting these spicy shredded chicken and cheese quesadillas is simpler than you might think, making them perfect for a quick weeknight dinner or a fun weekend lunch. Combining tender chicken, melted cheese, and a kick of heat, they’re sure to become a family favorite. Follow these steps for a foolproof result every time.
Ingredients
– 2 cups cooked and shredded chicken breast (use rotisserie for convenience)
– 1 cup shredded Monterey Jack cheese (or a Mexican blend for more flavor)
– 1/4 cup diced jalapeños (remove seeds for less heat, adjust to preference)
– 4 large flour tortillas (8-inch size, or whole wheat for a healthier option)
– 2 tablespoons vegetable oil (or any neutral oil like canola)
– 1 teaspoon chili powder (add more for extra spice)
– 1/2 teaspoon ground cumin (toast lightly for enhanced aroma)
– Salt to taste (start with 1/4 teaspoon and adjust)
Instructions
1. In a medium bowl, combine the shredded chicken, shredded cheese, diced jalapeños, chili powder, cumin, and salt, mixing thoroughly with a spoon or your hands.
2. Lay one tortilla flat on a clean surface and spoon half of the chicken mixture evenly over one half of the tortilla, leaving a 1-inch border around the edge to prevent spillage.
3. Fold the other half of the tortilla over the filling to create a half-moon shape, pressing down gently to seal the edges.
4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat (350°F if using a thermometer) until it shimmers, which should take about 2 minutes.
5. Place one filled quesadilla in the skillet and cook for 3-4 minutes, or until the bottom is golden brown and crispy, checking occasionally to avoid burning.
6. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
7. Transfer the cooked quesadilla to a plate and repeat steps 2-6 with the remaining ingredients and oil for the second quesadilla.
8. Let the quesadillas rest for 1-2 minutes before slicing into wedges with a sharp knife or pizza cutter to allow the filling to set.
Fresh out of the skillet, these quesadillas boast a crispy exterior that gives way to a gooey, cheesy center with a satisfying spicy kick from the jalapeños. For a creative twist, serve them with a side of cool sour cream or a zesty avocado salsa to balance the heat, making each bite a delightful contrast of textures and flavors.
BBQ Shredded Chicken and Pineapple Quesadillas
Deliciously combining sweet and savory flavors, these BBQ shredded chicken and pineapple quesadillas are perfect for a quick weeknight dinner or casual entertaining. Developed through years of testing, this recipe guides you through each step with precision to ensure perfect results every time.
Ingredients
– 2 cups cooked shredded chicken (rotisserie chicken works well)
– 1 cup shredded Monterey Jack cheese (or any melty cheese blend)
– 1/2 cup diced fresh pineapple (canned works if drained thoroughly)
– 1/3 cup BBQ sauce (your favorite brand)
– 4 large flour tortillas (10-inch size)
– 2 tablespoons vegetable oil (or any neutral oil)
– 1/4 cup chopped fresh cilantro (optional for garnish)
Instructions
1. In a medium bowl, combine the shredded chicken, diced pineapple, and BBQ sauce until evenly coated.
2. Heat a large skillet or griddle over medium heat (350°F) for 2 minutes until evenly heated.
3. Brush one side of a tortilla lightly with vegetable oil using a pastry brush.
4. Place the tortilla oil-side down in the heated skillet.
5. Sprinkle 1/4 cup of shredded cheese evenly over one half of the tortilla.
6. Spread 1/2 cup of the chicken-pineapple mixture over the cheese layer.
7. Top the filling with another 1/4 cup of shredded cheese.
8. Fold the empty half of the tortilla over the filling to create a half-moon shape.
9. Cook for 3-4 minutes until the bottom is golden brown and crispy.
10. Carefully flip the quesadilla using a spatula.
11. Cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
12. Remove from skillet and let rest for 1 minute on a cutting board.
13. Repeat steps 3-12 with remaining tortillas and filling.
14. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
15. Garnish with fresh cilantro if desired.
Vibrant with contrasting textures and flavors, these quesadillas feature crispy tortillas giving way to tender, saucy chicken and sweet pineapple bursts. Serve them with extra BBQ sauce for dipping or alongside a crisp coleslaw to balance the richness.
Buffalo Shredded Chicken Quesadillas
Deliciously crispy and packed with flavor, these Buffalo shredded chicken quesadillas are perfect for game day or a quick weeknight dinner. They combine the spicy kick of buffalo sauce with the comforting melt of cheese in a golden tortilla. Follow these simple steps to create a crowd-pleasing meal in no time.
Ingredients
– 2 cups shredded cooked chicken (use rotisserie for convenience)
– 1/2 cup buffalo sauce (adjust for more or less heat)
– 4 large flour tortillas (10-inch size works best)
– 2 cups shredded Monterey Jack cheese (or a blend for extra flavor)
– 2 tablespoons unsalted butter (or any neutral oil for brushing)
Instructions
1. In a medium bowl, combine the shredded cooked chicken and buffalo sauce, stirring until the chicken is evenly coated.
2. Heat a large skillet or griddle over medium heat (about 350°F) for 2 minutes to preheat it evenly.
3. Place one flour tortilla flat in the skillet and sprinkle 1/2 cup of shredded Monterey Jack cheese evenly over one half of the tortilla.
4. Spread half of the buffalo chicken mixture over the cheese on the same half of the tortilla.
5. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently.
6. Brush the top of the quesadilla with 1/2 tablespoon of melted unsalted butter to promote browning and crispiness.
7. Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip it using a spatula.
8. Cook for another 3-4 minutes on the second side until golden brown and the cheese is fully melted.
9. Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute to set the filling.
10. Repeat steps 3-8 with the remaining ingredients to make the second quesadilla.
11. Slice each quesadilla into 3-4 wedges using a sharp knife or pizza cutter for clean cuts.
Expect a satisfying crunch from the tortilla with a gooey, spicy interior that balances heat and creaminess. Serve them immediately with cool ranch dressing or celery sticks to complement the buffalo flavor for a complete experience.
Cheesy Shredded Chicken and Black Bean Quesadillas
When you need a quick, satisfying meal that comes together in minutes, these cheesy shredded chicken and black bean quesadillas deliver on both flavor and convenience. With simple ingredients and straightforward steps, even beginners can create a restaurant-quality dish at home.
Ingredients
– 2 cups shredded cooked chicken (rotisserie chicken works great)
– 1 cup canned black beans, rinsed and drained (to remove excess sodium)
– 1 cup shredded Monterey Jack cheese (or any meltable cheese blend)
– 4 large flour tortillas (10-inch size works best)
– 2 tablespoons olive oil (or any neutral oil)
– ½ teaspoon ground cumin (adds warm, earthy flavor)
– ¼ teaspoon garlic powder (for subtle savory notes)
– Salt to taste (start with ¼ teaspoon)
Instructions
1. In a medium bowl, combine the shredded chicken, black beans, shredded cheese, cumin, garlic powder, and salt, mixing gently until evenly distributed.
2. Heat a large skillet or griddle over medium heat (350°F if using an electric griddle) for 2 minutes until evenly warm.
3. Place one tortilla on a clean work surface and spoon half of the chicken mixture onto one half of the tortilla, leaving a ½-inch border around the edge.
4. Fold the empty half of the tortilla over the filling, pressing lightly to seal.
5. Add 1 tablespoon of olive oil to the preheated skillet, swirling to coat the surface.
6. Carefully transfer the folded quesadilla to the skillet using a spatula.
7. Cook for 3-4 minutes until the bottom is golden brown and crispy, checking at the 3-minute mark to prevent burning.
8. Flip the quesadilla using a wide spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
9. Transfer the cooked quesadilla to a cutting board and repeat steps 3-8 with the remaining tortilla and filling.
10. Let the quesadillas rest for 1 minute before slicing into wedges to allow the cheese to set slightly.
Dense with melty cheese and tender chicken, these quesadillas offer a satisfying contrast between the crispy tortilla exterior and the hearty, flavorful filling. Serve them with fresh salsa, guacamole, or a dollop of sour cream for a complete meal that’s perfect for busy weeknights or casual gatherings.
Mexican Shredded Chicken and Avocado Quesadillas
Crafting the perfect quesadilla starts with quality ingredients and patience. Let me guide you through each step to create a satisfying meal that balances creamy avocado with savory shredded chicken. Follow these instructions carefully for restaurant-quality results at home.
Ingredients
– 2 cups shredded cooked chicken (use rotisserie for convenience)
– 1 large avocado, diced (choose one that yields slightly to pressure)
– 1 cup shredded Monterey Jack cheese (or any melty cheese like cheddar)
– 4 large flour tortillas (8-inch size works best)
– 2 tablespoons vegetable oil (or any neutral oil like canola)
– 1/2 teaspoon ground cumin (toast lightly for enhanced flavor)
– 1/4 teaspoon garlic powder (use fresh minced garlic for more punch)
– Salt to taste (start with 1/4 teaspoon and adjust)
Instructions
1. Heat a large skillet over medium heat (350°F) for 2 minutes until warm.
2. Add 1 tablespoon vegetable oil to the skillet and swirl to coat the surface evenly.
3. Place one flour tortilla in the skillet and cook for 30 seconds until lightly warmed.
4. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of the tortilla.
5. Top the cheese with 1/2 cup shredded cooked chicken, spreading it in an even layer.
6. Add 1/4 of the diced avocado on top of the chicken, distributing it uniformly.
7. Sprinkle 1/8 teaspoon ground cumin and a pinch of garlic powder over the filling.
8. Fold the empty half of the tortilla over the filling to create a half-moon shape.
9. Press down gently with a spatula and cook for 2-3 minutes until the bottom is golden brown.
10. Flip the quesadilla carefully using the spatula and cook for another 2-3 minutes until the second side is golden and the cheese is fully melted.
11. Transfer the cooked quesadilla to a cutting board and repeat steps 3-10 for the remaining tortillas and ingredients.
12. Slice each quesadilla into three wedges using a sharp knife for clean cuts.
13. Serve immediately while hot and crispy. But these quesadillas boast a delightful contrast between the crispy tortilla exterior and the creamy, melted interior. The avocado adds a fresh richness that complements the spiced chicken perfectly—try serving them with a side of salsa or sour cream for dipping.
Creamy Shredded Chicken Alfredo Quesadillas
Here’s a simple yet satisfying recipe that combines creamy Alfredo and tender chicken in a crispy tortilla. How about we start by gathering our ingredients and prepping everything methodically for the best results.
Ingredients
– 2 cups cooked shredded chicken (use rotisserie for ease, or poach your own)
– 1 cup Alfredo sauce (store-bought or homemade, adjust thickness with a splash of milk if needed)
– 4 large flour tortillas (10-inch size works best for folding)
– 1 cup shredded mozzarella cheese (or a blend like Italian for more flavor)
– 2 tablespoons unsalted butter (or olive oil for a lighter option)
– 1/4 teaspoon garlic powder (optional, for extra savory notes)
– Salt and black pepper to taste (start with 1/4 tsp salt and adjust as you go)
Instructions
1. In a medium bowl, combine the shredded chicken, Alfredo sauce, shredded mozzarella cheese, garlic powder, salt, and black pepper, mixing thoroughly until evenly coated.
2. Heat a large skillet or griddle over medium heat (around 350°F) and add 1 tablespoon of butter, swirling to coat the surface evenly.
3. Place one tortilla in the skillet and spoon half of the chicken mixture onto one half of the tortilla, spreading it evenly but leaving a 1-inch border around the edge to prevent spillage.
4. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula to seal the edges.
5. Cook for 3-4 minutes, or until the bottom is golden brown and crispy, then carefully flip the quesadilla using the spatula.
6. Cook for another 3-4 minutes on the other side until golden brown and the cheese is fully melted, adding the remaining butter to the skillet if needed to prevent sticking.
7. Remove the quesadilla from the skillet and let it rest on a cutting board for 1-2 minutes to set the filling before slicing.
8. Repeat steps 2 through 7 with the remaining tortilla and filling mixture. This results in a crispy exterior with a gooey, creamy center that’s packed with savory flavors. They’re perfect sliced into wedges and served with a side salad or dipped in extra Alfredo sauce for an indulgent twist.
Shredded Chicken and Roasted Pepper Quesadillas
Even the simplest weeknight meals can feel special with these shredded chicken and roasted pepper quesadillas. Everyone can master this recipe with clear guidance and attention to detail.
Ingredients
– 2 cups shredded cooked chicken (use rotisserie for convenience)
– 1 cup roasted red peppers, sliced (jarred works well, drained)
– 1 cup shredded Monterey Jack cheese (or a Mexican blend)
– 4 large flour tortillas (10-inch size, burrito-style)
– 2 tablespoons olive oil (or any neutral oil)
– 1/2 teaspoon ground cumin (adjust to preference)
– 1/4 teaspoon smoked paprika (for depth of flavor)
– Salt to taste (start with 1/4 teaspoon)
Instructions
1. Heat a large skillet over medium heat (350°F) for 2 minutes until warm.
2. Add 1 tablespoon olive oil to the skillet and swirl to coat the bottom evenly.
3. Place one tortilla in the skillet and cook for 30 seconds until lightly warmed.
4. Flip the tortilla using a spatula to heat the other side for 30 seconds.
5. Sprinkle 1/4 cup cheese evenly over one half of the tortilla.
6. Top the cheese with 1/2 cup shredded chicken, spreading it evenly.
7. Add 1/4 cup roasted red peppers evenly over the chicken.
8. Sprinkle 1/8 teaspoon cumin, 1/16 teaspoon smoked paprika, and a pinch of salt over the filling.
9. Fold the empty half of the tortilla over the filling to create a half-moon shape.
10. Press down gently with the spatula and cook for 2-3 minutes until the bottom is golden brown.
11. Flip the quesadilla carefully and cook for another 2-3 minutes until the second side is golden and cheese is melted.
12. Remove from skillet and repeat steps 3-11 with remaining ingredients.
13. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
But the reward is worth it: the crispy tortilla gives way to tender, savory chicken and sweet roasted peppers, with melted cheese binding every bite. Serve immediately with salsa, guacamole, or a dollop of sour cream for a customizable meal that pleases all ages.
Chipotle Shredded Chicken and Corn Quesadillas
A perfect weeknight meal that combines smoky chipotle flavor with sweet corn and melty cheese in a crispy tortilla. This recipe guides you through creating restaurant-quality quesadillas at home with minimal effort. Follow each step carefully for the best results.
Ingredients
– 1 lb boneless, skinless chicken breasts (thawed if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp chipotle powder (adjust for spice preference)
– 1 tsp ground cumin
– 1/2 tsp salt
– 1 cup frozen corn kernels (thawed)
– 1 cup shredded Monterey Jack cheese (or any melty cheese)
– 4 large flour tortillas (8-inch size)
– Cooking spray or extra oil for brushing
Instructions
1. Preheat a large skillet over medium-high heat (350°F).
2. Pat chicken breasts dry with paper towels to ensure even browning.
3. Rub chicken with olive oil, then season both sides with chipotle powder, cumin, and salt.
4. Place chicken in the hot skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F.
5. Remove chicken from skillet and let rest on a cutting board for 5 minutes to retain juices.
6. Use two forks to shred the chicken into bite-sized pieces.
7. In a bowl, combine shredded chicken, thawed corn, and half of the shredded cheese.
8. Wipe the skillet clean and return to medium heat.
9. Place one tortilla in the skillet and sprinkle half of the remaining cheese evenly over it.
10. Spread half of the chicken-corn mixture over one half of the tortilla, leaving a 1-inch border.
11. Fold the empty half over the filling and press gently with a spatula.
12. Cook for 3-4 minutes until the bottom is golden brown and crispy.
13. Flip carefully using a wide spatula and cook for another 3-4 minutes until the second side is golden.
14. Repeat steps 9-13 with the remaining ingredients for the second quesadilla.
15. Transfer quesadillas to a cutting board and let cool for 2 minutes before slicing. Outstanding texture contrasts the crispy tortilla exterior with the tender, juicy chicken filling. The smoky chipotle and sweet corn create a balanced flavor profile that pairs wonderfully with cool sour cream or fresh avocado slices. Try serving these quartered as appetizers or whole with a side of black beans for a complete meal.
Shredded Chicken, Spinach, and Feta Quesadillas
Ready to transform simple ingredients into a delicious, satisfying meal? These shredded chicken, spinach, and feta quesadillas combine savory flavors with a crispy exterior, making them perfect for a quick lunch or easy dinner. Follow these steps carefully for foolproof results every time.
Ingredients
– 2 cups shredded cooked chicken (from rotisserie or poached)
– 4 cups fresh spinach (packed, roughly chopped)
– 1 cup crumbled feta cheese (or cotija for milder flavor)
– 4 large flour tortillas (10-inch, burrito-size works best)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (optional, for extra flavor)
– ½ tsp black pepper (freshly ground preferred)
Instructions
1. Heat a large non-stick skillet over medium heat (350°F) for 2 minutes until evenly warm.
2. Add 1 tablespoon olive oil to the skillet and swirl to coat the surface thinly.
3. Place one tortilla flat in the skillet and cook for 1 minute until lightly golden on the bottom.
4. Flip the tortilla using a spatula and immediately sprinkle half of the shredded chicken evenly over one half.
5. Layer half of the spinach on top of the chicken, allowing it to wilt slightly from the heat.
6. Sprinkle half of the feta cheese and half of the garlic powder and black pepper over the spinach.
7. Fold the empty half of the tortilla over the filling, pressing gently with the spatula.
8. Cook for 3-4 minutes until the bottom is golden brown and crispy, checking at 3 minutes.
9. Carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden and cheese is melted.
10. Transfer to a cutting board and repeat steps 3-9 with remaining ingredients for the second quesadilla.
11. Let rest for 2 minutes before slicing into wedges to allow the filling to set.
Crispy on the outside with a warm, melty interior, these quesadillas offer a delightful contrast of textures. The salty feta complements the tender chicken and earthy spinach beautifully. Serve with a side of salsa or Greek yogurt for dipping, or slice into smaller pieces for a crowd-pleasing appetizer.
Garlic Lime Shredded Chicken Quesadillas
Mastering this quick and flavorful dish is easier than you think, perfect for busy weeknights when you crave something satisfying yet simple to prepare. My garlic lime shredded chicken quesadillas combine zesty citrus notes with savory spices for a crowd-pleasing meal that comes together in under 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
– 2 tbsp olive oil (or any neutral oil)
– 4 large flour tortillas (8-inch size works best)
– 1 cup shredded Monterey Jack cheese (or blend with cheddar)
– 2 tbsp fresh lime juice (about 1 lime)
– 3 cloves garlic, minced (use more for extra kick)
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust for spice preference)
– Salt to season (start with 1/2 tsp)
Instructions
1. Pat chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of chicken with salt, cumin, and chili powder.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat (350°F).
4. Place chicken in skillet and cook for 5-6 minutes until golden brown on one side.
5. Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and let rest on cutting board for 3 minutes.
7. While chicken rests, reduce skillet heat to low and add remaining 1 tablespoon olive oil.
8. Sauté minced garlic for 30 seconds until fragrant but not browned.
9. Shred chicken using two forks, pulling against the grain for tender strands.
10. Return shredded chicken to skillet and toss with garlic and fresh lime juice.
11. Lay one tortilla flat and sprinkle half with 1/4 cup cheese.
12. Spread half of chicken mixture over cheese, then top with another 1/4 cup cheese.
13. Fold tortilla in half and press gently.
14. Place quesadilla in skillet over medium heat and cook for 2-3 minutes until golden brown.
15. Flip carefully using spatula and cook for another 2-3 minutes until cheese is fully melted.
16. Repeat process with remaining tortillas and filling.
17. Transfer quesadillas to cutting board and let cool for 1 minute before slicing.
Every bite delivers a perfect contrast of crispy tortilla exterior and molten cheese interior, with the bright lime cutting through the richness. Enjoy them straight from the skillet with a dollop of cool sour cream or slice into wedges for sharing at your next game night gathering.
Mediterranean Shredded Chicken Quesadillas
Welcome to a simple yet flavorful twist on quesadillas that combines Mediterranean flair with classic comfort. We’ll walk through each step methodically to ensure perfect results every time, focusing on precise techniques that build layers of flavor. This recipe is designed for beginners but delivers restaurant-quality taste with minimal effort.
Ingredients
– 2 cups cooked shredded chicken (rotisserie chicken works well for convenience)
– 4 large flour tortillas (10-inch size, or use whole wheat for a healthier option)
– 1 cup shredded mozzarella cheese (or Monterey Jack for more meltiness)
– 1/2 cup chopped sun-dried tomatoes in oil (drained, or use fresh tomatoes if preferred)
– 1/4 cup chopped Kalamata olives (pitted, adjust amount to taste for saltiness)
– 2 tbsp olive oil (or any neutral oil, for brushing the tortillas)
– 1 tsp dried oregano (crush between fingers before adding for more aroma)
– 1/2 tsp garlic powder (or use fresh minced garlic for a stronger flavor)
Instructions
1. In a medium bowl, combine the shredded chicken, sun-dried tomatoes, Kalamata olives, dried oregano, and garlic powder, mixing thoroughly to distribute the flavors evenly.
2. Lay one flour tortilla flat on a clean surface and sprinkle half of the shredded mozzarella cheese evenly over one half of the tortilla, leaving a 1-inch border around the edge to prevent spillage.
3. Spoon half of the chicken mixture over the cheese, spreading it in an even layer to ensure every bite has a balance of ingredients.
4. Fold the empty half of the tortilla over the filling, pressing down gently to secure it, and repeat steps 2-3 with the remaining tortilla and ingredients to make a second quesadilla.
5. Heat a large skillet or griddle over medium heat (350°F if using an electric griddle) and brush it lightly with 1 tablespoon of olive oil to prevent sticking.
6. Place one quesadilla in the skillet and cook for 3-4 minutes, or until the bottom is golden brown and crispy, checking occasionally to avoid burning.
7. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes on the other side, until golden brown and the cheese is fully melted and bubbly.
8. Remove the quesadilla from the skillet and let it rest on a cutting board for 1-2 minutes to set the filling, which makes slicing easier and prevents leaks.
9. Repeat steps 5-8 with the second quesadilla, adding the remaining tablespoon of olive oil to the skillet if needed to maintain a non-stick surface.
10. Slice each quesadilla into wedges using a sharp knife or pizza cutter for clean edges.
Here’s why this dish stands out: the quesadillas have a satisfyingly crispy exterior that gives way to a tender, savory filling with briny olives and sweet sun-dried tomatoes. For a creative twist, serve them with a side of tzatziki sauce or a simple Greek salad to enhance the Mediterranean vibe, making it a complete and delightful meal.
Balsamic Glazed Shredded Chicken Quesadillas
Unbelievably simple yet packed with flavor, these balsamic glazed shredded chicken quesadillas come together quickly for a satisfying weeknight meal that feels gourmet without the fuss. Using just a handful of ingredients, you’ll create a sweet and tangy filling that pairs perfectly with melted cheese and crispy tortillas.
Ingredients
– 1 lb boneless, skinless chicken breasts (thawed if frozen)
– 1/4 cup balsamic vinegar (a good quality one for better flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp salt
– 4 large flour tortillas (8-inch size works best)
– 1 cup shredded Monterey Jack cheese (or a Mexican blend)
– Cooking spray or extra oil for brushing
Instructions
1. Preheat your oven to 375°F to prepare for baking the quesadillas later.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, and salt until well combined.
3. Place the chicken breasts in a baking dish and pour the balsamic mixture over them, ensuring they are fully coated.
4. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
5. Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute, which keeps it moist.
6. Use two forks to shred the chicken into fine pieces directly in the baking dish, mixing it with the remaining glaze.
7. Heat a large skillet or griddle over medium heat and lightly spray with cooking spray or brush with oil.
8. Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over one half of the tortilla.
9. Spread half of the shredded chicken mixture over the cheese, then fold the empty half of the tortilla over the filling.
10. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is fully melted.
11. Repeat steps 8-10 with the remaining tortilla, cheese, and chicken mixture to make the second quesadilla.
12. Transfer the cooked quesadillas to a cutting board and let them cool for 1-2 minutes before slicing to prevent the filling from oozing out.
When you bite into these quesadillas, the crispy exterior gives way to a tender, savory chicken filling with a hint of sweetness from the balsamic glaze. The melted cheese binds everything together for a comforting, gooey texture that’s irresistible. Serve them with a side of sour cream or fresh salsa to balance the richness, or cut them into wedges for a fun appetizer at your next gathering.
Conclusion
You’ve got endless inspiration for quick, tasty meals with these 28 shredded chicken quesadilla recipes! We hope you find a new family favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
