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Originating in Mexico, quesadillas have become a favorite comfort food worldwide, appealing to those who crave the traditional version and those who enjoy exploring creative variations. This chicken and cheese quesadilla recipe combines shredded chicken, Monterey Jack cheese, and a colorful blend of red bell pepper, scallions, cilantro, and corn. It’s a satisfying dinner that’s quick and easy to prepare.
Notes From the MGC Kitchen
Chicken is by far the most popular choice of protein for making quesadillas, and we’ve experimented with a few variations over the years. While they were all good, this recipe is by far our favorite. The secret is a creamy mixture of cream cheese and lime zest, spread over the tortillas before cooking. It’s a simple twist that adds creaminess and flavor without being overly rich.
Our quesadilla recipe includes a tasty lime crema for dipping, but you could also opt to serve them with guacamole and salsa.
Key Ingredients
Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.
- SHREDDED CHICKEN: Any cooked, shredded chicken you have on hand will work in these chicken quesadillas, but we generally cook up some chicken tenderloins and shred them for our quesadillas. It only takes about 10 minutes. See below for instructions.
- FRESH LIMES: You’ll want to pick up at least two fresh limes, one for zesting and juicing, the other to cut into wedges for serving.
- CREAM CHEESE: Spreading a light coating of cream cheese combined with lime zest over the tortilla before layering in the shredded cheese and the chicken filling adds creaminess and citrusy flavor. You can use regular or reduced fat.
- SOUR CREAM: A quick crema made with sour cream, fresh lime juice, and zest makes a refreshingly creamy dipping sauce to serve with these quesadillas.
- RED BELL PEPPER
- SCALLIONS
- CORN
- CILANTRO: If you don’t like cilantro, you can use fresh parsley or chives instead, but it will change the flavor profile of the quesadillas.
- GROUND CUMIN
- MONTEREY JACK CHEESE: Smooth-melting Monterey Jack is the perfect choice for quesadillas. If you can, grate it yourself instead of buying the pre-shredded variety. Pre-shredded cheese contains an anti-caking agent, and it doesn’t melt as smoothly as freshly grated.
- FLOUR TORTILLAS: Choose thin, soft flour tortillas. We like La Banderita Low Carb Tortillas. They toast up nicely, leftovers can be used for wraps, and the lower calorie and carb counts are a bonus.
How to Make Chicken Quesadillas
Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.
MAKE THE CREMA AND THE CREAM CHEESE SPREAD: Combine the sour cream with the lime juice and half of the lime zest. Stir and set aside to let the flavors blend. In a separate small bowl, combine the remaining lime zest with the cream cheese until well blended.
MAKE THE QUESADILLA FILLING: Heat a little oil in a nonstick frying pan over medium heat, add the bell pepper, and sauté until crisp-tender, then add the scallions and continue cooking for about half a minute. Transfer to a mixing bowl and set aside. Add the shredded chicken, corn, and cilantro to the bowl with the bell pepper and scallions. Combine and season to taste with ground cumin, salt, and pepper.
PREPARE THE TORTILLAS: Arrange the tortillas side-by-side on a flat surface and divide the cream cheese mixture between them. Spread the mixture over the tortillas to within 1 inch of the edges.
COOK THE QUESADILLAS: Wipe out the frying pan, put it back on the stove over medium heat, and brush the surface with a small amount of oil. Lay a tortilla (cream cheese side up), in the pan and layer 1/4 cup of the shredded cheese over half. Top with a portion of the chicken mixture and another 1/4 cup of cheese, then fold the other side of the tortilla over the fillings and press gently to seal. Cook until the tortilla is lightly toasted and the cheese on the bottom has melted, then carefully turn the quesadilla and continue cooking until that side is lightly toasted as well.
KEEP WARM UNTIL READY TO SERVE: Transfer the finished quesadilla to a cookie sheet and place them in a low oven to keep warm while you repeat the process with the remaining three tortillas. To serve, cut each quesadilla into wedges, plate, and serve with the crema for dipping.
How to Make Chicken for Quesadillas
Here’s how to make tender shredded chicken for your quesadillas in less than 10 minutes:
- Trim any white tendons from 1 lb of chicken tenderloins, then place them in a frying pan. Add 1 cup of low-sodium chicken broth and bring them to a slow simmer over medium heat.
- Cook uncovered for about 5 minutes, turning halfway through the cooking time. Chicken tenders are done when they reach an internal temperature of 165°F, so check with an instant-read thermometer and be careful not to overcook them.
- Transfer the tenderloins to a cutting board, let them cool for 2 to 3 minutes, then shred them using two forks.
Make ahead tip: Shredded chicken can be kept in the refrigerator for up to two days.
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If you’re in the mood for a meatless meal, give our spinach and mushroom quesadillas a try. Made with cremini mushrooms, baby spinach, and cheese, they make a hearty choice that will please even the most devout meat lovers in the family.
And, when you’re looking for a way to repurpose leftover turkey after a holiday dinner, our turkey, cranberry, and brie quesadillas are a must-try. But don’t limit that recipe to a post-holiday treat. It can be made with chicken as well.
Chicken and Cheese Quesadillas
Ingredients
- 3/4 cup sour cream
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons fresh lime zest, divided
- 2 ounces cream cheese, softened
- Vegetable oil
- 1 red bell pepper, cored, seeded, and diced
- 4 scallions, trimmed and chopped
- 3 cups shredded, cooked chicken, (see notes)
- 1 cup corn kernels, fresh or frozen and defrosted
- 1/2 cup fresh cilantro leaves, loosely packed
- 1/2 teaspoon ground cumin, or more to taste
- Salt and freshly ground black pepper
- 4 low-carb flour tortillas (8-inch diameter)
- 8 ounces Monterey Jack cheese, coarsely shredded (about 2 cups)
Instructions
Make the crema
- In a small bowl, combine the sour cream with the lime juice and half of the lime zest. Stir and set aside to let the flavors blend.
Prepare the cream cheese
- In a separate small bowl, combine the remaining lime zest with the cream cheese until well blended.
Make the quesadilla filling
- Heat 1 tablespoon of oil in a nonstick frying pan over medium heat, add the bell pepper and sauté until crisp-tender, 3 minutes.
- Add the scallions and continue cooking for about 30 seconds, then transfer to a mixing bowl and set aside.
- Add the shredded chicken, corn, and cilantro to the bowl with the bell pepper and scallions. Combine and season to taste with ground cumin, salt, and pepper.
Prepare the tortillas
- Arrange the tortillas side-by-side on a flat surface and divide the cream cheese mixture between them. Spread the mixture over the tortillas to within 1-inch of the edges.
Cook the quesadillas
- Wipe out the frying pan, put it back on the stove over medium heat, and brush the surface with a small amount of oil.
- Lay a tortilla (cream cheese side up), in the pan and layer 1/4 cup of the shredded cheese over half. Top with a portion of the chicken mixture and another 1/4 cup of cheese, then fold the other side of the tortilla over the fillings and press gently to seal.
- Cook until the tortilla is lightly toasted and the cheese on the bottom has melted, then carefully turn the quesadilla and continue cooking until that side is lightly toasted as well.
Keep warm until ready to serve
- Transfer the finished quesadilla to a cookie sheet and place in a 200°F oven to keep warm while you repeat the process with the remaining three tortillas.
- To serve, cut each quesadilla into wedges, plate, and serve with the crema for dipping.
Notes
- Trim any white tendons from 1 lb of chicken tenderloins, then place them in a frying pan. Add 1 cup of low-sodium chicken broth and bring them to a slow simmer over medium heat.
- Cook uncovered for about 5 minutes, turning halfway through the cooking time. Chicken tenders are done when they reach an internal temperature of 165°F, so check with an instant-read thermometer and be careful not to overcook them.
- Transfer the tenderloins to a cutting board, let them cool for 2 to 3 minutes, then shred them using two forks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
