These easy chicken quesadillas make a light and delicious weeknight meal. They’re made with shredded white meat chicken, corn, sweet bell pepper, and two kinds of cheese, and a fresh lime crema dipping sauce.

Cutting board with cut chicken quesadillas, a bowl of lime crema, lime wedges, and sprigs of fresh cilantro.

Quesadillas are a staple of Tex-Mex cuisine, and the ingredient possibilities for fillings are virtually limitless. We’ve experimented with a few variations on chicken quesadillas and have settled on this easy version as our favorite.

Tips for Making Great Chicken Quesadillas

  • Spread a light coating of cream cheese combined with lime zest over the tortilla before layering in the cheese and chicken fillings. This adds creaminess and a burst of citrusy flavor.
  • Use a smooth-melting cheese like Monterey Jack and grate it fresh rather than use the pre-shredded variety. Pre-shredded cheese contains an anti-caking agent and doesn’t melt as smoothly as freshly grated.
  • Choose a thin, soft flour tortilla. We like La Banderita Carb Counter Tortillas. They toast up nicely, leftovers can be used for wraps, and the low calorie and carb counts are a bonus.
  • Serve chicken quesadillas with a simple “crema” made by mixing sour cream, lime juice and lime zest for dipping.

Quick and Easy Shredded Chicken

Any type of cooked, shredded chicken you have on hand will work in these chicken quesadillas, but we like to use shredded chicken tenderloins. Here’s a quick way to cook them that won’t add too much time to the recipe.

  1. Trim the white tendons from 1 lb of chicken tenderloins and place them in a shallow pan.
  2. Season with salt and pepper and add 1 cup low-sodium chicken broth.
  3. Simmer, uncovered, turning the tenderloins several times until cooked through, about 5 minutes total (do not overcook).
  4. Transfer to a cutting board, let cool for 2 minutes, then shred using two forks.

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Easy Chicken Quesadillas

Easy Chicken Quesadillas

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Made with shredded chicken, corn, red bell pepper, two kinds of cheese, and a fresh lime crema dipping sauce, these easy chicken quesadillas are perfect for a light weeknight meal.

Ingredients

  • 3/4 cup sour cream
  • 2 tablespoons freshly squeezed lime juice, divided
  • 2 teaspoons fresh lime zest, divided
  • 3 cups shredded, cooked chicken, (see notes)
  • Vegetable oil
  • 1 red bell pepper, seeded and diced
  • 4 scallions, trimmed and chopped
  • 2 ounces cream cheese, softened
  • 4 large (8-inch) low-carb flour tortillas
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 1/2 cup fresh cilantro leaves, loosely packed
  • Ground cumin
  • Salt and freshly ground black pepper
  • 8 ounces Monterey Jack cheese, coarsely shredded (about 2 cups)

Instructions

  • In a small bowl, combine about half of the lime zest, lime juice, and sour cream until well blended and set aside.
  • 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.
  • In a small bowl, combine the remaining lime zest with the cream cheese until well blended.
  • 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.
  • Add the shredded chicken, corn, and cilantro to the bowl with the bell pepper and scallions. Sprinkle with ground cumin, season to taste with salt and freshly ground black pepper and stir to combine.
  • 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.
  • Transfer finished quesadillas 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 in half, plate and serve with sour cream for dipping.

Tips for Making This Recipe

  • If possible, grate your cheese fresh rather than use the pre-shredded variety. Pre-shredded cheese contains an anti-caking agent and doesn’t melt as smoothly as freshly grated.
  • Choose a thin, soft flour tortilla. We like La Banderita Carb Counter Tortillas. They toast up nicely, leftovers can be used for wraps, and the low calorie and carb counts are a bonus.

Quick and Easy Shredded Chicken

We like to use chicken tenderloins for our quesadillas. Here are some instructions for cooking them up quickly. 
  1. Trim the white tendons from 1 lb of chicken tenderloins and place them in a shallow pan.
  2. Season with salt and pepper and add 1 cup low-sodium chicken broth.
  3. Simmer, uncovered, turning the tenderloins several times until cooked through, about 5 minutes total (do not overcook).
  4. Transfer to a cutting board, let cool for 2 minutes, then shred using two forks.
Calories: 650kcal, Carbohydrates: 27g, Protein: 46g, Fat: 40g, Saturated Fat: 18g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 152mg, Sodium: 715mg, Fiber: 2g, Sugar: 5g
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