Cheesy Chicken Quesadillas Recipe

These cheesy chicken quesadillas are easily a new favorite recipe for me!  They’re easy, really flavorful, and packed with veggies and cheese, and shredded chicken.  They resemble a chicken fajita with the bell peppers and onions, but they’re packed with cheese.

This recipe makes four mini quesadillas. I use eight flour tortillas that are “fajita” size, or six inches in diameter. I like to make them this way because it makes four individual quesadillas that can be customized with whatever you like inside! These mini chicken quesadillas are ready in about 45 minutes.

Ingredients for Cheesy Chicken Mini Quesadillas

• 2 strips Bacon
• 1 tbsp. Oil avocado or vegetable
• 12 oz. Chicken Breast
• 2 tbsp. Chicken Fajita OR Taco Seasoning Mix
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1/2 cup quartered Cherry Tomatoes
• 1 small Onion white or yellow
• 1/2 small Jalapeno seeds removed
• 1 tbsp. finely chopped Cilantro
• 2 cloves Garlic or 1/2 tsp. Garlic Powder
• Salt & Pepper
• 2 cups Shredded Cheese (see below for Mexican Cheese recommendations)
• 8 Flour Tortillas fajita-sized, 6″ in diameter

I love packing vegetables into these quesadillas. The flavor is so good, and I’ll show you how to cook them so they start to brown but still have a little crunch! The bacon just adds a Southwestern kick, but the jalapeno and cilantro are totally optional depending on your taste preference.

Mexican Cheese for Quesadillas

Using melty Mexican cheese is ideal for making quesadillas. My two favorite cheeses to use for these chicken quesadillas are:

• Chihuahua
• Oaxaca
• Asadero

Chihuahua Cheese (Queso Chihuahua) gets its name from the area of Mexico from which it is from: Chihuahua. Chihuahua is in the northwestern region of Mexico, and produces this cheese from cow’s milk. Chihuahua cheese is soft and a little salty, and is one of the best cheeses for melting.

Oaxaca Cheese (Queso Oaxaca – pronounced “wah-ha-kah”) is another soft cheese made from cow’s milk. It hails from Oaxaca, which is located in southwestern Mexico. This cheese is similar to mozzarella, and has a somewhat stringy texture.

Asadero Cheese (Queso Asadero) is very similar to Oaxaca cheese, but it is made in the Chihuahua region of Mexico, like Queso Chihuahua.

If you cannot find any of these cheeses, Monterey Jack cheese is a perfect substitute! The flavor is very similar to that of Chihuahua cheese, and it melts very well.

These are kind of similar to a chicken fajita quesadilla, too. A traditional fajita is comprised of grilled meats and veggies that are served on a flour tortilla, and accompanied by awesome toppings.  (Think guacamole, pico de gallo, salsa, sour cream, etc.)  So grilled veggies, seasoned chicken, and melty cheese are all you really need to make this killer quesadilla!

How to Make these Mini Quesadillas

1. Chop the bacon into small pieces. Set a large cast iron skillet over medium heat, and cook the bacon until browned and crispy. Turn the heat down to medium-low, and use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels.
2. Season the chicken breasts with one tablespoon of the seasoning mix (either chicken fajita or taco).
3. Add the oil to the cast iron pan. Cook the chicken in the oil and bacon fat until juices run clear and no longer pink, about 4-6 minutes per side.
4. Transfer the chicken to a large bowl and cover with foil to keep warm.
5. Add the peppers, tomatoes, onion, and jalapeno to the cast iron pan. Sprinkle the vegetables with a tablespoon of the seasoning mix, garlic powder*, and a small pinch of salt and pepper.
6. Turn the heat back up to medium, and cook the vegetables, stirring frequently, for about 10 minutes until soft and slightly charred. Stir in the bacon and cilantro.
7. While the vegetables are cooking, shred the chicken. Stir the shredded chicken into the vegetables and turn off the heat.
8. Set a large non-stick pan (fitted with a lid) over medium heat. Once the pan is hot, lay one tortilla in it. Sprinkle 1/4 cup of shredded cheese over the tortilla, then top with about 1/2 cup of the shredded chicken and vegetables.
9. Spread the chicken and vegetables out to cover the surface of the tortilla, then sprinkle on another 1/4 cup of cheese over the top. Place a second tortilla on top of the final layer of cheese, and use a large spatula to press down on the tortilla.
10. Cover the pan with a lid to trap the heat and melt the top layer of cheese.
11. Cook for about 2-3 minutes until the bottom tortilla is browned and crispy. Carefully flip the tortilla over and cook for another 2-3 minutes.
12. Transfer the quesadilla to a cutting board and cut into quarters. Repeat with remaining tortillas and filling.
13. Serve hot!

This recipe makes four “mini” quesadillas.  Look for 6″ flour tortillas, or the “fajita” sized tortillas at your local store.  This size is perfect for individual quesadillas!

If you’re short on time, feel free to omit the bacon and substitute the chicken breast with shredded rotisserie chicken! Just start with step 5, adding two tablespoons of oil to the pan before cooking the vegetables. Stir in the shredded rotisserie chicken with a tablespoon of seasoning mix in step seven.

Sides for Chicken Quesadillas

• Creamy Canned Refried Black Beans
• Spicy Smashed Black Beans
• Homemade Guacamole
• Homemade Pico de Gallo

Throw in a blueberry cilantro margarita (since you’re already using cilantro for the quesadillas), too!  Or a skinny blackberry margarita.  Both are awesome, and the perfect companions if you’re feeling like a cocktail night!

You can always leave out the chicken to make these vegetarian, too!  The veggies can be cooked in a neutral oil, some seasoning, and salt and pepper!  You can’t go wrong as long as you let the veggies cook down to a soft texture.  They melt into the cheese and create a super decadent texture this way!

As always, tag me on Instagram if you get a chance to make these!  And definitely feel free to reach out to me directly with any questions you may have.  Happy quesadilla making!

<3    Sara