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chicken quesadillas packed with veggies, chicken, and cheese. an awesome dinner idea for any night of the week!

Cheesy Chicken Quesadillas Recipe

sara a.
Personal-sized mini quesadillas packed with shredded chicken, veggies, and tons of flavor
5 from 15 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4 6" quesadillas
Calories 625 kcal


  • 2 strips thick cut Bacon chopped into small pieces
  • 1 tbsp. Oil avocado or vegetable
  • 12 oz. Chicken Breast
  • 2 tbsp. Chicken Fajita or Taco Seasoning Mix divided
  • 1 Red Bell Pepper stem and seeds removed, sliced thin
  • 1 Green Bell Pwpper stem and seeds removed, sliced thin
  • 1/2 cup Cherry or Grape Tomatoes quartered
  • 1 Onion white or yellow, sliced thin
  • 1/2 Jalapeño deseeded, sliced thin (jalapeño is optional!)
  • 1 tbsp. chopped Cilantro optional
  • 1/2 tsp. Garlic Powder or 2 cloves garlic, minced
  • Salt and Pepper to taste
  • 2 cups melty Mexican Cheese
  • 8 6" Flour Tortillas


  • Cook the chopped bacon in a large cast iron skillet over medium heat. Once browned and crispy, use a slotted spoon to remove it to a plate lined with paper towels. Turn the heat down to medium-low.
  • Season chicken breasts with one tablespoon of chicken fajita or taco seasoning. Add oil to the cast iron skillet, and cook chicken in oil and remaining bacon fat until no longer pink (about 4-6 minutes per side). Transfer chicken to a large bowl and tent with foil.
  • 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.
  • 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.
  • While the vegetables are cooking, shred the chicken. Stir the shredded chicken into the vegetables and turn off the heat.
  • Heat a large, non-stick pan (with a lid) over medium heat. Once the pan is hot, lay one tortilla inside of it. Spread 1/4 cup of cheese across the tortilla, then spread 1/2 cup of the chicken mixture over the cheese.
  • Sprinkle 1/4 cup of cheese over the chicken mixture. Place a second tortilla on top of the final layer of cheese, and use a large spatula to press the tortilla down. Cover the pan with a lid to help trap the heat and melt the top layer of cheese.
  • 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.
  • Transfer quesadilla to a cutting board, and cut into quarters. Repeat for remaining quesadillas. Serve hot with your favorite toppings, like sour cream, guacamole, or salsa!


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.


Serving: 46" quesadillasCalories: 625kcal
Keyword cheesy chicken quesadilla recipe, mini quesadillas
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