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Chicken Quesadillas stacked on a plate

The Best Chicken Quesadillas

These Chicken Quesadillas get that Mexican spice mix just right, and are perfectly crispy on the outside and cheesy on the inside. Serve them in a stack, loaded with guacamole, Greek yoghurt and fresh coriander.
4.80 from 5 votes
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Course: Main Course
Cuisine: Mexican
Keyword: best chicken quesadilla recipe, Chicken, Chicken breast, chicken quesadilla recipe, easy quesadilla recipe, mexican food, quesadilla recipe, tortilla
Total Time: 30 minutes
Servings: 4

Equipment

  • Stovetop
  • Deep frying pan

Ingredients

Chicken and marinade

  • 500 g chicken breast
  • 2 tablespoon olive oil
  • 2 teaspoon paprika
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon dried oregano flakes
  • 1 teaspoon onion powder
  • 1 teaspoon chilli powder optional

Fillings and toppings

  • 1 large avocado
  • 1 lemon
  • ½ bunch coriander
  • ¼ bunch green onions
  • ½ red onion
  • 1 red capsicum (red pepper) red pepper
  • 1 cob corn
  • 2 teaspoon olive oil
  • 200 g cheddar cheese grated
  • 100 g feta
  • 4 jumbo tortillas (sub jumbo corn tortillas or wraps)
  • ½ cup Greek yoghurt
  • Salt and pepper
  • ½ teaspoon Salt and pepper

Instructions

  • Slice chicken into thin strips and add to a bowl with olive oil, paprika, cumin, ground coriander, dried oregano, onion powder, salt and pepper (opt.) and chilli powder (opt.), and stir to combine.
    500 g chicken breast, 2 teaspoon paprika, 2 teaspoon ground cumin, 2 teaspoon ground coriander, 2 teaspoon dried oregano flakes, 1 teaspoon onion powder, 1 teaspoon chilli powder, 2 tablespoon olive oil
    Slice chicken into thin strips and add to a bowl with olive oil, paprika, cumin, ground coriander, dried oregano, onion powder, salt and pepper (opt.) and chilli powder (opt.), and stir to combine.
  • On a separate board peel and slice avocado and add to a bowl. Juice over the lemon, add salt and pepper (opt.) and mash.
    1 large avocado, 1 lemon, ½ teaspoon Salt and pepper
    On a separate board peel and slice avocado and add to a bowl. Juice over the lemon, add salt and pepper (opt.) and mash.
  • Trim and finely slice coriander and green onion. Use half to top the guacamole then set aside the rest.
    ½ bunch coriander, ¼ bunch green onions
    Trim and finely slice coriander and green onion. Use half to top the guacamole then set aside the rest.
  • Dice red onion and capsicum into 1 cm pieces. Slice corn kernels from the cob.
    ½ red onion, 1 red capsicum (red pepper), 1 cob corn
    Chop red onion and capsicum. Slice corn kernels from the cob.
  • Heat a large (at least the size of your tortillas) non-stick frying pan or skillet over medium heat, add olive oil and cook onion and capsicum for 2 minutes until soft.
    ½ red onion, 2 teaspoon olive oil, 1 red capsicum (red pepper)
    Heat a large (at least the size of your tortillas) lidded frying pan over medium heat, add olive oil and cook onion and capsicum for 2 minutes until soft.
  • Add corn and chicken to the pan, using a spatula to make sure all the oil and spices make it into the pan. Cook, stirring occasionally for 6-8 minutes or until cooked through. Once cooked, transfer to a plate.
    1 cob corn, 500 g chicken breast
    Add corn and chicken to the pan, using a spatula to make sure all the oil and spices make it into the pan. Cook, stirring occasionally for 6-8 minutes or until cooked through. Once cooked, transfer to a plate.
  • Meanwhile, grate cheddar and crumble feta. Roughly divide into the number of serves you’re making.
    200 g cheddar cheese, 100 g feta
    Meanwhile, grate cheddar and crumble feta. Roughly divide into the number of serves you’re making.
  • Lower the heat of the pan, wipe with paper towel and spray with oil. Add a tortilla and sprinkle half a portion of cheese over half the tortilla. Add a serve of the chicken and press down with the back of your spatula to flatten. Add more cheese on top.
    4 jumbo tortillas
    Tortilla half covered with cheese and chicken mixture.
  • Fold the tortilla in half, then press down with the back of your spatula. Cook for a minute then turn to cook the other side. Repeat until you’ve used all the tortillas, cheese and chicken. Set aside cooked quesadillas on a plate and keep warm in the oven or cover in foil.
    Fold the tortilla in half, then press down with the egg flip. Cook for a minute then turn to cook the other side.
  • To serve, slice each quesadilla into 3 wedges, stack them and add a dollops of guacamole and Greek yoghurt and top with coriander and spring onion.
    ½ bunch coriander, ½ cup Greek yoghurt, ¼ bunch green onions
    Stacks of chicken quesadillas

Nutrition

Calories: 746kcal | Carbohydrates: 37g | Protein: 50g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1010mg | Potassium: 1170mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3392IU | Vitamin C: 101mg | Calcium: 618mg | Iron: 4mg