Chicken Quesadilla Recipe

Our chicken quesadilla recipe has been updated for what I think is superb flavor. I love to make recipes better.

In our restaurant we served a basic chicken and cheese quesadilla with chicken, raw onion, grated cheese and green chiles topped with sour cream and guacamole.

This served us well at the time. It tasted great and our customers liked it.

But I felt it could be better and started to play with the ingredients just a bit.

I am very fond of caramelized onion with fresh garlic added in. I love the richness of these flavors. Then I thought, mmmm… wouldn't some chopped mushrooms be good too. So that's what I did to take this quesadilla appetizer to the next level.

And boy do I love the results. I tried it out on some of my best critics, my very own kids. When they request a recipe more than twice, I know I'm on to something very good.

I made a video on this delightful recipe that you might want to watch. I do want to mention that in the video I cooked bbq chicken. After chopping it all up, I spread it all over the quesadilla. When I sprinkled the onion mixture all over the quesadilla it was a little difficult to do as it clumped together.

To make it easier, add the chicken to the onion/mushroom/garlic mixture, stir to combine well and then spread it on your quesadilla. This gets all the ingredients well spread out over the entire quesadilla.

My Chicken Quesadilla Recipe Video


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Chicken Quesadilla Recipe

Makes two quesadillas



Ingredients:

  • 4 large flour tortillas
  • 3 chicken thighs, skin removed
  • 1/2 large yellow onion, minced
  • 2 cloves garlic, minced
  • olive oil
  • 2 or 3 white mushrooms, chopped fine
  • 2 green chiles, canned, chopped
  • 4 cups grated cheese, either mild cheddar or mexican blend
  • garlic salt
  • butter
  • homemade guacamole
  • sour cream


Directions:

In a heated (medium) frying pan, add 2 teaspoons of olive oil and the onion. Saute over medium heat for 5 minutes and then add the mushrooms. Continue cooking for about 25 minutes. Stir frequently.

While the onion mixture is cooking, fire up the bbq. Sprinkle the chicken thighs with the garlic salt and bbq until done. Set the thighs aside to cool.

Back to the onion mixture. After the 25 minutes of cooking, the onion and mushrooms should be cooked down and golden brown. Add the garlic and cook for an additional 3 minutes.

Remove the chicken from the bone and chop into bite size pieces. Add the chicken to the onion mixture and stir to incorporate well.

Now you are ready to assemble the chicken quesadilla recipe.

Heat a large frying pan or flat fry pan over low heat. Place about 2 teaspoons of butter in the pan and spread it around.

Lay a tortilla in the pan and add the cheese, chicken mixture, and green chiles. Spread everything around so that you have cheese, chicken etc. in every bit.

Try to keep the ingredients about 1/2 to 1 inch from the edge of the tortilla. This will keep the cheese from oozing out and making a mess in your pan.

Top with another tortilla and a teaspoon or two of butter on top.

To make cooking this easy, especially the part where you have to flip the quesadilla over, heat the quesadilla slowly so the cheese has a chance to melt and hold everything together before you flip it.

Cook on the second side until the quesadilla is a beautiful golden brown.

Place on a serving platter and cut with a pizza cutter. Garnish with a bed of chopped lettuce and a few dollops of sour cream and homemade guacamole. Salsa would be great too.



More Mexican Appetizers

Guacamole Dip 
Nachos 
Mexican Artichoke Dip 
Jalapeno Poppers 
Cornbread
Mexican Cornbread with Jalapeno
Seven Layer Dip
Cheese Quesadilla 

Return From Chicken Quesadilla Recipe To More Mexican Food Recipes 

Click here to watch my Chicken Quesadilla video.


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Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California