Chicken Quesadilla Recipe

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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)


  • 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


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.  Turn off the heat.

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 on top of the melted butter in the pan and add the cheese, chicken mixture, and green chiles. Spread everything around so that you have cheese, chicken etc. in every bite.

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

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