Easy Chicken Quesadillas

Easy Chicken Quesadillas

If there’s one meal I can count on everyone in my family to eat without complaint, it’s chicken quesadillas.

They’re quick, they’re filling, and they’re one of my favorite ways to turn leftover chicken into a completely different meal. In fact, this recipe is a perfect example of my One Meat, Three Meals method. We intentionally cook extra chicken the first night so dinner comes together in just minutes later in the week.

If you don’t already have cooked chicken on hand, start with my Slow Cooker Whole Chicken, Whole Roasted Chicken, or Slow Cooker Salsa Shredded Chicken. I almost always make extra so we have plenty for easy meals like these quesadillas later in the week.

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Long before I was cooking for a family, chicken quesadillas with black beans was one of my favorite meals to order at Chili’s. It was always so satisfying and one of those meals I really looked forward to. Every time I make this *much healthier version* at home, I can’t help but think back to those days…It’s still the same winning combination, just made with wholesome ingredients I feel good about serving my family.

The ingredient list couldn’t be much simpler, but a few little tricks make all the difference. A little cheese on both sides of the chicken helps everything stay together, and keeping finished quesadillas warm in the oven means everyone gets to eat at the same time.

Serve them with seasoned black beans or healthy refried black beans and your favorite toppings for an easy dinner that’s always a hit.

More Recipes for Leftover Chicken

• Chicken Burrito Bowls
• Chicken Tortilla Soup
• White Chicken Chili
• Easy Chicken Tacos
• Grain-Free Chicken Pot Pie
• Turkey Cobb Salad (sub chicken for turkey)

Why You’ll Love These Easy Chicken Quesadillas

• Ready in about 20 minutes.
• A great way to use leftover chicken.
• Perfect for busy weeknights.
• Easy to customize with whatever you have on hand.
• Naturally grain-free when made with almond flour tortillas.

Ingredients You’ll Need

• Siete almond flour tortillas: Our favorite grain-free tortillas. They crisp up beautifully on a hot griddle.
• Cooked chicken: Leftover roast chicken, slow cooker chicken, salsa shredded chicken, or any cooked chicken you have on hand.
• Shredded cheddar cheese: I recommend raw cheddar whenever possible for the best flavor.
• Sautéed onions (optional): Highly recommended for extra flavor and sweetness.

How to Make Easy Chicken Quesadillas

1. Preheat a cast iron griddle or skillet over medium heat. At the same time, preheat your toaster oven or regular oven to a low temperature (around 200°F) to keep finished quesadillas warm.
2. Place one tortilla on the hot griddle.
3. Sprinkle a light layer of shredded cheese over the tortilla.
4. Add cooked chicken and, if using, sautéed onions.
5. Sprinkle more shredded cheese over the chicken, then place the second tortilla on top.
6. Cook until the bottom tortilla is golden brown, then carefully flip and cook the second side until crisp and the cheese has melted.
7. Transfer the finished quesadilla to the warm oven while you prepare the remaining quesadillas.
8. Slice each quesadilla into wedges and serve immediately.

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My Best Tips for Perfect Chicken Quesadillas

Use Cheese to Hold Everything Together

One simple trick makes these much easier to slice and eat.

When you build each quesadilla, sprinkle a little cheese directly onto the bottom tortilla before adding the chicken. After adding the chicken, sprinkle more cheese on top before placing the second tortilla over everything. That cheese melts around the chicken and helps “glue” the quesadilla together so it stays intact when you slice it.

Keep Them Warm Until Everyone’s Ready

Instead of serving them one at a time, preheat your toaster oven or regular oven before you begin cooking.

As each quesadilla comes off the griddle, transfer it to the warm oven while you cook the next one. That way everyone gets a hot quesadilla at the same time.

Serve Them Family Style

Rather than plating each one individually, I like to slice all the quesadillas on a large cutting board and serve them right from the board. It’s easy, casual, and everyone can grab a few slices.

Favorite Toppings

Serve chicken quesadillas with any combination of:

• Sour cream
• Salsa
• Diced avocado
• Guacamole

Serve with Seasoned Black Beans

Seasoned black beans make the perfect quick side dish for chicken quesadillas.

To make them, simply rinse and drain a can of black beans, then warm them in a saucepan with a quarter cup or so of salsa, a sprinkle of cumin, and a little unrefined sea salt. It’s the same simple method I use in my Chorizo Breakfast Bowls recipe.

If you have a little more time, Healthy Refried Black Beans are another family favorite alongside quesadillas.

One Meat, Three Meals

This recipe is exactly why I almost always cook extra chicken.

Whether I start with roast chicken, slow cooker chicken, or salsa shredded chicken, I intentionally make plenty so leftovers become another fast meal later in the week. It saves time, makes meal planning easier, and helps stretch the work you’ve already done.

If you’ve never tried my One Meat, Three Meals approach, chicken quesadillas are one of the easiest places to start.

Frequently Asked Questions

What kind of chicken works best?

Almost any cooked chicken works well. We regularly use leftover roast chicken, slow cooker chicken, or salsa shredded chicken.

Can I make these ahead of time?

They’re definitely best fresh, but leftovers reheat well in a skillet, toaster oven, or regular oven.

Can I add other fillings?

Absolutely. Sautéed onions are our favorite addition, but peppers, black beans, or jalapeños are all delicious too.

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Easy Chicken Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Kathleen | Roots & Boots

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Description

These easy chicken quesadillas are a quick weeknight dinner made with leftover chicken, almond flour tortillas, and plenty of cheddar cheese. They’re crisp, cheesy, endlessly customizable, and perfect for putting leftovers to good use.

Print

Easy Chicken Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Kathleen | Roots & Boots

Print Recipe

Pin Recipe

---

Description

These easy chicken quesadillas are a quick weeknight dinner made with leftover chicken, almond flour tortillas, and plenty of cheddar cheese. They’re crisp, cheesy, endlessly customizable, and perfect for putting leftovers to good use.

[tasty-recipe id="63820"]

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Ingredients

• Tortillas: Our favorite grain-free tortillas are the almond flour variety from Siete. They crisp up beautifully on a hot griddle.
• Cooked chicken: Leftover roast chicken, slow cooker chicken, salsa shredded chicken, or any cooked chicken you have on hand.
• Shredded cheddar cheese: I recommend raw cheddar whenever possible for the best flavor.
• Sautéed onions (optional): Highly recommended for extra flavor and sweetness.

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat a cast iron griddle or skillet over medium heat. At the same time, preheat your toaster oven or regular oven to a low temperature (around 200°F) to keep finished quesadillas warm.
2. Place one tortilla on the hot griddle.
3. Sprinkle a light layer of shredded cheese over the tortilla.
4. Add cooked chicken and, if using, sautéed onions.
5. Sprinkle more shredded cheese over the chicken, then place the second tortilla on top.
6. Cook until the bottom tortilla is golden brown, then carefully flip and cook the second side until crisp and the cheese has melted.
7. Transfer the finished quesadilla to the warm oven while you prepare the remaining quesadillas.
8. Slice each quesadilla into wedges and serve immediately.

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Notes

Tips:

• Sprinkle cheese on the bottom tortilla, then again over the chicken before adding the top tortilla. The melted cheese helps hold the quesadilla together.
• Keep finished quesadillas warm in a 200°F toaster oven or oven while you cook the rest so everyone can enjoy a hot meal together.
• Slice quesadillas on a large cutting board and serve family-style with salsa, sour cream, avocado or guacamole. Pair with black beans or healthy refried black beans.

---

Ingredients

• Tortillas: Our favorite grain-free tortillas are the almond flour variety from Siete. They crisp up beautifully on a hot griddle.
• Cooked chicken: Leftover roast chicken, slow cooker chicken, salsa shredded chicken, or any cooked chicken you have on hand.
• Shredded cheddar cheese: I recommend raw cheddar whenever possible for the best flavor.
• Sautéed onions (optional): Highly recommended for extra flavor and sweetness.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat a cast iron griddle or skillet over medium heat. At the same time, preheat your toaster oven or regular oven to a low temperature (around 200°F) to keep finished quesadillas warm.
2. Place one tortilla on the hot griddle.
3. Sprinkle a light layer of shredded cheese over the tortilla.
4. Add cooked chicken and, if using, sautéed onions.
5. Sprinkle more shredded cheese over the chicken, then place the second tortilla on top.
6. Cook until the bottom tortilla is golden brown, then carefully flip and cook the second side until crisp and the cheese has melted.
7. Transfer the finished quesadilla to the warm oven while you prepare the remaining quesadillas.
8. Slice each quesadilla into wedges and serve immediately.

---

Notes

Tips:

• Sprinkle cheese on the bottom tortilla, then again over the chicken before adding the top tortilla. The melted cheese helps hold the quesadilla together.
• Keep finished quesadillas warm in a 200°F toaster oven or oven while you cook the rest so everyone can enjoy a hot meal together.
• Slice quesadillas on a large cutting board and serve family-style with salsa, sour cream, avocado or guacamole. Pair with black beans or healthy refried black beans.

• Save