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This Shredded Chicken Quesadilla is one of my favorite ways to turn cooked chicken into a quick skillet meal. The tortilla gets crisp, the cheese melts around the filling, and the chicken stays tender instead of tasting like leftovers. If you already have Slow Cooker Mexican Shredded Chicken in the fridge, this is an easy way to use it for another meal.
I like this shredded chicken quesadilla recipe because it works for a quick lunch, an easy dinner, or a simple taco night plate. You can serve the quesadillas on their own, or pair them with Shredded Chicken Tacos and Shredded Chicken Nachos if you are feeding more people or using up a larger batch of chicken.
Why You’ll Like This Recipe
- It gives cooked chicken a fresh start: This turns leftover or meal-prep chicken into something crisp, cheesy, and hot from the skillet.
- The filling has good texture: Cooking the peppers and onion first gives them more flavor and keeps extra moisture out of the tortilla.
- The cheese helps with more than flavor: Adding cheese under and over the chicken gives you a better melt and helps the quesadilla stay together when you flip it.
- You have options: Use Mexican shredded chicken for the classic version, or make it with plain, BBQ, or buffalo shredded chicken.
Ingredients
You’ll find the exact amounts in the recipe card. Here’s what to know before you start.
- Slow Cooker Mexican Shredded Chicken: This is my favorite option here because the chicken is already tender and seasoned. You can also use Dutch Oven Shredded Chicken, Instant Pot Shredded Chicken, rotisserie chicken, or another plain shredded chicken. If the chicken is plain, season it with Chicken Taco Seasoning and add a small splash of broth or reserved cooking liquid.
- Olive oil: Use this to cook the peppers and onion before adding the chicken.
- Red bell pepper: Adds sweetness, color, and texture to the filling.
- Green bell pepper: Gives the filling a more savory pepper flavor.
- Red onion: Softens quickly and adds flavor without needing a long cook time.
- Sea salt, black pepper, and smoked paprika: This simple mix seasons the vegetables and adds warmth. If your chicken is already well seasoned, you can use a lighter hand.
- Reserved cooking liquid: Add a small amount to loosen the chicken and help it warm through.
- Shredded cheese: Cheddar, Monterey Jack, mozzarella, pepper jack, or a Mexican blend all work. Choose a cheese that melts smoothly.
- Flour tortillas: Large flour tortillas are easiest to fold and flip. If you use smaller tortillas, use less filling so they do not fall apart in the skillet.
How to Make a Shredded Chicken Quesadilla
Make the filling
Cook the peppers and onion until they soften and pick up a little color, then stir in the shredded chicken with just enough reserved cooking liquid to warm it through. This gives the filling more flavor before it goes into the tortilla. If you see liquid sitting in the pan, let it cook for another minute before assembling the quesadillas.
Build the quesadillas
Add cheese to the tortilla first, spoon the chicken filling over it, then sprinkle a little more cheese on top before folding the tortilla over. That cheese-on-both-sides layer helps everything melt evenly and makes the quesadilla easier to flip. Try not to overfill the tortilla since a thinner, even layer cooks better.
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Cook until crisp and golden
Cook the quesadillas over medium heat until the tortillas are golden and the cheese is melted inside. Medium heat gives the center time to warm before the outside gets too dark. Let the quesadillas sit for about a minute before slicing so the filling settles.
Tips for the Best Shredded Chicken Quesadilla
- Warm cold chicken before assembling: If the chicken is straight from the fridge, warming it with the peppers and onion helps the cheese melt faster in the skillet.
- Do not overfill the tortillas: A thinner, even layer is easier to flip and less likely to spill into the pan.
- Adjust the heat as needed: If the tortilla is browning before the cheese melts, lower the heat and give the center more time.
- Wipe the skillet between batches: If cheese or filling spills into the pan, wipe it out before cooking the next quesadilla so it does not burn.
Easy Ways to Change the Flavor
- Classic shredded chicken quesadillas: Use Slow Cooker Mexican Shredded Chicken for the version written here. Since it is already seasoned, it only needs to be warmed with the peppers and onion.
- Plain shredded chicken quesadillas: Use Dutch Oven Shredded Chicken, Instant Pot Shredded Chicken, rotisserie chicken, or another plain cooked chicken. Toss it with Chicken Taco Seasoning and a small splash of broth before adding it to the skillet.
- BBQ chicken quesadillas: Use Crockpot BBQ Chicken or Instant Pot BBQ Chicken for a sweeter, smoky version.
- Buffalo chicken quesadillas: Use Instant Pot Buffalo Chicken for a spicier version. I like this one with sour cream or Avocado Cream Sauce.
- Vegetable swaps: Mushrooms, zucchini, corn, or jalapeños can work here. Cook off extra moisture before adding the chicken so the quesadillas still crisp in the skillet.
- Lower-carb option: Use lower-carb tortillas if you want the same filling in a lower-carb meal.
How to Serve These for Taco Night
- For toppings, serve the quesadillas with Pico de Gallo, Guacamole, sour cream, or Avocado Cream Sauce. If you want a herby sauce with more heat, Peruvian Green Sauce is also really good with the crisp tortillas and cheesy chicken filling.
- For a fuller taco night plate, add Cilantro Lime Rice or Spanish Cauliflower Rice. If you are feeding more people, serve these with Baked Chicken Tacos or Shredded Chicken Nachos so everyone can grab what they want.
- For another quesadilla option, try my Steak Quesadilla. It is a great way to use leftover Air Fryer Steak when you want the same crispy tortilla and melted cheese, but with steak instead of chicken.
How to Store and Reheat Quesadillas
- Store: Keep leftover quesadillas in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze cooked quesadillas, but the texture is best when they are made fresh or reheated from the fridge.
- Reheat: Reheat them in a skillet or air fryer to bring back the crisp texture. The microwave works when you need it, but the tortilla will be softer.
Recipe FAQs
Cook the peppers and onion before adding them to the tortilla, and do not add too much liquid to the chicken. If the filling looks wet in the skillet, let it cook for another minute before assembling the quesadillas.
Cheddar, Monterey Jack, pepper jack, mozzarella, and Mexican cheese blends all work well. Choose a cheese that melts easily because it helps the quesadilla hold together.
Yes, but they are crispiest right after cooking. For the best make-ahead option, prep the filling in advance, then assemble and cook the quesadillas when you are ready to eat.
Shredded Chicken Quesadilla
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Ingredients
- 1 ½ cups Slow Cooker Mexican Shredded Chicken, click for recipe, or another shredded cooked chicken (see notes for ideas)
- 1 tbsp Olive Oil
- 1 Red Bell Peppers, chopped
- 1 green bell peppers, chopped
- ½ Red Onion, chopped
- ½ tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- 1 tsp Smoked Paprika
- ¼ cup Reserved Chicken Juice, for moisture, or broth
- 2 cups Shredded Cheese, cheddar, mozzarella, or Mexican blend
- 5 tortillas, flour
For Serving
- Sour Cream
- Guacamole, click for recipe
- Pico de Gallo, click for recipe
- fresh cilantro
Instructions
- Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the chopped red bell pepper, green bell pepper, and red onion. Season with the salt, black pepper, and smoked paprika. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly charred in spots.
- Warm the chicken filling: Add the shredded chicken to the skillet with the vegetables. Pour in the reserved chicken juice and stir to combine. Cook for 2 to 3 minutes, until the chicken is warmed through and the filling looks lightly saucy, not dry. Remove from the skillet and set aside.
- Assemble the quesadilla: Reduce the heat to medium. Place one tortilla in the skillet. Sprinkle cheese over one half of the tortilla, add some of the chicken and vegetable mixture, then top with a little more cheese. Fold the tortilla over the filling.
- Cook until crisp: Cook for 2 to 3 minutes per side, until the tortilla is golden and crisp and the cheese is melted. Adjust the heat as needed so the tortilla crisps without burning.
- Repeat with the remaining quesadillas: Continue with the rest of the tortillas, adding more cheese and filling as needed.
- Serve: Slice and serve hot with sour cream, Guacamole, pico de gallo, and fresh cilantro.
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Recipe Notes
- Use seasoned chicken when possible: Slow Cooker Mexican Shredded Chicken works well because it is already tender and flavorful. If using Dutch Oven Shredded Chicken, Instant Pot Shredded Chicken, or rotisserie chicken, add Chicken Taco Seasoning and a small splash of broth or reserved cooking liquid.
- Keep the filling from getting too wet: Add just enough liquid to loosen the chicken. If you see liquid sitting in the skillet, let the filling cook for another minute before adding it to the tortilla.
- Use cheese under and over the filling: This helps the quesadilla melt evenly and hold together when you flip it.
- Do not overfill the tortilla: A thinner, even layer is easier to flip and helps the tortilla crisp.
- Cook over medium heat: If the pan is too hot, the tortilla can brown before the cheese melts. Lower the heat if needed.
- Reheat for crisp texture: Reheat leftovers in a skillet or air fryer. The microwave works, but the tortilla will be softer.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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