Our Ultimate Chicken Quesadillas have a perfect ratio of chicken, creamy beans and gooey cheese. The only quesadilla recipe you’ll ever need!
Scale
Ingredients
For The Chicken:
- 2 1/2 cups cooked, shredded chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fajita seasoning (can swap taco seasoning)
- 1/4 teaspoon cumin
For The Refried Beans:
- 16 ounce can refried beans
- 1/4 cup sour cream
- 1/3 cup salsa
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fajita seasoning (can swap taco seasoning)
- 1/4 teaspoon cumin
For The Quesadillas:
- 8 taco size flour tortillas
- 4 cups shredded Mexican blend cheese
- 4.5 ounce can diced green chilis
- 4 tablespoons vegetable or canola oil, divided
Instructions
- Place the shredded chicken in a bowl. Add the garlic powder, fajita seasoning and cumin and toss to combine.
- Add the refried beans to another bowl along with the sour cream, salsa, garlic powder, fajita seasoning and cumin. Stir to combine.
- Place two tortillas on a board. Spread a layer of the bean mixture onto each tortilla. Next add about 1/2 cup of cheese on top of one of the tortillas with beans, spreading in an even layer. Add a heaping 1/2 cup of the chicken on top of the cheese in an even layer. Add a heaping tablespoon of the diced green chilis, scattered around on top of the chicken, followed by another 1/2 cup of the cheese.
- Place the other tortilla (refried bean side down) on top of the quesadilla. Repeat the process to make 3 more quesadillas.
- Heat a large non stick skillet over medium heat. Add 1 tablespoon of the oil to the skillet, then place one quesadilla in the pan, swirling around to coat in the oil. Place a plate on top of the quesadilla and press down slightly.
- Let the quesadilla cook for 2 minutes. Check to see that the bottom is browned and then flip the quesadilla over to cook the other side. There should be enough oil in the skillet for the second side, but add a drizzle more if needed. Cook for another 2 minutes on the second side until the tortilla is brown and crispy on both sides. Use a spatula to remove the quesadilla from the skillet to a board. Cover the quesadilla with foil to keep it warm while you cook the remaining quesadillas.
- Cut the chicken quesadillas into quarters for dinner and into eighths for appetizers.
Recipe Notes
You can keep the quesadillas in a warm, 300 degree oven until ready to serve. This quesadilla recipe makes 4 large quesadillas which will feed 4 – 6 for dinner or 8 for appetizers.
Store: Let the quesadillas cool completely, then store leftover quesadillas in a resealable bag or container in the refrigerator for 3 days.
Reheat: Place the quesadillas on a sheet pan lined with parchment paper and place into the oven at 400 for 7-8 minutes until warmed though. If the quesadillas are cut into wedges the will heat up faster than a whole quesadilla.
- Category: Appetizer, Dinner
- Method: Stove Top
- Cuisine: American / Tex-Mex
