Easy Cheesy Chicken Quesadilla Recipe

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This easy cheesy chicken quesadilla recipe with brie cheese, peaches, fresh basil, spicy sweet chili sauce and a balsamic glaze drizzle is gooey and bursting with fresh flavors in just over 10 minutes.

Make them for a quick lunch, an easy meal on busy weeknights or a fresh appetizer at your next party.

stack of cheesy chicken quesadilla wedges on cutting board.

Quesadillas are classic Mexican cuisine, but we are taking some license here to create a unique twist with wonderful flavor and a few simple ingredients. You won’t be disappointed.

What to expect

The flavor combination is really interesting and has a little bit of sweet heat if you care to add it. The outside is crispy. The inside is melty and delicious.

Once you have made a few quesadillas, you’ll become a whiz. Then you can start experimenting with different fillings. We have several suggestions below.

Ingredients – tailored to your taste

tortillas, fresh basil leaves, peaches, brie cheese, sweet chili sauce, balsamic reduction, chopped chicken.

Tortillas – We used flour tortillas because they’re easier to work with than corn tortillas. Or try spinach and sundried tomato flour tortillas. Most come in small, medium and large sizes. Use whatever fits your skillet.

Chicken: Keep things simple with chopped leftover chicken or store-bought rotisserie chicken.

Cheese: We are using brie cheese for this chicken quesadilla recipe. Feel free to use any of your melty favorite cheeses. Some good options are Mozzarella cheese, Cheddar cheese, Monterey jack cheese, Colby jack, pepper Jack, a Mexican grated blend, Gruyere, Fontina, Havarti.

Other fillings: Thinly sliced fresh peaches, fresh basil leaves and a dab of spicy sweet chili sauce (this is optional but delish).

Garnish: Add a little pizzazz with a drizzle of balsamic glaze on your pan-fried quesadillas. I use a bottled balsamic glaze, but I’ve added instructions on how to make your own if you prefer or leave it out if you prefer.

Variations and Substitutes

Vegetarian option: Leave out the chicken. Just as good!
Gluten-free option: buy gluten free tortillas
Low carb version: buy low carb tortillas and skip the sweet chili sauce.
Substitutes:
- Instead of sweet chili sauce, drizzle on a bit of honey or maple syrup
- Use mango, apricots, thinly sliced apples or pears instead of peaches.
Add a small amount of butter to the pan instead of the oil for a richer flavor.
Check out a list of other tasty filling combinations below.

Step by step instructions…

filling layers on half a tortilla in skillet. — Heat pan to medium. Spray with oil or use a little butter. Place tortilla in a large skillet and layer fillings on half of the tortilla.

tortilla folded over in half in skillet. — Fold tortilla over to make a half-moon. Cook for 2 minutes.

quesadilla flipped over to cook other side in skillet. — Flip and cook another couple of minutes until the cheese melts and they are golden brown.

two chicken quesadilla wedges on cutting board drizzled with balsamic reduction. — Transfer to cutting board and cut in 2-4 wedges. Drizzle on balsamic glaze.

one chicken quesadilla wedge held up in someone's fingers.

Tips

Get all your ingredients prepped ahead, then build and cook the quesadillas right in the skillet (or pancake griddle).

Most agree that the half-moon technique is best and easiest. In other words, use one tortilla, fill half of it, then fold it in half before flipping instead of trying to flip two separate tortillas with the filling in between.

Don’t fill the tortillas too much or the filling will leak out. Keep it simple.

If your tortilla has dried out, wrap it in a damp paper towel and microwave it for 30 seconds to create a soft flour tortilla again.

Recipe FAQs

What cheeses don’t melt well?

Certain cheeses don’t melt very well such as queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese.

How long can these quesadillas sit out?

For food safety purposes, you should not leave leftover quesadillas sitting out longer than a couple of hours.

How do I prevent soggy quesadillas?

The key to getting a crispy flour tortilla is to spray the tortilla with oil or add a touch of oil (or butter) to the skillet. Pan fry it until it is crispy and golden brown.

What to serve with quesadillas

If you want to go with a Mexican-style theme, try the chicken quesadillas with gazpacho (chunky or smooth), black beans, refried beans or Mexican rice.

A tropical fruit salad or a no bake berry crumble makes a nice ending to a quesadilla meal.

Other filling ideas

The options for filling combinations are endless. Rummage in your fridge and see what you can come up with. A few suggestions…

sauteed mushrooms, baby spinach and fontina cheese
peach salsa and harvarti cheese
chopped olives, peppers and feta cheese
sauteed ground beef, BBQ sauce and cheddar
chopped ham, scrambled eggs, caramelized onions, cheddar
Gruyere cheese and fig or peach jam
chunky salsa or Pico de Gallo and cheese
olive tapenade, chopped ripe tomatoes and Monterey Jack cheese

Shortcuts

We’re using leftover rotisserie chicken, a bottled spicy sweet chili sauce and a bottled balsamic reduction/glaze.
You can also buy shredded cheese instead of the brie.

Make ahead, store, freeze

Store leftovers in an airtight container for up to 4 days. Reheat in a nonstick pan over medium heat (or a microwave if you don’t mind a limp quesadilla).

To freeze: flash freeze on a tray for 30 minutes, then place in an airtight container in the freezer for up to 2 months. Reheating instructions are in the recipe notes.

Other Mexican-inspired recipes

For a super easy recipe, try our easy cheese quesadillas. Or as an alternative – our easy vegetarian fajitas.

Other favorites are grilled shrimp tacos or Mexican style spaghetti squash.

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