Name: Best Chicken Quesadilla Recipe
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 1 large or 2 small ripe peaches, thinly sliced ((no need to remove skin)); 3/4 cup chopped cooked chicken; 3 ounce brie cheese. No need to remove rind. ((8 slices 1/4 inch thick). ); 1 tablespoon (or more) of chopped fresh basil ((or chives)); 4 teaspoon spicy sweet chili sauce ((or to taste)); 2 flour tortillas 6-8 inch; Balsamic glaze for a drizzle finish Note 1 ((optional))

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Our best chicken quesadilla recipe with fresh basil, spicy sweet chili sauce, peaches, brie and a Balsamic glaze drizzle couldn’t be easier.

Perfect for summer or any weeknight meal.

In the lazy days of summer, with some leftover chicken on hand and some juicy ripe peaches, you can have a snack, dinner or appetizer on the table in just over 10 minutes. I’m definitely good with that.

There are hundreds of quesadilla combos to choose from of course. We’ve made several suggestions below. I like to include a cheese, fruit or veggie, sauce and protein component.

My main inspiration for this recipe was peaches which have just come into season in Ontario Canada. I also had some chicken and brie in the fridge, so…. 🙂

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.

And I think I mentioned how easy these chicken quesadillas are to make. I use a bottled balsamic glaze as a final drizzle), but I’ve added instructions on how to make your own if you prefer.

Tailor To Your Taste

Vegetarian option: Leave out the chicken. Just as good!
If you don’t like spice/heat, leave out the sweet chili sauce and drizzle on a bit of honey or maple syrup
Add a small amount of butter to the pan instead of the oil for a richer flavor.
Use mango instead of peaches.

Tips: How To Make Chicken Quesadillas

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. 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.
Spray the pan or the tortillas with oil for added crispiness.

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

Other quesadilla fillings

The options for filling combinations you can try 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 chopped beef/hamburger, BBQ sauce and cheddar
chopped ham, scrambled eggs, caramelized onions, cheddar
Gruyere cheese and fig or peach jam
salsa and cheese
olive tepanade, chopped ripe tomatoes and Monterey Jack cheese

Ingredients: peaches, brie, chicken, balsamic glaze, sweet chili sauce, tortillas, fresh basil.

filling placed on half of tortilla in pan — Heat pan to medium. Spray with oil. Place tortilla in pan and layer fillings on half of tortilla.

half tortilla folded over filled tortilla half in pan — Fold over other half of tortilla to make a half moon. Cook for 2 minutes.

moon shaped quesadilla cooking in pan — Flip and cook another couple of minutes until golden brown.

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

What to serve with quesadillas

If you want to go with a Mexican theme, try them with gazpacho (chunky or smooth) or Mexican rice. I also love to serve these chicken quesadillas with a tropical fruit salad or a no bake berry crumble at the end of the meal.

As an alternative to quesadillas, you might want to try our easy vegetarian fajitas.

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4.94 from 15 votes