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
What to serve with quesadillas
If you want to go with a Mexican theme, try them with gazpacho (chunky or smooth) or Mexican rice. Or try them with a pastina soup with veggies starter. 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.
Best Chicken Quesadilla Recipe
- 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)
- MAKE THE QUESADILLAS: Heat 10-12 inch cast iron or non stick skillet to medium. Spray skillet with oil. Place two tortillas in skillet. Half of each tortilla can stand up along the side of the skillet if you don't have room. On half of each tortilla, layer chicken, peaches, basil. Drizzle on some sweet chili sauce then add brie on top. Fold over tortilla to make two half circles/moons. Let cook for about 2 minutes per side or until golden brown and cheese is melted. (TIP: If desired, place a heavy skillet on top of quesadillas while cooking to keep layers in place.) Transfer to cutting board.
- SERVE: Cut each quesadilla into 2-4 wedges, slicing down firmly with a knife. Drizzle with balsamic glaze if using. Note 1.
- To make your own balsamic glaze: Heat 1/4 cup Balsamic Vinegar and 1/2 Tablespoon honey, maple syrup or brown sugar in a saucepan until it start to bubble. Lower the heat a bit and continue cooking for 5-6 minutes until reduced by half and it coats the back of a spoon. (I often use a store bought balsamic reduction/glaze)