Easy Cheesy Chicken Quesadilla Recipe
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.
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 – 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…
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
Certain cheeses don’t melt very well such as queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese.
For food safety purposes, you should not leave leftover quesadillas sitting out longer than a couple of hours.
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. Or a nice chilled sweet corn soup with buttermilk and herbs.
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.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Easy Cheesy Chicken Quesadilla Recipe
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. Note 1 (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 2 (optional)
Instructions
- MAKE THE 2 QUESADILLAS: Heat 10-12 inch (25- 30 cm) cast iron or non stick skillet to medium heat. 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 leaves. Drizzle on some sweet chili sauce then add brie on top. Fold over tortillas 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 or pizza cutter. Drizzle with balsamic glaze if using.
Recipe Notes
- Cheese alternatives: Some good choices for melty cheeses are Mozzarella cheese, Cheddar cheese, Monterey jack cheese, Colby jack, a Mexican grated blend, Gruyere, Fontina, Havarti.Â
- To make your own balsamic glaze: I often use a store bought balsamic reduction/glaze but you can also make your own: 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.Â
- Variations and substitutes:Â
- 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.
- Instead of sweet chili sauce, 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, apricots, thinly sliced apples or pear instead of peaches.
- Make ahead:Â
- To freeze: flash freeze on a tray for 30 minutes, then place in an airtight container in the freezer for up to 2 months.
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- To reheat: Stovetop – heat on medium-high heat for 1 minute per side. Microwave – on High in 30 second increments (it won’t be crisp this way). Toaster oven – preheat the oven to 350°F/177C and place the quesadilla on a baking sheet. Bake for 5 to 7 minutes, flipping it once, until it’s hot and the cheese is melted.
- To freeze: flash freeze on a tray for 30 minutes, then place in an airtight container in the freezer for up to 2 months.
Aside from this being one of the best quesadillas I have ever eaten, the recipe was so user friendly!!(especially for a beginner cook like myself). I loved the photos that served as good checkpoints to see if I was doing everything right. The quesadillas were so crispy and your suggested add-ins made it unbeatable. Will for sure be adding this into the dinner rotation!!
I have a feeling you won’t be a beginner for long Leah. Thanks for taking the time to leave a comment 🙂
Absolutely amazing!! I love the ability to really customize this recipe to my own tastebuds. This ones a keeper!!
Glad you like them! I hope you’ll keep trying new versions. Thanks for leaving a comment.