Chicken quesadillas
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Chicken quesadillas are the ultimate quick‑comfort meal — crispy on the outside, gooey and cheesy on the inside, and packed with flavour. With tender chicken, melty cheese and your favourite fillings, they come together in minutes and make the perfect weeknight dinner or speedy lunch.
They’re a brilliant all‑rounder too: simple to make, endlessly customisable and always a hit with the whole family. Whether you keep them classic or load them up with veggies, they’re guaranteed to disappear fast — and they’re a great way to use up any leftover roast chicken.
Serving Suggestions for Chicken Quesadillas
- Crispy tortilla chips — for scooping up any leftover fillings or dips.
- Simple green salad — light, crisp and perfect for balancing the gooey cheese.
- French fries or potato wedges — classic, comforting and always a hit.
- Mexican rice or tomato rice — adds warmth and makes the meal more substantial.
- Guacamole — creamy, fresh and ideal for dipping.
- Salsa or pico de gallo — bright, zesty and great for cutting through the richness.
- Sour cream — cool and tangy alongside the warm, cheesy quesadillas.
- Corn on the cob — buttery, sweet and a lovely contrast to the savoury filling.
- Refried beans or black beans — hearty, protein‑packed and perfect on the side.
- Extra grilled peppers and onions — add colour, sweetness and a fajita‑style feel.
Chicken quesadillas
Ingredients
- 3 large chicken breasts, cooked and sliced or any left over roast chicken
- 8 flour tortillas
- 1 bunch of spring onions, sliced
- grated cheddar cheese
- tomato puree
- dried oregano
Optional
- you can replace the tomato puree and oregano for tomato salsa
Instructions
- Lay out 4 of the tortillas on a chopping board. Spread each one with some tomato puree and sprinkle over some dried oregano. Divide the chicken, spring onions and cheese between them, top each one with another tortilla.
- Heat a large non-stick frying pan over a medium flame – no need to add oil. Add one tortilla sandwich to the pan and cook for approx 2 mins, pressing down firmly with a spatula, until the quesadilla is crisp and light golden brown on the bottom.
- Remove pan from the heat, place a large plate over the pan and turn the pan upside down to turn the quesadilla out on to the plate. Slide the quesadilla back into the pan, uncooked side down and cook for a further 2mins.
- Repeat with the remaining quesadillas until all are cooked. Cut into quarters and serve immediately with salad and French fries.
- It really is as simple as that….enjoy!