Chicken Quesadillas (Easy Tex-Mex Recipe)

Tex-Mex Chicken Quesadillas

Chicken quesadillas are one of those meals that feel comforting, familiar, and incredibly satisfying — and here’s a fun fact: they’re not traditionally Mexican.

In Mexico, a quesadilla is usually just cheese folded into a corn tortilla. Once you add meat, it becomes something else — like a sincronizada or a taco pirata.

Along la frontera, we use flour tortillas, and that’s where this Tex-Mex version comes from. Cheesy, chicken-filled, and filling!

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Yield

This recipe makes 8–10 large quesadillas

Ingredients

For the Chicken

• 3 tablespoons oil

• 2 teaspoons salt, divided

• ½ teaspoon ground black pepper

• Splash of chicken broth

• ⅓ cup lime juice

  
  

For the Quesadillas

• 8-10 Flour tortillas

• Shredded cheese (Oaxaca, Monterey Jack, or mozzarella

Optional Toppings

• Salsa

• Aguacate (avocado)

• Sour cream

• Pico de gallo

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Cooking Instructions for Chicken Quesadillas

Step 1: Boil and Shred the Chicken

Bring a pot of water to a boil and add the chicken. Season the water with 1 teaspoon of salt, cover, and let it cook for about 30 minutes, or until the chicken shreds easily with two forks.

This is a great step to meal prep ahead of time. You can cook and shred the chicken earlier in the day — or even the day before — so dinner comes together faster and with less stress.

Step 2: Season the Chicken

Place the shredded chicken in a bowl and add:

• 3 tablespoons oil

• Remaining 1 teaspoon salt

• Black pepper

• Lime juice

• A splash of chicken broth

Add just enough broth to the lime juice to make about ½ cup of liquid total. This keeps the chicken juicy without making the quesadillas soggy. Mix everything well so the chicken is evenly coated.

Heat a pan over medium heat and transfer the chicken to the pan. Cook just long enough for the flavors to soak in — no more than 5 minutes. Since the chicken is already cooked, this step is all about building flavor, not cooking it further.

Step 3: Cook the Tortillas

If you’re using pre-cooked tortillas, you can skip this step and save time.

For ready-to-cook tortillas, heat a skillet over medium heat. Once hot, add a tortilla and cook for about 30 seconds, then flip. I use my usual two-flip method — cooking each side for about 30 seconds and flipping only twice.

You can use your fingers, a spatula, or wooden tongs. Cook all the tortillas first, then move on to assembling the quesadillas.

Step 4: Assemble the Quesadillas

Have your tortillas, cheese, and chicken ready.

Find the side of the tortilla that is more cooked and add a generous handful of cheese to that side. Fold the tortilla over and place it on the hot skillet.

Cook for about 30 seconds per side, flipping once, just until the cheese melts and the tortilla turns golden. Keep an eye on it so the tortilla doesn’t burn.

Once the quesadilla is ready, place it on a plate and open it. Add the seasoned chicken inside, then finish it with any toppings you like. I love using salsa and aguacate, but sour cream, pico de gallo, or any of your favorite toppings work just as well.

They’re perfect on their own or paired with rice and beans.

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Storing and Reheating

Storing Leftovers

If you have any leftovers — which I highly doubt 😉 — wrap the quesadillas in a paper towel and place them in a zipper-top bag or airtight container. They’ll keep in the refrigerator for up to 3 days.

Reheating

Reheat quesadillas in a skillet or pan over medium heat for the best texture. This helps bring back that crisp tortilla and melty cheese. Try to avoid the microwave if possible — it tends to soften the tortillas and make them soggy.

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FAQ

Are chicken quesadillas Mexican?

No — they’re Tex-Mex. Traditional Mexican quesadillas are typically made with just cheese and served on a corn tortilla.

Can I use pre-cooked tortillas?

Yes! They save time and work great! I like cooking my tortillas myself because they taste fresher, but both options work well for this recipe.

Why add lime to the chicken?

The lime brightens the flavor and balances the richness of the cheese. Plus, we love lime on the Tex-Mex border — it’s used generously in so many dishes.

Can I meal prep this recipe?

Absolutely. The chicken can be boiled and shredded ahead of time.

Easy Recipes to Make Next

• Pico de Gallo

• Mexican Ground Beef Filling

• Huevos Ahogados

• Easy Street Tacos