Chicken Quesadillas

5 from 4 votes

Chicken Quesadillas

Packed with loads of flavor, these easy to make Chicken Quesadillas are a tasty twist on a Mexican classic! Filled with tender sautéed chicken breast, lots of cheddar cheese, crispy bacon, and topped with creamy avocado, this is a deliciously satisfying combination of flavors!

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Lunch

Cuisine: Mexican

Keyword: chicken quesadillas

Servings:

Calories: 724kcal

Author: Joanna Cismaru

Ingredients

8 strips bacon
½ cup green onions chopped
3 medium chicken breasts boneless, skinless
salt and pepper to taste
8 large flour tortillas
1 cup mild cheddar cheese shredded
2 tablespoons butter melted
1 to 2 avocado smashed
2 limes

US Customary - Metric

Instructions

Preheat the oven to 425°F (218°C) and get a baking sheet ready.
Cook the bacon in a skillet until crisp. Transfer it to a paper towel lined plate to drain some of the fat. Discard the bacon fat from the pan except about one teaspoon.
Add the diced green onion to the skillet and cook it for about 2 minutes to soften them up, then transfer them to a bowl and set aside. Then add the chicken breast to the pan and cook it for about 5 to 7 minutes per side or until the chicken is cooked through. Season with the salt and black pepper to finish. Finally, transfer the chicken to a bowl or cutting board and shred it using a couple forks.
Lay a flour tortilla flat on a cutting board and layer it with chicken on half of the tortilla, following by some bacon, green onions and cheddar cheese. Fold in half and press down on it gently. Place this on the baking sheet and repeat with remaining tortillas and ingredients. You should have enough ingredients for 4 quesadillas.
Brush the top of the quesadillas with a little bit of melted butter, transfer the baking sheet to the oven and bake for 8 to 10 minutes, turning them halfway through, if necessary. With my oven they crisped up on the bottom as well so I didn’t need to flip them over, but all ovens are different.
Carefully remove the quesadillas from the oven, cut in half, top them with some smashed avocado and squeeze some fresh limes over them.

Notes

Don’t discard the bacon fat. The pan does not need to be cleaned between cooking the bacon and the chicken. Using just a teaspoon of the bacon drippings to cook the chicken adds loads of flavor.
Make sure to watch your quesadillas in the oven, you don’t want the outsides to burn, you just want them nicely browned!
Try different combinations of ingredients and customize this recipe to your liking. Make it your own!
Leftover quesadillas will keep in the fridge for up to 5 days in an airtight container. To reheat, put them in the microwave for a few minutes on medium power or in a toaster oven at 350°F (177°C) for about 5 minutes.
Chicken quesadillas can also be stored in the freezer for up to 3 months when wrapped well in plastic wrap. Then you can reheat them from frozen in the oven at 350°F (177°C) for about 15 to 20 minutes.

Nutrition