Crispy Three Cheese Chicken Quesadilla Recipe with Leftover Chicken
A quick, easy, and delicious quesadilla recipe using leftover chicken and a blend of three cheeses for a crispy, melty, and flavorful meal perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ cups (225 g) leftover cooked chicken, shredded or chopped
- 2 large flour tortillas (8–10 inch / 20–25 cm)
- ½ cup (60 g) shredded mozzarella cheese
- ½ cup (60 g) shredded sharp cheddar cheese
- ¼ cup (30 g) shredded pepper jack cheese
- 2 tablespoons (30 ml) unsalted butter or oil for cooking
- Optional: 2 tablespoons (30 g) diced green onions
- Optional: jalapeños or mild chili flakes to taste
- Optional: sour cream or guacamole for serving
Instructions
- In a mixing bowl, combine 1 ½ cups shredded leftover chicken with ½ cup mozzarella, ½ cup sharp cheddar, and ¼ cup pepper jack cheeses. Add diced green onions or jalapeños if desired. Mix gently to combine.
- Heat a non-stick skillet or cast iron pan over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the surface evenly.
- Lay one flour tortilla flat on a plate or cutting board. Spread the chicken and cheese mixture evenly over half the tortilla, leaving about ½ inch from the edge. Fold the tortilla over to create a half-moon shape.
- Transfer the folded quesadilla to the hot pan. Cook for 3-4 minutes until the bottom is golden and crispy. Carefully flip it over, add the remaining 1 tablespoon butter to the pan’s edge, and cook another 3-4 minutes until golden and cheese is melted.
- Press down lightly with a spatula to check crispness. Adjust heat if browning too fast.
- Remove from pan and let rest for 1-2 minutes to allow cheese to set.
- Cut into wedges and serve warm with sour cream, guacamole, or salsa.
Notes
If leftover chicken is dry, toss with olive oil or salsa before mixing with cheese to keep filling juicy. Control heat to avoid burning tortillas. Rest quesadilla before slicing to prevent cheese from oozing out. For gluten-free, use corn tortillas but watch heat to avoid cracking.
Nutrition
- Serving Size: 1 quesadilla (half o
- Calories: 425
- Sugar: 2
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 30
Keywords: quesadilla, chicken quesadilla, leftover chicken recipe, three cheese quesadilla, quick dinner, easy meal, cheesy quesadilla