Chicken Quesadillas


Want to whip up a quick and easy meal? Try making Mexican style quesadillas.

I also made tomato salsa and guacamole, both yummy additions to the quesadillas. In case you want to prepare those yourselves, I’ve included the recipes for those too. And while you’re at it, throw in some tortilla chips and don’t forget the margarita!!


Chicken Quesadillas
Serves approximately 3 -4
In preparing the quesadillas, I prefer to fill just half of the tortilla. This way, it will be so much easier to flip it over.


  • 1 -2 tbsp canola oil / olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, pureed / chopped finely
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 2 pieces chicken breasts, boneless and skinless, cut in cubes 3/4″or if preferred smaller
  • 4 tbsp fajita or taco seasoning
  • salt and pepper, to tast
  • Tortillas as needed, store bought
  • 6 tbsp butter or more, as needed
  • 2 – 3 cups grated cheese (cheddar, monterey jack, extra old fort, your preference)
  1. In a skillet, heat oil and add the chicken and sprinkle with the fajita / taco seasoning. Season with salt and pepper. Once the chicken is fully cooked set it aside in a bowl.
  2. In the same skillet, add oil if needed. Sweat the onions, followed by garlic cloves and then the red and bell peppers. 2 -3 minutes will do. Add the chicken and give it a good mix. Cook for a minute then set aside in a clean bowl.
  3. In a clean skillet, melt about 1 tbsp butter. Place one tortilla and make sure coat the tortilla with enough butter, it helps to move it around the skillet.
  4. Now add enough of the cooked chicken to cover half the tortilla, then add a generous amount of cheese. Fold over the half to cover and slightly press the tortilla.
  5. Cook until cheese is melted and the tortilla surface has been toasted but not burned.
  6. Repeat steps 3, 4 and 5 until all of the filling has been used up.

Tomato Salsa
Recipe can easily be doubled or halved, depending on how much you are serving. 
Serves approximately 2 – 4

  • 2 cups of tomatoes, seeded, finely chopped
  • 1/2 cup onion, finely chopped
  • 1garlic cloves, pureed or grated
  • 1/2 cup of cilantro, chopped finely
  • 1 jalapeno, finely chopped, seeded
  • 1 lime, zest it before cutting and juicing
  • salt and pepper to taste

This can be done using your food processor. Personally, I like to chop it up by hand.

Place tomatoes, onion,  cloves, cilantro and jalapeno in a small bowl. Add lime zest and lime juice. add salt and pepper to taste. Mix everything together and let the flavours develop for a couple of hours.

Recipe can easily be doubled or halved, depending on how many you are serving. 
Serves approximately  2


  • 1 avocado, pitted and mashed
  • 1/2 – 3/4 cup of the tomato salsa prepared, depending on how big the avocado is
  • 2 tsp lime juice
  • salt and pepper, to taste

Mix everything together and season with salt and pepper.


  1. I was obsessed with chicken quesadillas in my late teens and now that I’m married to a half Bolivian, my mother-in-law prepares quesadillas every time I request it!

    Also, I stumbled upon your blog from the FBC – love that you’re situated in Canada and your roots go back to the Philippines. Same here! (Except that I was born here, but both of my parents are from the Philippines). I would love to connect! I’ve been food blogging for a couple of months now and I love it.

    Lisa Favre

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.