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Bonus: Make it with fresh, canned, or frozen corn!

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Try this with my homemade salsa and guacamole. (more…)

Serve this with some homemade guacamole, nacho cheese sauce or easy white queso!

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Serve this with alongside some guacamole and homemade salsa and check out my recipe for Nacho Cheese Sauce next!

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This pairs perfectly with my Homemade Salsa and Velveeta Queso!

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Pair this with my homemade salsa and guacamole, and try my easy White Queso recipe next!

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Serve these quesadillas with homemade salsa, guacamole, and my cowboy queso!

I am psyched to have nailed down the secrets to success when it comes down to making super crispy, restaurant-style chicken quesadillas.

No more soggy tortillas, I am promising you right now that you will hear a serious crunch when you follow these steps!

Ingredients

• Chicken
• Cajun Seasoning
• Flour Tortillas
• Shredded Cheese
• Black Beans
• Cilantro
• Onions
• Garlic
• Bell Peppers
• Olive Oil

The filling choices for these quesadillas are totally flexible. Aside from what’s in this recipe, you can also use corn, mushrooms, tomatoes, Jalapeños, and a variety of cheeses!

How to Make Crispy Chicken Quesadillas

Use flour tortillas

Flour tortillas will hold the cheese and fillings together much better than corn tortillas.

Let the cooked ingredients cool

This will give you extra crispy results and prevent the tortilla from getting soggy.

Don’t use any oil in the pan

This will prevent the tortilla from crisping. At most, use a small amount of butter just to achieve a nice browned color.

Don’t stack two tortillas on top of each other

Instead, spread the filling over half of one quesadilla. Let the entire surface area crisp on the stove top and then fold the tortilla in half once the cheese is melted, there’s no need to flip and the entire quesadilla will be crispy!

• ½ of a cup of filling per quesadilla is a good rule of thumb.

See below for an easy visual!

Freezing Them

Believe it or not, quesadillas make a wonderful freezer food.

• Let the cooked quesadillas cool completely.
• Wrap each in foil and freeze in a labeled freezer bag.
• To reheat, place the frozen/wrapped tortilla in a 350 degree Fahrenheit oven until heated through, about 15 minutes.
• 

What to Serve with Quesadillas

• Homemade Salsa
• Guacamole
• Cowboy Queso Dip
• Creamy Cilantro Lime Dressing

Try These Next!

• Salsa Chicken
• Copycat Taco Bell Mexican Pizza
• Taco Casserole
• Creamy Chicken Tortilla Soup
• Southwest Salad (with Cilantro Lime Dressing)

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Print

Chicken Quesadillas

This cheesy chicken quesadilla recipe is restaurant quality with a super crispy outside with a warm cheesy filling. Add black beans, peppers, onions, Cajun seasoning, and more!

Course Appetizer, Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 304kcal

Author Stephanie

Ingredients

• 1 Tablespoon olive oil
• ½ onion finely diced
• ¼ bell pepper diced
• 2 cloves garlic minced
• 1/3 cup black beans drained and rinsed
• 1 Tablespoon Cajun seasoning
• 1 cup Tyson Grilled & Ready Chicken Breast Strips
• ½ cup Monterey jack cheese shredded
• ½ cup cheddar cheese shredded
• 4 (8-inch) flour tortillas
• 1 Tablespoon butter optional
• Cilantro to garnish or you may add to the filling.

Instructions

• Shred the cheese and set aside, allow it to come to room temperature if possible.
• Heat the olive oil in a large pan over medium heat.
• Add the onions, diced peppers, and garlic. Cook for 2 minutes.
• Use a silicone spatula to stir in the black beans. Heat for 1 minute.
• Remove from the heat and let them cool.
• Add the cooked chicken strips to the pan. Sprinkle on the Cajun seasoning and toss to coat.
• Cook until heated through, 3-5 minutes. Remove from heat. Let them cool, then dice into smaller pieces.
• Clean the pan and add ¼ of the tablespoon of butter over low heat. You want just a small amount for extra crispy results.
• Add no more than ½ cup of filling per quesadilla, and only add the filling to the top half.
• Begin with 1/8 cup of cheese, followed by the vegetables, beans, and chicken, and top with another 1/8 cup of cheese.
• Cover the pan and allow the cheese to melt, about 3 minutes.
• Use a spatula to fold the bottom half of the tortilla over the fillings. Press down gently. Remove from heat.
• Repeat for all quesadillas.
• Cut each folded tortilla into 2 slices to make 2 quesadillas.
• Serve with salsa, guacamole, and sour cream.

Nutrition

Calories: 304kcal | Carbohydrates: 22g | Protein: 14g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 411mg | Potassium: 244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1432IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg