Chili’s Chicken Quesadilla Recipe

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Avatar Author's default profile picture Team Published: March 14, 2020 Modified: October 20, 2021

This recipe is the perfect way to make use of leftover chicken. Simply mix it up with some cheese and onions and you have a simple, yummy homemade quesadilla.

Chili’s Chicken Quesadilla Recipe

How To Make Chili's Chicken Quesadilla

5 from 1 vote
Prep: 5 mins
Cook: 50 mins
Total: 55 mins


  • 4 cups pre-roasted chicken, (can be dark or white meat), shredded
  • cups monterey jack cheese, grated and divided
  • 1 cup cherry tomatoes, halved
  • oz yellow onions, sliced
  • 2 tbsp vegetable oil
  • 2 cloves garlic, sliced
  • 4 large tortilla wraps
  • salt and ground black pepper, to season
  • cooking spray

To Serve:

  • ¼ cup condiments of your choice

For Garnish:

  • tsp cilantro


  1. Heat up oil in a wide skillet over medium heat. Add the onions and saute until caramelized, roughly 5 to 8 minutes.

  2. Add the garlic and tomatoes. Saute briefly, then transfer into a mixing bowl.

  3. Add the chicken and ½ cup cheese, season with salt and pepper, then mix to combine.

  4. Grease a clean skillet with cooking spray and heat over medium heat.

  5. Place the tortilla wrap and add roughly 1½ cups of the chicken mixture on half of the wrap.

  6. Sprinkle roughly ½ cup of the cheese, then fold the other side over and press so that the cheese makes it stick closed. Heat to further melt the cheese and turn the exterior golden brown, roughly 3 to 5 minutes.

  7. Flip and do the same on the other side. Repeat until you have done all 4 tortillas.

  8. When done, cut into four and serve. Garnish with cilantro.


  • Calcium: 287mg
  • Calories: 189kcal
  • Carbohydrates: 11g
  • Cholesterol: 31mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Potassium: 124mg
  • Protein: 10g
  • Saturated Fat: 7g
  • Sodium: 295mg
  • Sugar: 2g
  • Vitamin A: 363IU
  • Vitamin C: 6mg
Nutrition Disclaimer
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