Simple and Easy Chicken Cheese Quesadilla
SIMPLE and EASY Chicken Cheese Quesadilla 🌮 is a easy Mexican recipe that serves 2. 350 calories per serving. Recipe by Abi Marquez on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $7.90 total, $3.95 per serving
Ingredients
- 2 pieces Flour Tortilla (large, 10‑inch flour tortillas)
- 0.5 cup Mozzarella Cheese (shredded)
- 0.5 cup Cheddar Cheese (shredded)
- 0.5 cup CDO Chicken Flakes (drained; pre‑cooked chicken flakes in broth)
- 0.5 piece Red Bell Pepper (diced)
- 0.5 piece Green Bell Pepper (diced)
- 1 tablespoon Butter (unsalted, softened)
- 1 teaspoon Vegetable Oil (for cooking chicken flakes)
- 2 tablespoons Salsa (for serving)
- 2 tablespoons Sour Cream (for serving)
- 1 tablespoon Fresh Cilantro (chopped, for garnish)
Instructions
Dice Bell Peppers
Dice the red and green bell peppers into small, uniform cubes.
Time: PT2M
Grate Cheese
Grate the mozzarella and cheddar together using a fine grater.
Time: PT1M
Drain Chicken Flakes
Place the CDO chicken flakes in a fine mesh sieve and let excess broth drain completely.
Time: PT1M
Heat Pan and Warm Chicken
Heat the skillet over medium heat, melt the butter, add the oil, then stir in the drained chicken flakes and heat for 1‑2 minutes.
Time: PT2M
Temperature: medium heat
Assemble Quesadilla
Lay one tortilla in the pan, sprinkle half the cheese, add the warmed chicken flakes, sprinkle the diced peppers, top with the remaining cheese, and fold the tortilla over.
Time: PT1M
Cook Quesadilla
Cook for about 2 minutes until the bottom is golden brown, then flip and cook another 2 minutes until the cheese is fully melted and the tortilla is crisp.
Time: PT4M
Temperature: medium heat
Slice and Serve
Transfer the quesadilla to a cutting board, let rest 30 seconds, cut into three wedges, and serve with salsa, sour cream, and a sprinkle of chopped cilantro.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: High protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Flour Tortilla: Corn tortilla, Whole wheat tortilla
- Instead of Mozzarella Cheese: Cheddar cheese, Monterey Jack
- Instead of Cheddar Cheese: Mozzarella, Colby
- Instead of CDO Chicken Flakes: Shredded rotisserie chicken, Canned chicken
- Instead of Red Bell Pepper: Any red pepper, Red onion
- Instead of Green Bell Pepper: Any green pepper, Green onion
- Instead of Butter: Oil
- Instead of Vegetable Oil: Any neutral oil
- Instead of Salsa: Pico de gallo
- Instead of Sour Cream: Greek yogurt
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Skillet
- Grater
- Chef’s Knife
- Cutting Board
- Spatula
- Measuring Spoons (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Heat Pan and Warm Chicken
- Assemble Quesadilla
- Cook Quesadilla
Chef Tips from the Video
- Use a medium‑heat setting; too high will burn the tortilla before the cheese melts.
- Press the quesadilla with a clean kitchen towel or a heavy pan for a uniform crisp.
Troubleshooting
Tortilla becomes soggy.
Make sure the chicken flakes are well drained and the pan is hot before adding the tortilla. Cook each side until crisp.
Cheese does not melt.
Reduce the heat slightly and cover the pan for 30 seconds to trap steam, which helps melt the cheese.
Filling spills out when folding.
Do not overfill; use about 1/4 cup of each filling per tortilla and press gently with a spatula.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet or microwave.
Freezer: Freeze uncooked assembled quesadillas (wrapped tightly) for up to 1 month. Thaw in the fridge before cooking.
Room temperature: Do not leave cooked quesadilla at room temperature for more than 2 hours.
Make-Ahead Tips
- Dice the bell peppers and store in an airtight container in the fridge.
- Grate the cheese ahead of time and keep refrigerated.
- Drain and pat dry the chicken flakes; they keep well for a day.
Frequently Asked Questions
What is the cultural significance and history of quesadillas in Mexican cuisine?
Quesadillas originated in central Mexico as a simple street‑food snack, traditionally made with corn tortillas and melted cheese. Over time they evolved to include a variety of fillings like meats, vegetables, and beans, reflecting regional tastes.
What are the traditional regional variations of quesadillas across Mexico?
In Oaxaca, quesadillas are often made with corn tortillas and filled with Oaxacan cheese (quesillo). In the north, flour tortillas and hearty fillings such as grilled beef or chicken are common. Some regions add squash blossoms or huitlacoche for a unique twist.
How is a quesadilla traditionally served in Mexican households?
A classic quesadilla is cut into wedges and served hot, accompanied by fresh salsa, guacamole, or a drizzle of crema. It is often enjoyed as a snack (antojito) or as part of a larger meal with beans and rice.
During which celebrations or occasions are quesadillas commonly enjoyed in Mexican culture?
Quesadillas are a staple at family gatherings, festivals, and street fairs because they are quick to prepare and easy to share. They are especially popular during weekend brunches and after‑school snacks.
How does this Easy Chicken Flake Quesadilla fit into the broader Tex‑Mex cuisine tradition?
Tex‑Mex cuisine blends Mexican flavors with American convenience, and this recipe mirrors that by using pre‑cooked CDO chicken flakes for speed while keeping authentic elements like cheese, peppers, and salsa.
What are the authentic traditional ingredients for a classic Mexican quesadilla versus acceptable substitutes used here?
Traditionally, quesadillas use corn tortillas, Oaxacan cheese, and simple fillings like mushrooms or chorizo. In this recipe, flour tortillas, a mozzarella‑cheddar blend, and CDO chicken flakes are convenient substitutes that still deliver flavor.
What other Mexican dishes pair well with this Easy Chicken Flake Quesadilla?
Serve it alongside refried beans, Mexican rice, guacamole, or a fresh cucumber‑lime salad for a balanced meal that highlights the quesadilla’s richness.
What makes this Easy Chicken Flake Quesadilla special or unique in Tex‑Mex cuisine?
The use of CDO chicken flakes, which are already seasoned and cooked in broth, cuts prep time dramatically while still delivering a savory, juicy chicken flavor that pairs perfectly with the melty cheese and crisp tortilla.
What are the most common mistakes to avoid when making this Easy Chicken Flake Quesadilla?
Common errors include overfilling the tortilla, using wet chicken flakes, cooking on too high heat (burns tortilla), and not allowing the cheese to melt before cutting. Follow the critical steps and keep the heat medium.
Why does this recipe use pre‑cooked CDO chicken flakes instead of fresh chicken breast?
CDO chicken flakes are already cooked and seasoned, which eliminates the need for marinating or grilling, allowing the entire quesadilla to be assembled and cooked in under five minutes while still delivering deep flavor.
Can I make this Easy Chicken Flake Quesadilla ahead of time and how should I store it?
Yes, you can pre‑dice the peppers and grate the cheese, storing them separately in the refrigerator. Assemble the quesadilla just before cooking, or freeze the assembled uncooked quesadilla for up to a month and cook directly from frozen.
What does the YouTube channel Abi Marquez specialize in?
The YouTube channel Abi Marquez focuses on quick, family‑friendly Latin‑American and Tex‑Mex recipes, emphasizing minimal ingredients, fast preparation, and approachable cooking techniques for home cooks.
How does the YouTube channel Abi Marquez's approach to Mexican cooking differ from other Mexican cooking channels?
Abi Marquez prioritizes speed and convenience, often using pre‑made ingredients like CDO chicken flakes, while still preserving authentic flavors. Other channels may focus more on traditional, time‑intensive methods.
Last updated: August 31, 2026
