20 Delicious Shredded Chicken Quesadillas Recipes Ultimate

Craving a quick, cheesy, and oh-so-satisfying meal? Look no further than shredded chicken quesadillas—your new weeknight hero! Whether you’re feeding a crowd, prepping ahead, or just treating yourself, these 20 mouthwatering recipes promise crispy tortillas, melty cheese, and endless flavor combos. From smoky BBQ to zesty lime-cilantro, there’s a quesadilla here for every craving. Ready to dig in? Let’s get cooking!

Classic Shredded Chicken Quesadillas

These cheesy, crispy quesadillas are a weeknight hero—packed with tender shredded chicken and just the right amount of spice.

Ingredients:

• 2 cups shredded cooked chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, divided
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream and salsa, for serving

Instructions:

1. In a bowl, toss the shredded chicken with 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
2. Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then place one tortilla in the skillet. Sprinkle 1/3 cup cheese over half the tortilla, followed by 1/2 cup chicken, 2 tbsp diced bell pepper, and 1 tbsp red onion. Top with another 1/3 cup cheese and fold the tortilla over.
3. Cook for 2–3 minutes per side until golden and crisp, pressing lightly with a spatula. Repeat with remaining butter, tortillas, and filling.
4. Slice each quesadilla into wedges and garnish with cilantro (if using). Serve warm with sour cream and salsa.

The secret? Letting the cheese melt into every nook of the chicken for that irresistible pull-apart texture.

Tip: For extra crunch, brush the tortillas with butter before folding—it takes the crisp factor to the next level!

Spicy Shredded Chicken Quesadillas

These quesadillas pack a punch with tender shredded chicken, melty cheese, and just the right amount of heat—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 1/4 cup sour cream (for serving)
• 1/4 cup salsa (for serving)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add shredded chicken, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat and cook for 2–3 minutes until fragrant. Remove from heat and mix in diced red bell pepper and cilantro.
2. On a clean surface, lay out flour tortillas. Sprinkle half of each tortilla with Monterey Jack and cheddar cheese, then top with the spicy chicken mixture and another layer of cheese. Fold tortillas in half.
3. Wipe the skillet clean and return to medium heat. Cook each quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy with melted cheese.
4. Slice into wedges and serve with sour cream and salsa.

The smoky-spicy chicken paired with the gooey, double-cheese combo makes these quesadillas irresistibly craveable—plus, they’re sturdy enough to hold all those fillings without falling apart!

Tip: For extra crispiness, brush the outside of the tortillas with a little olive oil before cooking.

Cheesy Shredded Chicken Quesadillas

These quesadillas are the ultimate comfort food—crispy, cheesy, and packed with tender shredded chicken for a meal that’s ready in minutes.

Ingredients:

• 2 cups shredded cooked chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, divided

Instructions:

1. In a bowl, toss the shredded chicken with 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt until evenly coated.
2. Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then place one tortilla in the skillet. Sprinkle 1/4 of the Monterey Jack and cheddar cheeses evenly over half of the tortilla, followed by 1/2 cup chicken, 1 tbsp red onion, and 1 tbsp cilantro. Fold the tortilla over and press gently.
3. Cook for 2–3 minutes per side until golden and crispy, flipping once. Repeat with remaining tortillas, adding 1/2 tbsp butter to the skillet each time.
4. Slice into wedges and serve warm.

The double-cheese blend melts into gooey perfection, while the smoky cumin and paprika give the chicken a bold, cozy flavor.

Tip: For extra crunch, cook the quesadillas in a dry skillet first to toast the tortilla, then add butter for the final crisp.

BBQ Shredded Chicken Quesadillas

These smoky-sweet quesadillas are a crowd-pleaser, with tender shredded chicken and melty cheese crisped to perfection—ideal for game day or weeknight dinners.

Ingredients:

• 2 cups cooked shredded chicken
• 1/2 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup finely diced red onion
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, softened
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions:

1. In a bowl, toss the shredded chicken with 1/2 cup BBQ sauce, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder until evenly coated.
2. Heat a large skillet over medium-low heat. Spread 1/2 tbsp butter on one side of a tortilla and place it butter-side down in the skillet.
3. Sprinkle 1/4 cup cheddar cheese and 1/4 cup Monterey Jack cheese over half the tortilla. Top with 1/2 cup BBQ chicken and 1 tbsp diced red onion, then fold the tortilla over.
4. Cook for 3–4 minutes per side until golden and crisp, flipping carefully with a spatula. Repeat with remaining tortillas and filling.
5. Slice into wedges and serve warm.

The caramelized BBQ sauce seeps into the cheese, creating pockets of tangy-sweet flavor in every bite—no dipping sauce required!

Tip: For extra crunch, press the quesadilla lightly with a spatula while cooking.

Buffalo Shredded Chicken Quesadillas

These Buffalo Shredded Chicken Quesadillas pack all the spicy, cheesy goodness of wings into a crispy handheld meal—perfect for game day or a quick weeknight dinner.

• 2 cups shredded cooked chicken
• 1/3 cup Buffalo hot sauce
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, melted
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Ranch or blue cheese dressing, for serving

1. In a bowl, toss the shredded chicken with Buffalo hot sauce until evenly coated.
2. In a separate bowl, mix Monterey Jack, cheddar, blue cheese (if using), garlic powder, and onion powder.
3. Heat a large skillet over medium. Brush one side of a tortilla with melted butter and place it butter-side down in the skillet.
4. Sprinkle half the cheese mixture over the tortilla, then spread half the Buffalo chicken evenly on top. Add another tortilla and press lightly.
5. Cook for 3–4 minutes until the bottom is golden and crisp. Brush the top tortilla with melted butter, then flip and cook for another 3–4 minutes until the cheese melts. Repeat for the second quesadilla.
6. Slice into wedges and serve with ranch or blue cheese dressing for dipping.

The magic here? The blue cheese crumbles melt into the gooey mix, adding a tangy punch that balances the heat. Tip: For extra crunch, cook the quesadillas in a panini press or grill them outdoors!

Pesto Shredded Chicken Quesadillas

These pesto shredded chicken quesadillas are a flavor-packed twist on the classic, with melty cheese, tender chicken, and herby pesto all crisped up in a golden tortilla.

Ingredients:

• 2 cups shredded cooked chicken
• 4 large flour tortillas (10-inch)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/3 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, toss the shredded chicken with 1/3 cup pesto, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Place one tortilla in the skillet and sprinkle half with 1/4 cup mozzarella and 2 tbsp Parmesan. Top with half the pesto chicken mixture, then another 1/4 cup mozzarella and 2 tbsp Parmesan. Fold the tortilla over and press lightly.
3. Cook for 3–4 minutes per side until golden and crisp, flipping carefully with a spatula. Repeat with the remaining tortillas and filling.
4. Slice into wedges and serve warm.

The pesto adds a bright, herby kick that pairs perfectly with the gooey cheese—no dipping sauce needed!

Tip: For extra crispiness, brush the outside of the tortillas with a little extra olive oil before cooking.

Avocado Shredded Chicken Quesadillas

These Avocado Shredded Chicken Quesadillas are the perfect mix of creamy, cheesy, and just a little smoky—ready in under 30 minutes for a fuss-free weeknight win.

• 2 cups shredded cooked chicken
• 1 ripe avocado, diced
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 medium flour tortillas
• 1 tbsp olive oil

1. In a bowl, toss the shredded chicken with diced avocado, Monterey Jack cheese, cilantro, lime juice, smoked paprika, garlic powder, and salt until evenly combined.
2. Heat olive oil in a large skillet over medium heat. Place one tortilla in the skillet and spoon half of the chicken mixture onto one side. Fold the tortilla over and press lightly with a spatula.
3. Cook for 3–4 minutes per side, flipping once, until the tortilla is golden and the cheese is melted. Repeat with the remaining tortilla and filling.
4. Slice into wedges and serve warm. The smoky paprika and creamy avocado make these quesadillas extra satisfying—no dipping sauce needed!

Tip: For extra crispiness, brush the outsides of the tortillas with a little extra olive oil before cooking.

Spinach and Shredded Chicken Quesadillas

These cheesy, protein-packed quesadillas are a weeknight lifesaver—loaded with tender chicken, fresh spinach, and just the right amount of kick.

Ingredients:

• 2 cups shredded cooked chicken
• 2 cups fresh baby spinach, roughly chopped
• 1 1/2 cups shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• Sour cream and salsa, for serving (optional)

Instructions:

1. In a bowl, toss the shredded chicken with 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt until evenly coated.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté for 1–2 minutes until just wilted. Remove from the skillet and set aside.
3. Lay one tortilla flat and sprinkle 1/4 of the cheese evenly over half. Top with 1/2 cup chicken, a handful of spinach, and another 1/4 of the cheese. Fold the tortilla over to seal.
4. Wipe the skillet clean and return to medium heat. Cook the quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy. Repeat with remaining tortillas.
5. Slice into wedges and serve warm with sour cream and salsa if desired.

The smoked paprika adds a subtle depth to the chicken, while the double layer of cheese ensures every bite is gloriously gooey.

Tip: For extra crunch, brush the outsides of the tortillas with a little melted butter before cooking.

Jalapeño Shredded Chicken Quesadillas

These spicy, cheesy quesadillas pack a punch with tender shredded chicken and just the right amount of heat from fresh jalapeños.

Ingredients:

• 2 cups shredded cooked chicken
• 1 large jalapeño, seeds removed and finely diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, divided
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a bowl, mix the shredded chicken, diced jalapeño, Monterey Jack cheese, cheddar cheese, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until well combined.
2. Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then place one tortilla in the skillet. Spread half of the chicken mixture evenly over the tortilla, then top with another tortilla.
3. Cook for 3-4 minutes until the bottom is golden and crispy. Carefully flip using a spatula, adding another 1/2 tbsp butter to the skillet as it cooks. Cook for another 3-4 minutes until the cheese is melted and the second side is golden. Repeat with remaining tortillas and filling.
4. Slice into wedges and sprinkle with fresh cilantro if desired.

The double-cheese blend melts into gooey perfection while the jalapeño adds a bright kick that cuts through the richness.

Tip: For extra crispy edges, press down lightly on the quesadilla with your spatula while cooking.

Black Bean Shredded Chicken Quesadillas

These quesadillas are packed with smoky-spiced chicken, creamy black beans, and melty cheese—perfect for a quick weeknight dinner that feels like a fiesta.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro
• 4 large flour tortillas (10-inch)
• 2 tbsp olive oil, divided

Instructions:

1. In a bowl, toss the shredded chicken with black beans, Monterey Jack, cheddar, red onion, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and cilantro until evenly combined.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Place one tortilla in the skillet, then spread half of the chicken mixture evenly over one half. Fold the tortilla over and press lightly. Cook for 3–4 minutes per side until golden and crispy, then transfer to a plate. Repeat with remaining oil, tortilla, and filling.
3. Slice each quesadilla into 3 wedges and serve warm.

The smoked paprika and cumin give the chicken a deep, cozy flavor that pairs perfectly with the gooey cheese and tender beans—no boring quesadillas here!

Tip: For extra crunch, brush the tortillas lightly with oil before folding.

Cilantro Lime Shredded Chicken Quesadillas

These zesty quesadillas are packed with bright, fresh flavors and come together in under 30 minutes—perfect for a quick weeknight win!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 1/2 cups shredded Monterey Jack cheese
• 4 medium flour tortillas
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a bowl, toss the shredded chicken with cilantro, lime juice, cumin, garlic powder, and salt until evenly coated.
2. Heat a large skillet over medium heat. Brush one side of each tortilla lightly with olive oil.
3. Place one tortilla oil-side down in the skillet. Sprinkle 1/3 cup cheese evenly over half the tortilla, top with a quarter of the chicken mixture, then another 1/3 cup cheese. Fold the tortilla over to seal.
4. Cook for 2–3 minutes per side until golden and crispy, and the cheese is melted. Repeat with remaining tortillas.

The lime and cilantro cut through the richness of the cheese, while the cumin adds just the right smoky depth—no bland quesadillas here!

Tip: For extra crunch, press the quesadilla gently with a spatula while cooking.

Garlic Parmesan Shredded Chicken Quesadillas

These Garlic Parmesan Shredded Chicken Quesadillas are a crispy, cheesy dream with a garlicky twist—perfect for a quick weeknight dinner or game-day snacking.

• 2 cups shredded cooked chicken
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 tbsp unsalted butter, melted
• 2 tbsp minced garlic
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (optional, for garnish)

1. In a bowl, mix the shredded chicken with minced garlic, garlic powder, oregano, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium heat. Brush one side of a tortilla with melted butter and place it butter-side down in the skillet.
3. Sprinkle 1/4 cup mozzarella and 1 tbsp Parmesan over half of the tortilla. Top with 1/2 cup of the seasoned chicken, then another 1/4 cup mozzarella and 1 tbsp Parmesan. Fold the tortilla over and press lightly.
4. Cook for 3–4 minutes per side until golden and crisp, flipping once. Repeat with remaining tortillas and filling.
5. Slice into wedges and garnish with fresh parsley if desired.

The double hit of fresh garlic and nutty Parmesan takes these quesadillas to the next level—crispy outside, gooey inside, and packed with flavor in every bite.

Tip: For extra crunch, cook the quesadillas in a panini press or grill pan!

Sweet Corn Shredded Chicken Quesadillas

These quesadillas are a weeknight hero—packed with juicy chicken, sweet corn, and melty cheese, they come together in just 20 minutes!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 cup sweet corn kernels (fresh or frozen, thawed)
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 2 tbsp butter, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a bowl, toss the shredded chicken with the corn, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt.
2. Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then add one tortilla. Sprinkle half of it with 1/4 cup cheese, followed by half the chicken mixture and another 1/4 cup cheese. Fold the tortilla over and press gently.
3. Cook for 2–3 minutes per side until golden and crisp. Repeat with remaining butter, tortillas, and filling.
4. Slice into wedges and serve with cilantro and lime.

The smoky cumin and sweet corn balance perfectly against the gooey cheese—it’s a flavor combo you’ll crave!

Tip: For extra crunch, spread a thin layer of mayo on the tortillas before assembling—it crisps up beautifully.

Pineapple Shredded Chicken Quesadillas

Sweet, smoky, and a little spicy—these quesadillas are a tropical twist on a weeknight favorite, with juicy pineapple balancing the savory chicken.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup diced fresh pineapple (or canned, drained)
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 medium flour tortillas
• 1 tbsp olive oil (for cooking)

Instructions

1. In a bowl, toss the shredded chicken with diced pineapple, red onion, cilantro, lime juice, smoked paprika, cumin, and salt until evenly coated.
2. Heat a large skillet over medium heat. Brush one side of each tortilla lightly with olive oil.
3. Place one tortilla oil-side down in the skillet. Sprinkle half with 1/4 cup Monterey Jack and 1/4 cup cheddar cheese, then top with half the chicken mixture. Fold the tortilla over and press gently.
4. Cook for 3–4 minutes per side until golden and crispy, flipping carefully. Repeat with remaining tortillas and filling.
5. Slice into wedges and serve warm.

The caramelized pineapple adds a sticky-sweet contrast to the smoky spices, while the gooey cheese holds everything together in crispy perfection.

Tip: For extra kick, add a pinch of chili powder to the chicken mixture or serve with a drizzle of hot honey.

Chili Lime Shredded Chicken Quesadillas

These zesty quesadillas pack a punch with bright lime, smoky chili, and melty cheese—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Juice of 1 lime (about 2 tbsp)
• 4 large flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Sour cream and lime wedges, for serving

Instructions:

1. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and juice of 1 lime until evenly coated.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then shred with forks.
3. Layer tortillas with shredded cheese, chicken, and cilantro. Fold in half and cook in a dry skillet over medium heat for 2–3 minutes per side until golden and crispy.
4. Slice into wedges and serve with sour cream and lime wedges.

The tangy lime cuts through the rich cheese, while the chili-spiced chicken adds just the right kick—no boring quesadillas here!

Tip: For extra crunch, brush the tortillas with a little oil before cooking.

Ranch Shredded Chicken Quesadillas

These quesadillas pack a punch with juicy ranch-seasoned chicken and melty cheese—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 2 cups shredded cooked chicken
• 1/4 cup ranch dressing
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, softened

Instructions:

1. In a bowl, toss the shredded chicken with ranch dressing, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium heat. Spread 1/2 tbsp butter on one side of a tortilla, then place it butter-side down in the skillet.
3. Sprinkle 1/4 cup cheddar and 1/4 cup Monterey Jack cheese over half the tortilla, then top with 1/2 cup of the chicken mixture. Fold the tortilla over and press lightly.
4. Cook for 3–4 minutes per side, flipping once, until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
5. Slice into wedges and serve warm.

The smoky ranch seasoning and double-cheese combo make these quesadillas irresistibly savory—no dipping sauce needed!

Tip: For extra crunch, cook the quesadillas in a panini press or grill pan.

Thai Peanut Shredded Chicken Quesadillas

These Thai Peanut Shredded Chicken Quesadillas are a fun mashup of creamy peanut sauce, tender chicken, and melty cheese—all crisped up in a tortilla for the ultimate weeknight win.

• 2 cups shredded cooked chicken
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (or more to taste)
• 1/2 tsp garlic powder
• 4 large flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1 tbsp vegetable oil
• 2 tbsp chopped cilantro (for garnish)

1. In a bowl, whisk together the peanut butter, soy sauce, honey, lime juice, sriracha, and garlic powder until smooth. Toss with the shredded chicken until evenly coated.
2. Heat a large skillet over medium heat. Brush one side of a tortilla lightly with vegetable oil, then flip it over. Sprinkle 1/3 cup cheese evenly over half the tortilla, top with 1/2 cup of the chicken mixture, then another 1/3 cup cheese. Fold the tortilla over.
3. Cook for 2–3 minutes per side, pressing gently with a spatula, until golden and crisp. Repeat with remaining tortillas and filling.
4. Slice each quesadilla into wedges and garnish with cilantro.

The magic here? The peanut sauce caramelizes slightly as it cooks, creating sticky-sweet edges against the gooey cheese. Serve with extra sriracha for dipping!

Tip: Short on time? Use rotisserie chicken and store-bought peanut sauce (just thin it with a splash of water to make it spreadable).

Taco Seasoned Shredded Chicken Quesadillas

These quesadillas are packed with smoky, spicy shredded chicken and melty cheese—perfect for a quick weeknight dinner that everyone will love.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream and salsa, for serving

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 6–7 minutes per side until fully cooked (165°F internal temp). Transfer to a plate and shred with two forks.
2. Return shredded chicken to the skillet. Sprinkle with 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and cook for 1 minute to toast the spices.
3. Lay out tortillas and evenly divide the chicken and 2 cups Monterey Jack cheese between them, folding each in half.
4. Wipe the skillet clean and heat over medium. Cook each quesadilla for 2–3 minutes per side until golden and crispy, pressing lightly with a spatula.
5. Slice into wedges and garnish with cilantro (if using). Serve with sour cream and salsa.

The smoky taco seasoning clings to every strand of juicy chicken, while the cheese gets irresistibly crispy at the edges—no one can resist that first bite!

Tip: For extra crunch, brush the tortillas lightly with oil before cooking.

Caramelized Onion Shredded Chicken Quesadillas

These quesadillas are a cozy weeknight win, with sweet caramelized onions and tender shredded chicken tucked between crispy tortillas.

Ingredients:

• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 cups shredded cooked chicken
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-low. Add the onion, salt, and sugar. Cook for 20 minutes, stirring occasionally, until deeply golden. Transfer to a bowl.
2. In the same skillet, warm the remaining 1 tbsp olive oil over medium heat. Add the chicken, cumin, and smoked paprika. Toss for 2 minutes until fragrant. Remove from heat.
3. Layer one tortilla with 1/2 cup cheese, half the chicken, half the onions, 1 tbsp cilantro, and a squeeze of lime juice. Top with another tortilla.
4. Cook in a dry skillet over medium heat for 3 minutes per side, pressing lightly, until golden and crisp. Repeat with remaining ingredients.

The magic here? Letting the onions cook low and slow—their sweetness balances the smoky chicken perfectly.

Tip: For extra crunch, brush the tortillas with a little oil before cooking.

Smoky Chipotle Shredded Chicken Quesadillas

These quesadillas pack a punch with smoky chipotle and melty cheese—perfect for a quick weeknight dinner or game-day snacking.

Ingredients:

• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp minced chipotle in adobo (plus 1 tsp adobo sauce)
• 1/2 tsp salt
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• Sour cream and lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add shredded chicken, cumin, smoked paprika, chipotle in adobo, adobo sauce, and salt. Cook for 3–4 minutes, stirring until fragrant and evenly coated.
2. Lay tortillas flat. Sprinkle half of each tortilla with Monterey Jack cheese, then top with the chicken mixture, red onion, and cilantro. Fold tortillas in half.
3. Heat a clean skillet over medium-low heat. Cook each quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until golden and cheese melts.
4. Slice into wedges and serve with sour cream and lime wedges.

The smoky chipotle and tangy lime balance beautifully against the creamy cheese—no boring quesadillas here!

Tip: For extra crispiness, brush the outsides of the tortillas with a little olive oil before cooking.

Conclusion

With 20 mouthwatering shredded chicken quesadilla recipes to choose from, there’s something here for every craving! Whether you’re a fan of classic flavors or bold twists, these recipes are sure to become weeknight favorites. Don’t forget to try a few, share your top picks in the comments, and pin this roundup for easy access. Happy cooking!