I would consider myself pretty accomplished in the kitchen, but there was one super simple dish that I just couldn’t get right for years—a quesadilla! It sounds simple: it’s just cheese and filling melted on a tortilla, but my quesadillas always turned out soggy or burnt.

So a few years ago, I took it upon myself to conquer quesadilla making—for myself and for you folks! And I’m happy to report that after lots of testing, I have absolutely nailed the best method for making a chicken quesadilla. The resulting quesadilla is flavorful and gooey on the inside, a little crispy on the outside, and perfect for dipping in sour cream or guacamole! Chicken quesadillas are now a staple in our house. We have them for easy dinners. I pack them in school lunches. I am a chicken quesadilla rock star!

How do you make chicken quesadillas?

If you start with cooked chicken (like from a rotisserie chicken!), chicken quesadillas come together in about 15 minutes, start to finish. Here’s how to do it:

1. Sauté some peppers, onion, and garlic until fragrant. Add the chicken and some taco seasoning to the veggies.
2. Butter a tortilla on one side (flour, gluten-free, and grain-free tortillas all work well). A buttered tortilla takes your quesadilla to the next level!
3. Drop a tortilla into a hot skillet, butter side down, and sprinkle cheese over the entire tortilla. Then, put the chicken filling on half of the tortilla.
4. Cook until the cheese starts to melt, and then fold the tortilla in half and press with a spatula to seal.
5. After a few minutes, flip the quesadilla over to crisp up the other side.
6. Slice and serve!

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