Smoked Chicken and Cheddar Quesadillas Recipe with Pico de Gallo

This Quesadillas recipe, is packed with ooey-gooey cheddar cheese and succulent smoked chicken, all smothered in a fresh Pico de Gallo salsa. Easy to make and delicious!

quesadillas recipe on plank

I’m certain each of us here could sound off about all of the things there isn’t time for.  “Not enough hours in the day!” we would say and heads would nod in agreement.  Dinner, for me, sometimes feels like one of them, but I’m bound and determined to make eating dinner together at home a priority.

It’s pure chaos sometimes getting everyone around a table with a hot meal in front of them, but practice is making it easier and the payoff– watching Ever’s expressions as she eats, entranced as Parker regale’s us with tales of her school day, and the feeling you get knowing where every ingredient came from and what exactly is in your food– is all worth it.

How To Make This Quesadillas Recipe – Step by Step

  • Heat a large griddle or 2 frying pans to medium high heat.
  • Heat the oven to 250 degrees fahrenheit.
  • Melt the butter and add the cumin, stirring to combine.
  • Coat one side of each of the eight tortillas with the butter using a pastry brush.  Brush the bottom of the frying pan as well.
  • Place two tortillas butter side up on the pans or griddle. Once they become warm flip both and add 1/4 c. cheese followed by 1/2 c. chicken followed by 1/4 c. cheese to one of the tortillas and then top with the second warmed tortilla.  Cook for an additional few minutes until the bottom begins to become crispy, then flip and cook additionally until the second side is also crispy.
  • Remove from  heat and place on a baking sheet in the warmed oven.
  • Repeat with the remaining ingredients until all four quesadillas are made.
  • Serve with pico, avocado and sour cream.

cut quesadillas

Is This Quesadillas Recipe Gluten Free?

Just in case the ooey, gooey cheese didn’t give it away, these Smoked Chicken and Cheddar Quesadillas are not gluten-free, paleo, or Whole30. It’s not Keto and would probably account for way too many weight watchers points.

But you know what it is? Delicious! Fast! And something the whole family can enjoy around the dinner table on a night when there just isn’t enough time to expertly slice and sauté.  Pour yourself a margarita and pat yourself on the back because dinner got made sister and that is a win!

What’s The Difference Between Salsa and Pico de Gallo?

Pico de gallo, referred to as salsa fresco, is a type of salsa. It’s a fresh, uncooked mixture of chopped tomatoes and onions, cilantro, fresh chiles, lime juice, and salt. … While traditional salsa has a thinner consistency with more liquid, pico de gallo is chunky, with each chopped ingredient distinctly visible.

Pico de Gallo works so well in this quesadillas recipe because it doesn’t turn the quesadillas soggy and adds a wonderful freshness to each bite!

Cheese Variations For This Quesadillas Recipe

I’ve used cheddar and it works so well but there are other semi-hard cheeses that melt perfectly and all have great flavor. Asadero and Oaxaca are more Authentic options for Mexican Quesadillas.

  • Cheddar
  • Moneterey jack
  • Colby Jack
  • Asadero
  • Oaxaca cheese

 

close up of quesadillas recipe

Top Tips For This Quesadillas Recipe

  • Freshly grated cheese (as opposed to pre-shredded cheese) melts best.
  • You can use rotisserie chicken in this recipe, for extra ease!
  •  Be sure your pan is large enough to accommodate the quesadilla lengthwise, so it can get nice and toasty from end to end.
  • You want a moderate heat that will slowly melt the cheese and crisp the tortillas without scorching them. Reduce the heat as necessary and then make sure to cook each side long enough that they get deeply golden and crisp. Crispiness is key.
  • You can’t sandwich large hunks of ingredients in a quesadilla—they’ll fall out, and you’ll end up with hot cheese dripping down your chin. Awkward. Chop them up small!

top down shot of quesadillas

Check Out These Other Chicken Recipes

Have you tried this Quesadillas recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Smoked Chicken and Cheddar Quesadillas with Pico de Gallo

cheesy, smoky and delicious chicken quesadillas with a gorgeous pico de gallo
Course Main Course
Cuisine Mexican
Keyword chicken quesadillas, pico de gallo recipe, quesadillas recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 quesadillas
Calories 1075kcal
Author Jen Pinkston

Ingredients

for the quesadillas

  • 2 tbsp. butter
  • 1/4 tsp. cumin
  • 8 flour tortillas
  • 2 cups shredded smoked or rotisserie chicken divided
  • 2 c. sharp cheddar cheese divided

for the pico de gallo (you can always buy store bought if you prefer or don't have time)

  • 1/4 c. chopped onion
  • 3/4 c. chopped tomato
  • 2 tbsp. chopped cilantro
  • 1 small jalapeño chopped
  • 1 tbsp lime juice

for garnish / toppings (optional)

  • for garnish / toppings: optional
  • 2 avocados
  • sour cream
  • 2 limes cut into 6 wedges each

Instructions

  • Heat a large griddle or 2 frying pans to medium high heat.
  • Heat the oven to 250 degrees fahrenheit.
  • Melt the butter and add the cumin, stirring to combine.
  • Coat one side of each of the eight tortillas with the butter using a pastry brush.  Brush the bottom of the frying pan as well.
  • Place two tortillas butter side up on the pans or griddle. Once they become warm flip both and add 1/4 c. cheese followed by 1/2 c. chicken followed by 1/4 c. cheese to one of the tortillas and then top with the second warmed tortilla.  Cook for an additional few minutes until the bottom begins to become crispy, then flip and cook additionally until the second side is also crispy.
  • Remove from  heat and place on a baking sheet in the warmed oven.
  • Repeat with the remaining ingredients until all four quesadillas are made.
  • Serve with pico, avocado and sour cream.

Nutrition

Calories: 1075kcal | Carbohydrates: 48g | Protein: 72g | Fat: 68g | Saturated Fat: 33g | Cholesterol: 245mg | Sodium: 1678mg | Potassium: 1223mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2143IU | Vitamin C: 32mg | Calcium: 981mg | Iron: 5mg

 

Photography by Katie Jameson

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  2. THis looks so good!! I’m going to stay with my grandma on the other side of the state for a few days and this looks like an easy dinner I can make us!

    Jennifer
    Effortlessly Sophisticated






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