Crispy Chicken Quesadillas (Restaurant-Style!)

This is a sponsored conversation written by me on behalf of Tyson® Foods, Inc. The opinions and text are all mine.

These crispy, restaurant-style chicken quesadillas are loaded with juicy chicken, black beans, onions and peppers, seasoning, and lots of warm, melty cheese! Plus, they’re freezer-friendly!

Crispy chicken quesadillas filled with black beans and melted cheese on a white surface.

It’s football season guys!! And to me, football season = FOOD season.

Quesadillas are one of my favorite appetizers to make when we have friends over because everyone loves them, and they’re so easy to customize. Not to mention, you don’t need any utensils, it’s the perfect finger food!

Overhead view of ingredients needed for chicken quesadillas.

Tyson Chicken Options

Tyson® Fully Cooked Crispy Chicken Strips  are my secret lifesaver during football season because I can keep them right in my freezer, they’re already cooked, they take no time to reheat, and are made with 100% real, simple, all-natural* ingredients and chicken raised with no antibiotics ever.

Trust me. When you suddenly find yourself with a living room full of raging football fans, you’ll be SO HAPPY that you stocked up on these. I usually keep a couple bags of each variety in my freezer.

You can also use Tyson® Chicken Nuggets or Tyson® Grilled & Ready®  Chicken Breast Strips for this recipe! (Not to mention, if there are any younger kids around, they go crazy for the nuggets every time.) Here’s a store locator so you can pick some up!

3 different bags of Tyson chicken products on a white surface.overhead view of cooked chicken strips in a pan.

Quesadilla Fillings

The filling choices for these quesadillas are totally flexible. Aside from what’s in this recipe, you can also use corn, mushrooms, tomatoes, Jalapeños, and a variety of cheeses!

How to Make Extra Crispy Quesadillas

  • Use flour tortillas as opposed to corn. They will hold the cheese and fillings together.
  • Let the cooked ingredients cool before adding them to the tortilla for extra crispy results.
  • Don’t use any oil in the pan when you’re crisping the tortilla. At most, use a small amount of butter just to achieve a nice browned color.
  • Don’t stack two tortillas on top of each other (with the filling in between) to make quesadillas. Instead, spread the filling over half of one quesadilla. Let the entire surface area crisp on the stovetop and then fold the tortilla in half once the cheese is melted, there’s no need to flip and the entire quesadilla will be crispy!
  • ½ of a cup of filling per quesadilla is a good rule of thumb.

See below for an easy visual!

2 pans showing process of cooking chicken quesadillas.

2 pans side by side showing process of finishing cooking quesadillas.

Wooden cutting board with chicken quesadillas on it next to a bag of Tyson grilled and ready chicken strips.

How to Freeze Quesadillas

  • Let the cooked quesadillas cool completely.
  • Wrap each in foil and freeze in a labeled freezer bag.
  • To reheat, place the frozen/wrapped tortilla in a 350 degree Fahrenheit oven until heated through, about 15 minutes.
  • Wooden cutting board with crispy chicken quesadillas with sour cream and salsa. A hand is reaching for a quesadilla.

What to Serve with Quesadillas

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5 from 2 votes
Servings: 4
Crispy Chicken Quesadillas (Restaurant-Style!)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
 
Author: Stephanie
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: Chicken Quesadilla Recipe, Crispy Chicken Quesadillas

These crispy, restaurant-style chicken quesadillas are loaded with juicy chicken, black beans, onions and peppers, seasoning, and lots of warm, melty cheese! Plus, they’re freezer-friendly!

Ingredients
  • 1 Tablespoon olive oil
  • ½ onion finely diced
  • ¼ bell pepper diced
  • 2 cloves garlic minced
  • 1/3 cup black beans drained and rinsed
  • 1 Tablespoon Cajun seasoning
  • 1 cup Tyson Grilled & Ready Chicken Breast Strips
  • ½ cup Monterey jack cheese shredded
  • ½ cup cheddar cheese shredded
  • 4 (8-inch) flour tortillas
  • 1 Tablespoon butter optional
  • Cilantro to garnish or you may add to the filling.
Instructions
  1. Shred the cheese and set aside, allow it to come to room temperature if possible.
  2. Heat the olive oil in a large pan over medium heat.
  3. Add the onions, diced peppers, and garlic. Cook for 2 minutes.
  4. Use a silicone spatula to stir in the black beans. Heat for 1 minute.
  5. Remove from the heat and let them cool.
  6. Add the cooked chicken strips to the pan. Sprinkle on the Cajun seasoning and toss to coat.
  7. Cook until heated through, 3-5 minutes. Remove from heat. Let them cool, then dice into smaller pieces.
  8. Clean the pan and add ¼ of the tablespoon of butter over low heat. You want just a small amount for extra crispy results.
  9. Add no more than ½ cup of filling per quesadilla, and only add the filling to the top half.
  10. Begin with 1/8 cup of cheese, followed by the vegetables, beans, and chicken, and top with another 1/8 cup of cheese.
  11. Cover the pan and allow the cheese to melt, about 3 minutes.
  12. Use a spatula to fold the bottom half of the tortilla over the fillings. Press down gently. Remove from heat.
  13. Repeat for all quesadillas.
  14. Cut each folded tortilla into 2 slices to make 2 quesadillas.
  15. Serve with salsa, guacamole, and sour cream.
Nutrition Information
Calories: 304, Fat: 18g, Saturated Fat: 9g, Cholesterol: 43mg, Sodium: 411mg, Potassium: 244mg, Carbohydrates: 22g, Fiber: 3g, Sugar: 3g, Protein: 14g, Vitamin A: 1432%, Vitamin C: 11%, Calcium: 253%, Iron: 2%