Southwestern Chicken Quesadillas
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These crispy, cheesy southwestern chicken quesadillas are packed with bold flavors and satisfying textures! This dish is a guaranteed hit with seasoned chicken, creamy guacamole, and a mix of black beans, corn, and melted cheese. It’s perfect for a quick weeknight meal or a fun gathering with friends!
Looking for Mexican Inspired dinner ideas? Try my blackened tilapia tacos or shrimp tacos next!
If there’s one thing I’ll never say no to, it’s a crispy, cheesy quesadilla. And when you throw in some bold Southwestern flavors? Even better!
These Southwestern Chicken Quesadillas are packed with juicy chicken, melty cheese, and just the right spice, perfect for an easy weeknight dinner or a laid-back weekend snack.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these delicious Southwest chicken quesadillas:
Ingredient Notes
Chicken: Use boneless, skinless chicken breast.
Olive oil: Any cooking oil works here.
Burrito-style tortillas: I used regular flour tortillas (Great Value brand), but you can swap in whole wheat or high-fiber tortillas for extra fiber.
Guacamole: Store-bought or homemade works are great!
Mexican blend cheese: I used a mix of cheddar, Monterey Jack, and Colby but any cheese works!
Cilantro lime rice: You can buy it pre-made or make your own. Here is a recipe for the rice if you would like to make your own.
See the recipe card for full ingredient details and quantities.
Recipe Variations
Add diced jalapeños or a dash of hot sauce for some extra heat.
Swap the chicken for your favorite protein. Steak is yummy too!
Load up your quesadilla with your favorites, like spinach, bell peppers (red and green), and sautéed onions.
How to Make A Southwestern Chicken Quesadilla: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with the exact ingredients in the printable recipe card below.
Step 1: Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and cumin. Toss to combine.
Step 2: Heat a large skillet over medium heat with 1 tablespoon olive oil. Once hot, add the chicken and cook until fully cooked, about 10 to 15 minutes. The internal temperature should reach 165°F.
Step 3: Assemble the quesadillas by laying a tortilla flat and spreading guacamole on one half. Top with rice, chicken, beans, corn, cilantro, and cheese. Drizzle with lime juice and fold the tortilla in half.
Step 4: Heat the remaining oil in a skillet or griddle. Cook the quesadillas on both sides until golden brown.
Step 5: Cut each quesadilla in half and sprinkle with extra cilantro. Enjoy!
Recipe Tips and Tricks
Use a non-stick pan or griddle to ensure the tortillas crisp up without sticking.
Press the quesadillas lightly with a spatula while cooking for even crispiness.
Customize the fillings by adding sautéed onions, bell peppers, or extra protein like shrimp.
If you don’t have guacamole, swap it with a dollop of sour cream instead.
Frequently Asked Questions
Yes! Feel free to use cheddar, Monterey Jack, pepper jack, or any cheese that melts well.
Store cooled quesadillas in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best results.
Absolutely! Assemble the quesadillas ahead, store them in the fridge, and cook when ready.
I hope you love these southwest quesadillas. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Dinner Recipes
Southwestern Chicken Quesadillas
Ingredients
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp cumin
- 4 burrito style tortillas
- 1 lb chicken breast pieces roughly chopped into bite-sized
- 1/2 cup guacamole store-bought or homemade
- 1 cup Mexican blend cheese
- 1/2 cup canned corn drained and rinsed
- 1/2 cup canned black beans drained and rinsed
- 3 tbsp cilantro chopped
- 1 lime
- 1 cup cilantro lime rice
Instructions
- Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and cumin. Toss to combine.
- Heat a large skillet over medium heat with 1 tablespoon of olive oil. Once hot, add the chicken and cook until fully cooked, about 10 to 15 minutes. The internal temperature should reach 165°F.
- Assemble the quesadillas by laying a tortilla flat and spreading guacamole on one half. Top with rice, chicken, beans, corn, cilantro, and cheese. Drizzle with lime juice and fold the tortilla in half.
- Heat the remaining oil in a skillet or griddle. Cook the quesadillas on both sides until golden brown.
- Cut each quesadilla in half and sprinkle with extra cilantro. Enjoy!
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data