Spice up your dinner routine with these mouthwatering Southwestern Chicken Quesadillas! Packed with juicy chicken, melted cheese, black beans, corn, and a hint of lime, this Tex-Mex quesadilla is bursting with bold flavor in every bite. Ready in just minutes, it’s the perfect lunch, dinner, game day, or appetizer option.
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Whether you need a quick chicken dinner, easy lunch, or a crowd-pleasing game day snack, this recipe checks all the boxes. Ready in under 30 minutes and totally customizable, it’s the easy chicken quesadilla recipe your whole family will love. From my Sheet Pan Ground Beef Quesadillas to my easy BBQ Chicken Quesadillas and this Southwest Quesadilla recipe, you can’t go wrong! The perfect combination of Mexican and Southwest vibes in every bite.
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Ingredient Notes
Below is a brief overview of what you’ll need to make this easy southwest chicken quesadilla recipe. To see printable recipe card, scroll to the bottom of this post.
- Olive Oil– You’ll use this to cook the chicken in a skillet. You can also use avocado oil or vegetable oil.
- Seasonings– You’ll need salt, black pepper, garlic powder, onion powder, paprika, and cumin to season the chicken.
- Tortillas– Go with burrito-size flour tortillas for the best crispy, golden finish. (Perfect for holding all that cheesy goodness.)
- Chicken– Boneless, skinless chicken breast is ideal. Want spicy chicken quesadillas? Add some cayenne or chili powder to the mix.
- Guacamole– Store bought or homemade works great.
- Cheese– I use Mexican blend shredded cheese, however, you can use pepper jack cheese, Monterey Jack, or Colby Jack if preferred.
- Corn– Canned that has been rinsed and drained.
- Black Beans– Rinse and drain the beans before using in these quesadillas.
- Cilantro– Freshly chopped is best.
- Lime– You’ll squeeze the juice to add more flavor.
- Cilantro Lime Rice– Store bought or homemade rice works great.
- Toppings– Have fun with this part, you can use sour cream, salsa, hot sauce, or add diced avocado, tomatoes, olives, etc.
Variations
If you want to add your own flair to this recipe, try one or all of these tasty options:
- Veggies: add in sliced bell peppers, jalapenos for some heat, diced green chilies, or chopped mushrooms.
- Cheese: feel free to use your favorite shredded cheese. From Cotija, to Queso fresca, Colby Jack, and Monterey Jack, any type works.
- Beans: if you aren’t a fan of black beans, feel free to use refried beans or pinto beans.
- Seasonings: taco seasoning or fajita seasoning can be used on the chicken in place of the onion, garlic, cumin, and paprika. For an added kick, use red pepper flakes.
How to make this Southwestern Chicken Quesadillas Recipe
Step 1. Season the chicken with salt, pepper, garlic powder, onion powder, paprika, and cumin. Toss to combine. Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, add the chicken and cook until fully cooked, about 10 to 15 minutes.
Step 2. Lay a tortilla flat and spread guacamole on one half. Pile on the cooked chicken, rice, beans, corn, cheese, and cilantro. Drizzle fresh lime juice on top to brighten the flavor. Fold the tortilla in half.
Step 3. Heat the remaining oil in a skillet or griddle. Cook the quesadillas on both sides until golden brown.
Step 4. Cut each quesadilla in half and sprinkle with extra cilantro and desired toppings. Your delicious southwest chicken quesadillas are ready to serve! Enjoy!
Tips for Success
- Freshly grated cheese is the secret to a perfectly melted, flavorful Tex-Mex quesadilla. You can use a blend of cheeses such as Cheddar, Monterey Jack, or pepper Jack.
- Use a pizza cutter for clean slices—especially handy if serving as an appetizer or family-friendly dinner idea. This creates smaller pieces that are easier to dip into sour cream, salsa, or guacamole once served.
- Don’t overfill your tortillas! A well-balanced filling makes for the best crispy quesadilla that doesn’t fall apart.
How to Store and Reheat Southwestern Chicken Quesadillas
If you have leftover quesadillas, here are some easy tips to ensure freshness and reheating success:
- Refrigerator: allow leftovers to fully cool before placing in an airtight container up to 4 days.
- Freezer: place leftovers in a freezer safe container or Ziploc bag up to 3 months.
- Reheating: allow to thaw and reheat in the microwave using 30 second increments, place in skillet over medium heat until cheese is melted, or place in the air fryer to reheat at 350 degrees for about 5-10 minutes.
Frequently Asked Questions
Use flour tortillas as they tend to crisp up a bit more than corn tortillas. Don’t overstuff your filling as this will cause it to spill out and make the outside of the tortilla soggy and use a small amount of oil when frying the quesadilla. Using too much will result in soggy and mushy outsides whereas using too little will result in burned shells. About ½ teaspoon is ideal.
We love serving these quesadillas with chips and salsa, guacamole, or my Mexican Corn Casserole. You can also pair them with Mexican rice, refried beans, or a side salad for a well-rounded chicken quesadilla dinner.
Yes, you absolutely can use corn tortillas to make quesadillas. In fact, traditional quesadillas in Mexico were originally made with corn tortillas. Flour tortillas have gained popularity due to the fact they are easier to work with and tend to crisp up more.
Absolutely! Turn up the heat with jalapeños, chili flakes, or a spicy salsa to make these truly spicy chicken quesadillas.
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Southwest Chicken Quesadillas Recipe
Ingredients
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tbsp onion powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 4 flour tortillas burrito size
- 1 lb chicken breast cut into bite sized pieces
- 1 cup guacamole
- 2 cups Mexican cheese shredded
- 1 cup corn
- 1 cup black beans
- 3 tablespoon cilantro chopped
- 1 lime juiced
- 1 ½ cups cilantro lime rice cooked and prepared
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.
- 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 and desired toppings. Enjoy!
Notes
- Refrigerator: allow leftovers to fully cool before placing in an airtight container up to 4 days.
- Freezer: place leftovers in a freezer safe container or Ziploc bag up to 3 months.
- Reheating: allow to thaw and reheat in the microwave using 30 second increments, place in skillet over medium heat until cheese is melted, or place in the air fryer to reheat at 350 degrees for about 5-10 minutes.
- Veggies: add in sliced bell peppers, jalapenos for some heat, diced green chilies, or chopped mushrooms.
- Cheese: feel free to use your favorite shredded cheese. From Cotija, to Queso fresca, Colby Jack, and Monterey Jack, any type works.
- Beans: if you aren’t a fan of black beans, feel free to use refried beans or pinto beans.
- Seasonings: taco seasoning or fajita seasoning can be used on the chicken in place of the onion, garlic, cumin, and paprika.
amy liu dong says
Oh my gosh, this looks so good and tasty. I can’t wait to try this at home. Thanks for sharing your recipe!
Kristin says
Hope you enjoy as much as we do!
Mahy says
No more orders. These homemade quesadillas are the best! Easy to make and so delicious!
Kristin says
Yay! Glad you enjoyed! Such a family favorite in my house too!
Paula says
In love with all the southwest flavors in this homemade quesadilla! My kids didn’t even mind the beans and veggies, which is a major win.
Kristin says
Thats a major win! Glad you enjoyed!!
Maria says
These are fantastic! The flavors and textures work so well together. I made them as quesadillas, but I think next time, I’m going to turn them into burritos.
Kristin says
Great idea too!! Glad you enjoyed!
Beth says
This is a new Taco Tuesday staple! We made it last night, and it was glorious.
Kristin says
Love hearing this!!