These Hairy Bikers quesadillas are made with seasoned shredded chicken, melted cheese, peppers, and warm spices, all sandwiched between two crispy golden tortillas. The filling is gooey and savoury with a gentle kick of chilli and cumin. This recipe serves two and is ready in under 20 minutes.
I make this for a quick midweek dinner when I want something satisfying without much effort. It comes together so fast that it has become one of my go-to meals on busy evenings.
Quesadillas Ingredients
- 2 cooked chicken breasts, shredded
- 1 red onion, finely diced
- 1 red pepper, finely diced
- 1 garlic clove, crushed
- 1 tsp chilli powder
- ½ tsp ground cumin
- Salt and black pepper
- 150g grated cheese (Cheddar or Monterey Jack)
- 4 large flour tortillas
- 1 tbsp vegetable oil
- Small handful fresh coriander, roughly chopped
How to Make Quesadillas
- Mix the filling: In a medium bowl, combine the shredded chicken, diced red onion, diced red pepper, and crushed garlic. Add the chilli powder, cumin, salt, and pepper. Toss everything together until evenly mixed.
- Build the quesadillas: Lay one flour tortilla on a flat surface and scatter half of the grated cheese over it. Spoon half of the chicken mixture on top and sprinkle over a little chopped coriander. Place a second tortilla on top, press down gently, and repeat with the remaining ingredients.
- Cook until golden: Heat the vegetable oil in a large frying pan over a medium-low heat. Carefully slide one quesadilla into the pan and cook for 2–3 minutes per side until golden brown and crispy. Keep the heat low so the cheese melts through without burning the tortilla.
- Slice and serve: Transfer the quesadilla to a chopping board and cut into wedges with a sharp knife or pizza cutter. Serve immediately while the cheese is still melted. Repeat with the second quesadilla.
What Makes These Quesadillas Turn Out Best?
- Shred the chicken finely: Smaller pieces mix better with the spices and vegetables, giving you an even filling in every bite. Leftover roast chicken or a shop-bought rotisserie chicken both work perfectly here.
- Do not overfill: A thin, even layer of filling is all you need. Overstuffing makes the quesadilla hard to flip and causes filling to spill out the sides.
- Keep the heat low: Medium-low is the key. This gives the tortilla time to turn crispy and golden while the cheese melts all the way through without burning.
- Use a heavy pan: A cast iron frying pan or heavy-based skillet gives the best results. The even heat distribution helps the tortilla crisp up evenly on both sides.
- Try dry-frying: For a lighter version, skip the oil and cook the quesadilla in a dry pan. The tortilla still crisps up nicely and you get a cleaner flavour. If you enjoy Mexican-inspired dishes, try our chicken enchiladas for another quick dinner idea.
What Goes Well with Quesadillas?
A dollop of soured cream, a bowl of fresh salsa, and some guacamole are the classic dipping partners. A simple green salad dressed with lime juice cuts through the richness of the cheese nicely.
For a bigger meal, serve alongside spiced black beans or Mexican-style rice. If you want more Tex-Mex ideas, our beef enchiladas or chicken and chorizo both make great companions on a sharing table.
How Should You Store Leftover Quesadillas?
Quesadillas are best eaten fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days. Place a sheet of baking parchment between each one to stop them sticking together.
You can freeze cooked quesadillas for up to 2 months. Let them cool completely, wrap each one tightly in cling film, and place in a freezer bag.
To reheat from frozen, cook in a dry frying pan over a medium heat for 3–4 minutes per side until crispy again. An oven set to 180°C works well too, about 10 minutes on a baking tray. Avoid the microwave if you want to keep that crispy exterior.
Nutrition Facts
- Serving size: 1 quesadilla
- Calories: 600 kcal (estimated)
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 850mg
- Total Carbohydrate: 55g
- Dietary Fibre: 4g
- Sugars: 3g
- Protein: 35g
Frequently Asked Questions
What is the best cheese for quesadillas? Cheddar, Monterey Jack, or a mix of both all melt smoothly and give great flavour. Avoid anything too hard or crumbly as it will not melt evenly.
What tortillas work best for quesadillas? Large flour tortillas are the best choice as they crisp up nicely and hold the filling well. Corn tortillas can work but tend to crack when folded, so use two smaller ones pressed together instead.
How long do quesadillas take to cook? About 2–3 minutes per side over a medium-low heat. The total cooking time for both quesadillas is roughly 10–12 minutes.
Can I make quesadillas with leftover chicken? Yes, leftover roast chicken, rotisserie chicken, or any cooked chicken works perfectly. Just shred it finely before mixing with the spices and vegetables.
How do Hairy Bikers quesadillas compare to Momsdish? The Hairy Bikers version uses a British-style spice mix with chilli powder and cumin, while Momsdish takes a fajita approach with a wider seasoning blend. Both are quick to make, but this version is simpler with fewer ingredients.
You May Also Like:
- Hairy Bikers Chicken Enchiladas Recipe
- Hairy Bikers Beef Enchiladas Recipe
- Hairy Bikers Chicken and Chorizo Recipe
Hairy Bikers Quesadillas Recipe
Description
These Hairy Bikers quesadillas are made with seasoned shredded chicken, melted cheese, peppers, and warm spices in crispy golden tortillas. Ready in just 16 minutes and serves two.
Ingredients
Instructions
- Mix the filling: In a medium bowl, combine the shredded chicken, diced red onion, diced red pepper, and crushed garlic. Add the chilli powder, cumin, salt, and pepper. Toss everything together until evenly mixed.
- Build the quesadillas: Lay one flour tortilla on a flat surface and scatter half of the grated cheese over it. Spoon half of the chicken mixture on top and sprinkle over a little chopped coriander. Place a second tortilla on top, press down gently, and repeat with the remaining ingredients.
- Cook until golden: Heat the vegetable oil in a large frying pan over a medium-low heat. Carefully slide one quesadilla into the pan and cook for 2–3 minutes per side until golden brown and crispy. Keep the heat low so the cheese melts through without burning the tortilla.
- Slice and serve: Transfer the quesadilla to a chopping board and cut into wedges with a sharp knife or pizza cutter. Serve immediately while the cheese is still melted. Repeat with the second quesadilla.
