How to Make Chicken Chili and Cheese Quesadillas

Chili Cheese Quesadillas - Cheesy on the inside and crispy on the outside, these homemade Chili Cheese Quesadillas are packed with goodness in every bite.

Chili Cheese Quesadillas - Cheesy on the inside and crispy on the outside, these homemade Chili Cheese Quesadillas are packed with goodness in every bite.

Perfect for a weeknight meal this recipe for Chili Cheese Quesadillas will definitely be a part of your weekly dinner rotation.

You can always use low-carb tortillas and make it Keto approved-ish.

Chili Cheese Quesadillas

Some Say vegetarian Quesadillas are not complete unless you add beans or any other protein.

Well, they are partially correct. Vegetarian Quesadillas like - Buffalo Chickpea Quesadillas or White Bean Quesadillas are so good.

But, we can easily make something without both of these.

In this chili Cheese Quesadilla recipe, all I have used are:

Ingredients Needed to make this recipe

Onions - finely chopped red onions. You can also use Yellow Onions.

Bell Pepper - Finely chopped green bell pepper. You can substitute it with any other color of bell pepper.

Jalapeños -Thin slices of jalapeños spices up the recipe making it bursting with flavors.

Garlic Powder -Garlic gives in a nice kick to the recipe, without overpowering any other ingredients.

Ground Cumin -Mexican recipes are impossible without ground cumin, in this recipe cumin adds depth of flavors to the dish.

Smoked Paprika -In case you want more heat you can use Cayenne Pepper here. But, for me, Smoked Paprika worked out just fine.

Dried Oregano -Oregano brings in seasoned touch to the recipe making it taste all the more amazing.

Salt and Pepper -And, finally Salt and Pepper are added to give it a final touch of happiness.

How to Make Chili Cheese Quesadillas

STEP 1: Saute Onions, Pepper, and Chili

In a pan, heat some oil. Add Onions, Bell Pepper, and jalapeños. Saute the veggies for 2-3 minutes on low heat until the onions turn translucent.

STEP 2: Add Spices

Add Garlic Powder, Ground Cumin, Smoked, Paprika, Dried Oregano, Salt, and Pepper. Toss well and cook the spices for 30-seconds. Add some water so that the spices don't burn. Toss well and make a dry filling for your Quesadillas.

STEP 3: Add Cheese and combine

Finally, turn off the heat. Add Cheese and toss well to combine. I have used Shredded Colby Jack Cheese. You can use Mexican three cheese blend or any other Mexican Cheese if you want.

STEP 4: Assemble Quesadillas

Place the filling in one end of the tortilla. Wrap it from the other end and place it in a pan with "NO OIL".

Flip over and cook the other side as well. Once done, take it out on a plate. Use a pizza cutter to slice it into half and serve with chopped parsley or cilantro on top.

Other Possible Variations

Black Bean - Cooked Black Bean adds a nice nutty taste to the recipe.

Corn - Frozen Corn or Fresh Corn will add a sweetish touch to the recipe.

Cooked Rice - Just like you add Cooked Rice in a burrito, you can also add that in this quesadilla.

Protein - {Chicken or Beef or Turkey} - Of course you can easily add Chicken, Beef, or Turkey to make it a complete meal.

Guajillo Chili or Guajillo Chile - You will love the tanginess and smokiness that Guajillo Chili adds to the recipe.

Can I Make Quesadilla Ahead of time?

Of course, you can. I do it all the time. Just prepare everything. Wrap it in plastic wrap. And, then freeze it.

Once you want to eat, you can microwave them or heat them in a pan.

I would always recommend a frying pan because that is where you get the crispiest Quesadillas.

How Do I Keep my Quesadillas from getting Soggy?

Soggy Quesadilla is the last thing that we want. All of us love a warm and crispy Quesadilla.

The prime reason we end up with soggy Quesadilla is that we don't eat it fresh.

The moment you store it (even in an air-tight container) it will get soggy.

But don't worry, there is a way to turn them crispy back again.

Place the leftover Quesadillas in a pan (without oil). Within 30-seconds they will get crispy again. Make sure you warm both sides.

How Do I keep my Quesadillas warm before Potluck?

If you want to serve right away then wait for 2-3 minutes and then slice them into wedges. Serve right away.

Or else, if you got a couple of hours before you need to serve them then do the following:

• Cook the Quesadillas in a pan as per the instructions,
• No Need to Cut them. Place them in the oven at 200 degrees F.
• Once you are ready to serve, slice them into wedges and serve right away!

What Kind of Cheese Should I Use to make my Quesadillas?

I would suggest Shredded Colby Jack. This is the most popular and most loved American Cheese all over the world.

But, for a rich Mexican taste go for Oaxaca Cheese. Or if you cannot find that, just use a combination of Shredded Mozzarella Cheese and Monterey Jack.

Can You Actually Freeze Quesadillas?

I Seriously DO NOT recommend freezing Quesadillas. But in case you have to, you can wrap them in plastic wrap. You can refrigerate them in the fridge for up to 3-days.

How to Reheat Quesadillas?

For reheating you have two options.

Stove: (recommended) -Stovetop is best to reheat Quesadillas. Place them on the stove (without oil), toss until one side is completely done.

Oven:You can always place them in a preheated oven at 350 degrees F for 10-minutes and they will be crispy on the outside.

What Do I Serve them with?

You can serve these Chili Cheese Quesadillas with the following:

• Grilled Corn Mango Salsa
• Roasted Tomato Salsa
• Enchilada Sauce

Other Recipes you might like:

• Taco Bell Chicken Quesadillas
• Shrimp Tacos with Mango Salsa
• Turmeric Roasted Cauliflower and Black Bean Tacos
• Crispy Roasted Cauliflower Tacos with Chipotle Romesco

If you like this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik so that I can see how it turned out.

Chili Cheese Quesadillas

Chili Cheese Quesadillas - Cheesy on the inside and crispy on the outside, these homemade Chili Cheese Quesadillas are packed with goodness in every bite.

Course Dinner

Cuisine Mexican

Keyword chili cheese quesadillas

Prep Time 10 mins

Cook Time 15 mins

no resting time required 0 mins

Total Time 25 mins

Cook Mode Prevent your screen from going dark

Print Recipe Pin Recipe

• 8 Pieces Flour Tortillas 8"

Filling

• 2 tablespoon Canola Oil
• 2 medium Onions finely chopped
• 1 medium Bell Pepper finely chopped
• 2-3 Medium seeded jalapeños thinly sliced
• 1 tsp. Garlic Powder
• ½ tsp. Smoked Paprika can substitute with cayenne pepper
• 1 tbsp. Dried Oregano
• 1 tsp. Ground Cumin
• Salt as per taste
• ½ tsp. Ground Black Pepper
• water as per requirement
• 2 cups Shredded Colby Jack Cheese
• Fresh Chopped Parsley OPTIONAL FOR GARNISH

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• In a pan heat some oil. As the oil gets hot, add chopped Onions. Cook on medium high for 1-minute. Then add Chopped Bell pepper and sliced Jalapeños. Sautè for another 30-seconds.

  

• In the same pan add Garlic powder, Smoked Paprika, Ground Cumin, Dried Oregano, Salt, and Pepper. Toss well to combine. Cook on medium high for 30-seconds. Quickly pour some water so that the spices do not burn but cook completely. You filling should be absolutely dry. So do not add too much water. It should just enough to help the spices get off the bottom of the pan. (see video for better understanding)

  

• Once your filling is ready turn off the heat. Bring your filling to one side of the pan. Add Shredded cheese. Mix well to combine.

  

• Take a Flour Tortilla and Place the filling in one side. Fold it in half. Preheat your non-stick skillet over medium high heat. (add 2 teaspoon oil if the pan is not non-stick).

  Once the skillet is hot enough, place the quesadilla in the skillet. Press down with a spatula. Cover with a lid. Cook for 3-minutes until the underside is golden brown and super crispy.

  Carefully Flip over and cook the other side as well for another 3-minutes (this time without lid).

  Transfer your Quesadillas to the cutting board. Cut them in wedges. Serve immediately with roasted tomato salsa or sour cream.

  

• Cheese:You can use any Cheese that you like. But, for best results choose Shredded Colby Jack Cheese. Or else you can use a combination of Mozzarella Cheese and Monterey Jack Cheese.
• Non-stick Pan:Make sure you are using a Non-stick pan to make your Quesadillas. If not, then add 2 teaspoon oil before adding your Quesadillas to the pan.
• Soggy Quesadillas: Quesadillas will become soggy if you don't eat them fresh. So, make sure you keep them in the oven at 200 degrees F until it is ready to be served.
• Reheating:Soggy Quesadillas can be brought back to crispy. All you have to do is place them in a non-stick pan (yet again) and cook both sides until the underside is super crispy. Flip over and cook the other side as well.
• Protein:To make it vegetarian you can make it just I have made. or else you can add some canned white beans or kidney beans.
• Chicken or Beef:You can also add cooked Chicken and Beef into this and make this as per your choice.

Calories: 330 kcal

Nutrition Facts

Chili Cheese Quesadillas

Amount Per Serving

Calories 330

* Percent Daily Values are based on a 2000 calorie diet.

How to Make Chicken Chili and Cheese Quesadillas

Source: https://www.recipemagik.com/chili-cheese-quesadillas-recipe/

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