Skillet quesadillas are as fun to eat as they are to make.
This skillet quesadilla recipe is packed with chicken, beans, veggies, and lots of melted Mexican cheese!
- Save time—You can make enough to feed a crowd at once!
- Perfect for busy weeknights, skillet quesadillas are Very easy to make.
- Serve a little or a lotYou can cut the squares as small or large as you like.
- They are versatile; exchange the complements or use leftovers taco meat To make it quick and easy.
Ingredients for quesadillas in a pan
Tortillas: Use large flour tortillas to make tortillas easily.
Chicken: Crushed Roasted chicken It saves time and is perfect for quesadillas, but any leftover chicken will work.
Cheese: This recipe relies on the “glue” of cheese to hold it together. Pre-shredded cheese, such as a Mexican cheese blend, works great in this recipe (and saves time, too).
Condiments: I make it quickly with a few tablespoons of taco seasoning—Use a package or a homemade one.
Stuffed: Add your favorite TexMex-inspired toppings – I love black beans and corn. Other favorites include bell peppers, black olives, and red onions.
Variations and complements
- Using leftovers Homemade Chili as a filling and serve with tasty sauces such as guacamole either beak of gallo and sour cream.
- Leftover taco meat, ground beef, turkey, or steak are also great options.
- Switch up the cheese and try a blend of cheddar, mozzarella, pepper Jack or Monterey Jack.
- Swap the black beans for refried beans and omit the corn for diced tomatoes if desired.
How to make quesadillas in a skillet
Skillet quesadillas are quick and easy to make.
- Season and cook the chicken over medium heat until the water evaporates. (recipe below).
- Spread the filling and cheese over the tortillas.
- Top with remaining tortilla and fold bases up to seal.
- Cover the quesadilla with a second baking sheet and bake until the edges are crispy.
- Remove the top baking sheet and bake for another 5 minutes or until the top and edges are golden and crisp.
Presentation and garnishes
Allow the entire quesadilla to cool for a few minutes before cutting.
- Garnish with cilantro and sliced jalapeños.
- Serve with salsa and sour cream for dipping.
Storing leftovers
Store leftover quesadillas on a baking sheet in a covered container in the refrigerator for up to 4 days, separated by sheets of parchment paper. They can also be stored in a freezer bag for up to 4 months.
You can reheat leftover quesadillas in the air fryer or in a large skillet over low heat. They can also be reheated in the microwave, but they may not be as crispy.
Tasty Mexican-inspired recipes
Did you make this Baked Quesadillas recipe? Be sure to leave a rating and comment below.
Quesadillas in a skillet
This easy baked quesadilla recipe is packed with cheesy, spicy flavor.
Prevent your screen from going dark
-
Preheat oven to 425°F.
-
In a medium saucepan, add the chicken, taco seasoning, and water. Cook over medium-high heat until the water evaporates.
-
Brush one side of each tortilla with oil. Place 6 tortillas, oiled side down, on an 18 x 13-inch baking sheet, with half hanging over. Place one more tortilla in the center to close the gap.
-
Spread the chicken mixture over the tortillas. Sprinkle the black beans, corn, green onions and cheese on top.
-
Place the remaining tortilla in the center and fold the bottom tortillas up to seal.
-
Place a second baking sheet on top and bake for 18 minutes until the edges begin to brown.
-
Remove the top baking sheet and bake for a further 3 to 5 minutes or until golden and crisp.
-
Let stand 5 minutes before cutting.
If I add other raw vegetables, such as onions or bell peppers, I like to cook them first in a skillet or microwave to soften them.
Reheat them in the air fryer or in a dry skillet.
Calories: 488 | Carbohydrates: 34gram | Protein: 39gram | Fat: 22gram | Saturated fat: 9gram | Polyunsaturated fat: 4gram | Monounsaturated fat: 6gram | Trans fats: 0.02gram | Cholesterol: 87mg | Sodium: 720mg | Potassium: 507mg | Fiber: 6gram | Sugar: 2gram | Vitamin A: 403International Union | Vitamin C: 2mg | Calcium: 714mg | Iron: 3mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.
Disclaimer:
The information contained in this post is for general information purposes only. We make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.
We respect the intellectual property rights of content creators. If you are the owner of any material featured on our website and have concerns about its use, please contact us. We are committed to addressing any copyright issues promptly and will remove any material within 2 days of receiving a request from the rightful owner.