Chicken chili quesadillas a a perfect, easy everyday meal or snack. When you make a big batch of fresh chicken chili, you’re bound to have plenty of leftovers. This is the chili dinner that keeps on giving because beyond just the wonderful hearty chili as a meal, we’ll use all that we don’t end up eating in other dishes.

Great Chicken Chili Quesedilla Recipe on a plate

Chicken Chili Quesadillas

Appetizers lend very well to chili and we’re never bound to just one meal from our batch of homemade chili.  As the big game day approaches, almost everyone ( including us) will have our platters of chicken wings or buffalo wings, but a our big platter of chili quesadillas are equally popular.

Great Chicken Chili Quesedilla Recipe on a cutting board

Chicken chili quesadillas are usually always on our lunch menu for the day-after chili making. And quite honestly, a basic quesadilla recipe is elevated to star status when you add just a few spoons of chicken chili in it. The flavors of the chili when melted with gooey cheese in a crisp tortilla is addicting. It’s one of the foods that kids love eating and adults love devouring. And it’s the perfect super bowl, game day or any day food. Just remember to have a few bottles of cold beer for the adults and cold milk (or fruit juice) for the kiddies!

Great Chicken Chili Quesedilla Recipe on a plate


Serve the chicken quesadillas with homemade fresh tomato salsa or avocado guacamole

Watch Recipe Video for Homemade Fresh & Healthy Chicken Chili

You can use whatever chili you have on hand for the quesadillas. Whether it is from a batch of homemade chicken chili, or from store bought, the quesadillas are a so easy and delicious!

Chicken Chili Quesadilla

To make the quesadillas extra crisp on the outside, we'll often give it a light spray of olive oil. But you certainly don't have to and if you cook the quesadilla to a darker color, you'll get a nice crunch texture on the outside of the quesadilla.
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Choose your chicken chili (fresh or roasted chicken)

Quesadilla components

  • 6 ounces (170g) Cheddar cheese or Pepper Jack cheese (about) , grated
  • 6-8 (8 inch-20cm) Flour Tortillas

Optional sides & toppings


  • Add about 1 ounce of shredded cheese on top of a tortilla. Add about 1/4 cup or more (if using larger tortillas) of chicken chili on top of cheese.
  • Gently spread cheese and chicken chili evenly around tortilla, leaving a little empty gap at the edges of tortilla. Place another tortilla on top.
  • On large heated skillet, keeping the flame on medium-low heat, place the filled tortilla in the pan. Slowly cook the tortilla the first side is golden, then carefully flip over the quesadilla and cook until the second side is golden and the cheese is completely melted.
  • Remove from pan and allow to cool for a few minutes, then cut into 4-6 pieces. Serve with fresh tomato salsa and/or avocado guacamole.

Nutrition Information per Serving

Calories: 378kcal, Carbohydrates: 43g, Protein: 16g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 586mg, Potassium: 363mg, Fiber: 1g, Sugar: 8g, Vitamin A: 562IU, Vitamin C: 11mg, Calcium: 368mg, Iron: 2mg

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