These Creamy Shredded Chicken Quesadillas are so good for a quick lunch or easy dinner. You get a crisp tortilla on the outside and a creamy, spiced filling inside. I like how the yogurt adds a light tang, and the bell pepper adds a fresh crunch. The shredded chicken breast is the perfect protein to soak up the paprika, cayenne, and chili powder. Grab a ripe avocado to make the sauce, and you have a full meal in minutes.
What You’ll Need
Shredded Chicken Mix
- 2 oz cooked chicken breast, shredded
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp oregano
- ½ tsp paprika
- ¼ tsp cayenne powder
- ¼ tsp chili powder
- ½ cup yogurt
- Bell pepper, sliced
- Cheddar cheese, shredded
Avocado Sauce
- 1 avocado
- 1 small jalapeno, seeded for less heat
- Handful cilantro
- 1 tsp minced garlic
- Juice of half a lime
- ¼ cup water
- Salt, to taste
How-to
Quick recipe for the air-fried chicken
- Preheat your air fryer to 450°F.
- Cut small slits in the chicken breasts. Brush them with olive oil, then season with paprika, oregano, salt, garlic powder, onion powder, and black pepper.
- Brush melted butter on top, then cook them in the air fryer for about 15 minutes, flipping at the halfway mark.
Or you can check out this Air Fryer Garlic Butter Chicken for a detailed recipe.
How to make the chicken quesadilla
- Shred the cooked chicken and set it aside.
- In a pan over medium heat, sauté sliced bell pepper and onion with a bit of oil. Cook for about 5 minutes until they soften and start to caramelize.
- Chop the bell pepper in small chunks.
- In a bowl, mix the shredded chicken with yogurt, onion powder, garlic powder, oregano, paprika, cayenne, and chili powder, followed by the caramelized peppers and onions,
- Lay a tortilla flat, place the chicken mixture on one side, and shredded cheddar cheese.
- Fold the tortilla in half and place it on a dry, preheated skillet over medium heat.
- Toast for about 2 minutes on each side until crisp.
- Blend avocado, jalapeno, cilantro, garlic, lime juice, water, and salt until smooth for the sauce.
- Cut the quesadillas and serve with the avocado sauce.
Use fresh, high-quality flour tortillas.
They crisp better and don’t break as easily. I learned this when I tried using corn tortillas that cracked right away. Look for ones with minimal ingredients so you taste more of the chicken filling. Avoid storing tortillas open in the fridge because they can dry out.
Other recipes I think you might like
Shred your chicken while it’s still warm.
Warm chicken pulls apart better than chilled chicken. If you make a big batch of shredded chicken, store it in the fridge to use later in the week. Reheat it gently in a skillet or microwave before mixing with spices. That way, your filling stays warm and cooks faster in the tortilla. I like to keep pre-shredded chicken on hand for quick meals and snacks.
Pay attention to your cheese and sauce.
Cheddar melts well and sticks everything together. Grate your own cheese to avoid additives that keep it from melting well. The avocado sauce adds a creamy and fresh element that balances the spices. I place a lid on the pan for a few seconds to help the cheese melt, then remove it so the tortilla stays crisp.
These creamy Crispy Shredded Chicken Quesadillas are quick to assemble and perfect for any night. You get a satisfying crunch from the tortilla, plus that creamy filling and fresh sauce on top. I love how easy to make and you can switch up the ingredients to suit your tastes. For example, sprinkle some hot sauce and add salsa. Let me know if you try them, and happy cooking!
Creamy Shredded Chicken Quesadilla
Ingredients
Shredded Chicken Mix
- 2 oz cooked chicken breast shredded
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp oregano
- ½ tsp paprika
- ¼ tsp cayenne powder
- ¼ tsp chili powder
- ½ cup yogurt
- Bell pepper sliced
- Cheddar cheese shredded
Avocado Sauce
- 1 avocado
- 1 small jalapeno seeded for less heat
- Handful cilantro
- 1 tsp minced garlic
- Juice of half a lime
- ¼ cup water
- Salt to taste
Instructions
- Shred the cooked chicken and set it aside.
- In a pan over medium heat, sauté sliced bell pepper and onion with a bit of oil. Cook for about 5 minutes until they soften and start to caramelize.
- Chop the bell pepper in small chunks.
- In a bowl, mix the shredded chicken with yogurt, onion powder, garlic powder, oregano, paprika, cayenne, and chili powder, followed by the caramelized peppers and onions,
- Lay a tortilla flat, place the chicken mixture on one side, and shredded cheddar cheese.
- Fold the tortilla in half and place it on a dry, preheated skillet over medium heat.
- Toast for about 2 minutes on each side until crisp.
- Blend avocado, jalapeno, cilantro, garlic, lime juice, water, and salt until smooth for the sauce.
- Cut the quesadillas and serve with the avocado sauce.
