Cheesy Chicken Jalapeno and Onion Quesadilla

This easy cheesy chicken quesadilla recipe featuring diced jalapenos and red onion is perfectly gooey and delicious.
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Quesadillas are an integral part of my diet.

I know, I know, they’re not the healthiest. But they’re warm and cheesy, and just about the most comforting and delicious hot meal you could make yourself in under 20 minutes. Quesadillas helped me survive college, serving as a much-needed midnight snack after a late night of studying, or a quick dinner before running off to dance class. Although I’m now a full-fledged adult, I still haven’t outgrown my love of quesadillas. 

Who can resist carbs and gooey melted cheese? I certainly can’t.

A cheesy quesadilla with chicken, jalapenos, and red onion

There are many reasons why I love quesadillas, besides their deliciousness. They’re totally customizable, which makes them a great way to use up any leftover protein or veggies in your fridge. You can dress up a simple base of tortillas and cheese with anything:

Drizzle some hot sauce or barbecue sauce inside your quesadilla if you’re feeling fancy. And you can even use whatever type of shredded cheese is in your fridge! We’ve made plenty of mozzarella quesadillas and cheddar quesadillas when we realized we had run out of Mexican-blend cheese. We even made a pizza quesadilla one time, with mozzarella cheese and pepperoni (and yes, it was delicious)!

A homemade quesadilla on a plate
Of all the quesadilla combinations you can make, my favorite has to be this Cheesy Chicken Jalapeno and Onion Quesadilla recipe. As the name implies, it’s simply made up of:
  • Cheese
  • Chicken
  • Jalapeno
  • Red onion

All wrapped up in a flour tortilla! Served with a side of chips and salsa (or guacamole), it’s a super easy chicken and cheese quesadilla that’s the perfect size for lunch. We use leftover Salsa-Marinated Chicken for this quesadilla because it’s so flavorful, but you can easily substitute it with plain grilled chicken for an easy alternative. Or, experiment with different proteins and veggies, using our recipe as a guide, to discover your favorite quesadilla combination!

A cheese and chicken quesadilla with red onion and jalapeno
Here’s the trick to making the perfect cheesy chicken quesadilla:
  1. Assemble the quesadilla before putting it on the stove so the cheese doesn’t start melting and you don’t feel rushed
  2. Evenly distribute the filling so that every bite is perfectly cheesy with a little bit of protein and veggies
  3. Cook it slow – you want to give the cheese enough time to melt before the tortilla gets too crispy
  4. Keep a close eye on it after flipping – the second side always cooks faster than the first side

It’s so easy to make this cheesy chicken quesadilla recipe at home! You can cook this easy lunch for yourself by following the recipe below. Or, make two servings by simply doubling the ingredients, but sandwich the filling between the two tortillas – making one “full-size” quesadilla, rather than two “half-size” quesadillas – and cut it into eighths. No matter how you serve it, this quesadilla is deliciously cheesy and packed with protein for a satisfying yet comforting meal!

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Cheesy Chicken Jalapeno and Onion Quesadilla

This easy chicken and cheese quesadilla recipe featuring diced jalapenos and red onion is perfectly gooey and delicious.
Servings 1 quesadilla
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 flour tortilla 8-inch
  • ½ cup shredded mexican-blend cheese
  • 2 oz Salsa-Marinated Chicken* shredded
  • 1 tsp diced jalapeno
  • 1 tsp diced red onion
  • Chips & salsa optional side


  • Lay the tortilla flat on a large pan or griddle. Spread shredded cheese evenly over one half of the tortilla, then top with chicken, jalapenos, and red onion.
  • Fold the empty half of the tortilla over the fillings and press down with a spatula.
  • Cook over medium-low heat until the bottom is crisped to a golden-brown, about 8-10 minutes. Then carefully flip and crisp the other side, about 3-5 minutes.
  • Transfer cooked quesadilla to a cutting board and slice into 4 equal triangles. Serve immediately with a side of chips and salsa.


Salsa-Marinated Chicken: We usually have leftover salsa marinated chicken in our fridge since it makes for easy lunches. But any Mexican-seasoned chicken or plain grilled chicken tastes great in a quesadilla if you don’t have salsa-marinated chicken lying around!
Serving suggestions: Try our homemade guacamole with this quesadilla if you’re feeling extra fancy!
Doubling the recipe: You can easily double this recipe by making one “full-size” quesadilla, then cutting it into 8 triangles. Spread the filling over an entire tortilla (instead of half), then top it with the second tortilla (instead of folding the tortilla), and continue with the recipe as normal.
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Author: Nicole
Calories: 373kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Mexican
Keyword: jalapeno, mexican cheese, red onion, salsa marinated chicken


Calories: 373kcal | Carbohydrates: 19g | Protein: 28g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 858mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 9mg | Calcium: 430mg | Iron: 2mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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