Quick Chicken and Broccoli Quesadilla

I’ve always been a fan of quick weeknight dinners that my whole family will actually eat. And let’s be honest – who doesn’t love a good quesadilla? They’re right up there with tacos in my house. When I’m trying to add more vegetables to our meals without any complaints from the kids, these chicken and broccoli quesadillas are my go-to solution.

What I really like about these is how simple they are to put together. I often cook extra chicken earlier in the week, knowing I’ll use the leftovers here. The broccoli gets nice and tender, the cheese melts just right, and nobody seems to mind eating their vegetables when they’re tucked into a crispy tortilla. Plus, they’re ready in about 15 minutes – perfect for those busy evenings when everyone’s hungry and tired.

What Kind of Tortillas Should I Use?

For quesadillas, you’ll want to look for soft, pliable tortillas that are about 8 inches in diameter – these are typically labeled as “soft taco size” at the grocery store. Regular flour tortillas are the traditional choice and tend to get crispier than corn tortillas, though whole wheat ones work great too if you’re looking for extra fiber. The key is to make sure your tortillas are fresh and haven’t been sitting in your pantry too long, as older tortillas can become brittle and crack when folded. If your tortillas feel stiff, you can warm them briefly in the microwave between damp paper towels to make them more flexible and easier to work with.

Options for Substitutions

This quick and easy quesadilla recipe is super adaptable! Here are some simple swaps you can try:

• Colby Jack cheese: Feel free to use any melting cheese you have on hand – cheddar, monterey jack, mozzarella, or even pepper jack if you want a bit of heat. Just make sure it’s a cheese that melts well.
• Flour tortillas: While flour tortillas work best for quesadillas because they get crispy, you can use corn tortillas if needed. Just warm them slightly first so they’re more pliable and less likely to break.
• Butter: You can swap butter with olive oil or any neutral cooking oil. The main goal is to help the tortilla get golden and crispy.
• Broccoli: Not a fan of broccoli? Try cauliflower, spinach, or bell peppers instead. Just make sure to cook them until tender first.
• Rotisserie chicken: Any cooked chicken works here – leftover grilled chicken, poached chicken, or even canned chicken in a pinch. You could also use turkey or even cooked ground chicken.

Watch Out for These Mistakes While Cooking

The biggest challenge when making quesadillas is managing the heat – too high and your tortillas will burn before the cheese melts, too low and you’ll end up with a soggy, unappetizing result. Keep your heat at medium and watch for the tortilla to turn golden brown, which usually takes about 2-3 minutes per side. Another common mistake is overstuffing your quesadillas – stick to a thin, even layer of ingredients to ensure everything heats through properly and stays inside the tortilla when flipped. To get that perfectly crispy exterior, avoid the urge to press down hard on the quesadilla with your spatula, as this can force out the melted cheese and create a mess on your pan. For the best results, make sure your broccoli pieces are cut small and pre-cooked until just tender – raw or large pieces won’t heat through properly and can make your quesadilla watery.

What to Serve With Chicken and Broccoli Quesadillas?

These cheesy quesadillas pair perfectly with classic Mexican-inspired sides that’ll make your meal complete. A scoop of fresh guacamole or some pico de gallo adds a cool, fresh contrast to the warm, melty quesadillas. For something light and crunchy, try serving them with a simple Mexican-style coleslaw dressed with lime juice and cilantro, or go for the classic combo of Spanish rice and refried beans. If you’re keeping things casual, just put out some tortilla chips with salsa and sour cream – sometimes the simplest sides are the best!

Storage Instructions

Keep Fresh: If you’ve got leftover quesadillas, wrap them in aluminum foil or place them in an airtight container. They’ll stay good in the fridge for up to 3 days. Just keep in mind that the tortillas might get a bit softer over time, but they’re still perfectly fine to eat!

Make Ahead: Want to prep these for quick meals? You can assemble the quesadillas ahead of time and stack them between pieces of parchment paper in the fridge for up to 24 hours before cooking. This makes dinner prep super easy on busy weeknights.

Warm Up: To get your leftover quesadillas crispy again, pop them in a dry skillet over medium heat for about 2 minutes per side. You can also use a toaster oven for 3-4 minutes – it works like a charm! Avoid using the microwave if possible, as it can make the tortillas a bit soggy.

Preparation Time	10-15 minutes
Cooking Time	6-10 minutes
Total Time	16-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 30-35 g
• Carbohydrates: 60-70 g

Ingredients

• 1/2 tablespoon butter
• 2/3 cup shredded colby jack cheese
• 1/4 cup broccoli (steamed and cut into small pieces)
• 1/4 cup chopped grilled or rotisserie chicken
• A pinch of salt and black pepper
• 2 soft taco-sized flour tortillas (white or whole wheat)

Step 1: Prepare the Skillet and Start the Quesadilla

In a medium nonstick skillet set over medium-low heat, add the butter.

Allow it to melt completely before proceeding to the next step.

Once melted, place one tortilla in the skillet as the base for your quesadilla.

Step 2: Add Cheese and Fillings

Top the tortilla in the skillet with half of the cheese.

Spread the broccoli and grilled chicken evenly over the cheese to ensure each bite has some of the delicious fillings.

Sprinkle lightly with salt and pepper to taste for extra flavor.

Step 3: Complete with Cheese and Tortilla

Add the remaining cheese over the broccoli and chicken.

Place the second tortilla on top to complete the quesadilla stack.

The additional cheese will help hold the quesadilla together as it melts.

Step 4: Cook the Quesadilla

Allow the quesadilla to cook for about 3 minutes on each side or until the outside is crisp and golden, and the inside cheese is fully melted.

Use a spatula to gently flip the quesadilla to ensure even cooking on both sides.

Step 5: Cool and Serve

Once cooked to your desired level of crispiness, remove the quesadilla from the skillet and let it cool for about 3 minutes.

This brief cooling period helps the cheese set slightly, making it easier to cut.

Use a pizza wheel or sharp knife to cut the quesadilla into wedges.

Serve immediately and enjoy your tasty, warm quesadilla!