Chicken
$0.91per plate
Prep
10 min
Chicken · Chicken Quesadillas
Chicken Quesadillas
A quesadilla is what leftovers become when you want them to feel like a night out. A little cooked chicken and a handful of cheese, folded into a tortilla and toasted until the outside is crisp and the inside is molten, is one of the fastest and most satisfying cheap dinners there is. It is the perfect home for a batch of shredded chicken or the last of a rotisserie bird. Cut into wedges with salsa on the side, four servings run about a dollar fifty a plate and take twenty minutes.
$1.48per plate
Estimated recipe total
$5.92 · serves 4
Cook
10 min
Total
20 min
Serves
4
1 How to make it
1
Warm the filling
Saute the onion and pepper until soft, then toss with the shredded chicken and spices to warm it and coat it in flavor. Seasoning the filling, not just the cheese, is what keeps a quesadilla from tasting flat.
2
Build the quesadilla
Lay a tortilla in a lightly oiled pan over medium, scatter cheese over half, add the chicken mixture and a little more cheese, and fold it over. The cheese on both sides acts as glue that holds it shut.
3
Toast until crisp
Cook 2 to 3 minutes a side, pressing gently, until the tortilla is golden and crisp and the cheese has melted. Medium heat is key; too hot and it browns before the cheese melts.
4
Rest, then cut
Let each quesadilla sit a minute so the cheese sets slightly, then cut into wedges. Serve with salsa or sour cream.
2 Cheaper ingredient swaps
- Canned chicken or leftover beef. A drained can of chicken, leftover taco beef, or shredded pork all fill a quesadilla just as well.
- Beans for the meat. Mashed black or refried beans make a hearty, cheaper meatless quesadilla; see our black bean tacos for a bean base.
- Any melting cheese. Cheddar, Monterey Jack, or a Mexican blend all melt well; use whatever is cheapest or already open.
- Bake a batch. For a crowd, lay flat quesadillas on a sheet pan and bake at 425 F until crisp, flipping once, instead of cooking one at a time.
3 Budget tips
- Quesadillas are built for leftovers: a batch of shredded chicken or the last of a rotisserie bird becomes a whole new dinner.
- Buy cheese as a block and grate it yourself; it melts better and costs noticeably less than pre-shredded bags.
- Tortillas are cheap in the big pack and freeze well, so you always have the base for a fast meal on hand.
- Stretch them further by bulking the filling with sauteed peppers, onion, or a scoop of beans.
4 Storage, freezing & reheating
Fridge
Cooked quesadillas keep, wrapped, in the fridge for 3 days; store the filling and tortillas separately if you are prepping ahead so nothing gets soggy.
Freezer
Assembled, uncooked quesadillas freeze well for 2 months; cook them straight from frozen over medium heat until crisp and hot through.
Reheating
Re-crisp leftovers in a dry pan or the oven rather than the microwave, which turns the tortilla limp. A few minutes over medium brings back the crunch.
5 Nutrition (per serving)
Calories
420
Protein
27g
Fat
21g
Carbs
29g
Per-serving figures are estimated from standard ingredient data and are not medical or dietary advice.
6 Frequently asked questions
How do I keep quesadillas from falling apart?
Put cheese against both tortilla surfaces so it melts and glues the filling in place, and do not overfill. Let the quesadilla rest a minute after cooking so the cheese sets before you cut it.
What cheese melts best in a quesadilla?
Cheddar, Monterey Jack, mozzarella, or a Mexican blend all melt smoothly. Grate it from a block rather than using pre-shredded, which is coated to resist clumping and melts less evenly.
Can I make quesadillas for a crowd?
Yes. Instead of cooking one at a time, lay several flat on a sheet pan, bake at 425 F until crisp, flip once, then fold and cut. It is far faster for feeding a group.
How is the cost per plate worked out?
The estimated $5.92 total spread over 4 servings comes to about $1.48 each. Using leftover chicken you have already paid for makes the real cost even lower.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
Cook next
All recipes Related recipes
From other tables
All recipes 
