I’m so excited to share my Chicken Quesadilla Triangles recipe with you! These are crispy triangle slices filled with melty cheese, seasoned chicken, and sautéed veggies. They are quick to make, easy to customize, and perfect for weeknight dinners or a party appetizer.
Level: Easy
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 quesadillas (cut into 16 triangles)
Course: Main, Appetizer
Cuisine: Mexican-American
I make quesadillas all the time because they are fast, comforting, and everyone loves them. This version uses cooked chicken, a simple homemade seasoning mix, sautéed peppers and onions, and two kinds of cheese for extra melty goodness. Once you learn the steps you can change the filling any way you like.
I will explain each step like I am standing next to you in the kitchen so it is easy to follow. No fancy tools, no strange ingredients, just tasty food.
How to Make Chicken Quesadilla Triangles
This is how the quesadilla comes together:
• Season cooked chicken and toss with the filling.
• Sauté vegetables until they are soft but still have a little bite.
• Assemble each tortilla with cheese, chicken, and veggies then fold.
• Cook the folded quesadilla until both sides are golden and the cheese is melted.
• Cut each quesadilla into triangles and serve with your favorite toppings.
Ingredients
Seasoning mix
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
Quesadillas
• 4 cups cooked, chopped chicken (rotisserie or leftover chicken works great)
• 1 tablespoon oil
• 2 cups sliced mushrooms (optional)
• 2 medium bell peppers, any color, thinly sliced
• 1 large onion, thinly sliced
• 2 to 3 tablespoons water or chicken broth
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 8 8-inch flour tortillas
• Cooking spray or a little oil for the pan
For serving (optional)
• Sour cream or Greek yogurt
• Salsa or pico de gallo
• Sliced avocado or guacamole
• Chopped cilantro or green onions
Directions
- Mix the seasoning: In a small bowl stir together the salt, onion powder, garlic powder, oregano, cumin, chili powder, paprika, and black pepper.
- Season the chicken: Put the cooked chicken in a bowl and toss it with half of the seasoning mix. Set aside.
- Cook the vegetables: Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms if using, then add the sliced onions and bell peppers. Sprinkle the remaining seasoning over the vegetables. Sauté, stirring often, until the onions are soft and the peppers begin to soften, about 6 to 8 minutes. If the pan looks dry add 2 to 3 tablespoons of water or broth to help the vegetables steam and to pick up the seasoning flavor. Cook until the liquid reduces and the vegetables are crisp tender. Remove from heat.
- Assemble the quesadillas: Lay a tortilla flat. Sprinkle cheese on half of the tortilla. Add a layer of seasoned chicken, then a spoonful of the sautéed vegetables, and more cheese on top. Fold the tortilla in half to close. Repeat with the remaining tortillas.
- Cook the quesadillas: Heat a clean skillet or griddle over medium heat and add a light coating of oil or spray. Place a folded quesadilla in the pan and cook until the bottom is golden brown and crisp, about 2 to 3 minutes. Flip carefully and cook the other side until golden and the cheese is melted, another 2 to 3 minutes. Adjust the heat if the tortilla browns too fast before the cheese melts.
- Cut into triangles: Transfer to a cutting board and let rest 1 minute, then slice each quesadilla into 2 or 4 triangles depending on how big you want the pieces.
- Serve: Plate the triangles and serve with sour cream, salsa, avocado, and cilantro if you like.
Process Details
• Seasoning split two ways: Half the mix flavors the chicken and half flavors the veggies. That keeps every bite balanced.
• Water or broth trick: Adding a little liquid while cooking the vegetables helps them release flavor and prevents the quesadillas from being dry. Use only a small amount so the vegetables do not get soggy.
• Cheese choice: Monterey Jack melts creamy and cheddar adds a sharp bite. Freshly grated cheese melts better than pre-shredded.
• Even cooking: Use medium heat so the tortilla crisps up and the filling warms through without burning the outside.
Tips for Success
• Use leftover cooked chicken or rotisserie chicken for the fastest prep.
• Keep the tortillas warm and pliable by stacking them under a clean towel while you work. Cold tortillas crack when folded.
• Press gently with a spatula while cooking to get good contact with the pan and a nicely browned crust.
• To make smaller appetizer triangles, cut each quesadilla into 4 pieces and serve with toothpicks.
• Make ahead: Assemble quesadillas and refrigerate for up to 24 hours before cooking. Cook from chilled adding a minute or two to the cook time.
Serving Ideas
• Family dinner: Serve with Mexican rice and refried beans for a full meal.
• Party platter: Stack the triangles and offer bowls of salsa, guacamole, and sour cream for dipping.
• Lighter option: Use whole wheat or low carb tortillas and add extra veggies like spinach or zucchini.
• Breakfast twist: Add scrambled eggs and a little hot sauce to the filling and serve with breakfast potatoes.
Storage & Freezing
• Refrigerator: Cool to room temperature, then store leftover cooked quesadillas in an airtight container for up to 3 days. Reheat in a skillet or in a 350 degree F oven until warm.
• Freezing: Wrap cooked quesadilla wedges individually in foil or plastic wrap and freeze up to 2 months. Reheat from frozen in a 350 degree F oven for 10 to 15 minutes until heated through and crisp.
• Make ahead assembly: Assemble raw quesadillas, wrap and refrigerate up to 24 hours. Cook when ready.
Nutrition Info (Approximate per Serving)
• Calories: ~450 per quesadilla (whole 8-inch folded quesadilla)
• Protein: ~38 g
• Carbohydrates: ~30 g
• Fat: ~19 g
• Fiber: ~3 g
Nutrition values depend on the exact brands and portion sizes you use. These numbers are estimates.
Chicken Quesadilla Triangles are a simple, reliable meal I turn to when I want something quick and crowd pleasing. They are easy to adapt, easy to make ahead, and they travel well if you need to bring snacks to a party. I hope you enjoy making and eating these as much as I do. Trust me, once you try this method, quesadillas will be on your regular meal rotation.
