Crispy, cheesy, and ready in minutes — these chicken quesadillas are the kind of comfort food that makes any lazy day instantly better.
It was one of those days when I just didn’t want to eat rice. Alam mo yung feeling na parang your tastebuds need a break from the usual ulams? I opened the fridge, stared for a good minute, and thought — Nope. Not today, chicken tinola.
And if we’re skipping rice, there’s only one easy, comforting, and guaranteed crowd-favorite choice in this house: quesadillas.
Technically, it’s something I love… and something that Ykaie and Twinkle absolutely adore. Daddydoodledoo? Well, he loves his rice with all his heart, but minsan kailangan niya rin mag-give way sa cravings namin. 😂
Why We Love Quesadillas So Much
Quesadillas are one of those magical meals that feel fun to eat. They’re crispy, cheesy, melty, and customizable. Plus, it’s a break from the usual Filipino dishes — but not too foreign that the kids won’t touch it.
They’re:
- Fast — done in 20 minutes
- Flexible — use any cheese or veggies you have
- Kid-friendly — walang leftovers, ever
- Budget-friendly — perfect for end-of-week fridge cleanouts
And honestly…
There’s something comforting about holding a warm, cheese-loaded triangle in your hands while watching TV or having family kwentuhan in the living room.
What Makes a Good Quesadilla?
Let’s talk quesadilla science (yes, may ganon! 😂):
1. The Tortilla Matters
Flour tortillas crisp beautifully without burning quickly. Mas mabilis pa sila i-flatten sa pan kaysa feelings ng ex mo.
2. The Cheese Has to Melt Well
Go for cheeses like:
- mozzarella
- cheddar
- quickmelt
- Monterey Jack
A mix is even better! The stretch + flavor combo = chef’s kiss.
3. The Filling Should Be Flavorful but Simple
You want the chicken juicy, the spices mild enough for kids, but tasty enough for you. Think garlic, cumin (optional), paprika, and salt.
4. Don’t Overfill
Tempting, I know. But if you put too much, magiging burrito siya na umiiyak sa pan.
5. Cook on Medium Heat
Para crispy outside, melted inside — no burnt tortillas, no raw cheese.
What We Pair It With
- Sour cream (or plain yogurt kung tipid mode)
- Salsa
- Guacamole (if I’m feeling fancy)
- Hot sauce for the adults
- Juice or iced tea for the kids
Perfect for merienda, movie nights, or late dinners when you don’t want heavy rice meals.
Quesadillas are my emergency happiness meal.
When the day is long, the chores never end, and you just want something warm and comforting without effort… this is it. Crispy, cheesy, and always a hit.
Try making this chicken quesadilla recipe at home — promise, you’ll have zero leftovers and lots of smiles at the table. ❤️
PrintChicken Quesadilla
Ingredients
- 400g chicken breast, cut into small cubes
- 2 tbsp taco seasoning
- 2 garlic, chopped finely
- 1 onion chopped
- 1 tbps oil
- 5 pcs whole wheat tortilla wrap
- 1 white onion, sliced thinly
- 1 tomato sliced thinly
- lettuce, sliced thinly
- grated cheese
Creamy Garlic Sauce
- 1/4 cup yogurt
- 2 tbsp mayo
- 2 garlic, chopped finely
- 1 tsp garlic powder
- juice of 1/2 lemon
Instructions
-
- Make the creamy garlic sauce: in a bowl combine yogurt, mayo, garlic, garlic powder and lemon juice; mix and set aside.
- Season the chicken cubes with taco seasoning and toss to coat.
- Heat 1 tbsp oil in a pan over medium heat; sauté garlic and onion until softened, add the seasoned chicken and cook 7–10 minutes until fully cooked and browned; remove from heat.
- In a nonstick pan, lay one whole wheat tortilla flat and heat for 20 seconds, sprinkle grated cheese on half, top with cooked chicken, thinly sliced white onion, tomato slices and lettuce, drizzle with the creamy garlic sauce, then add a little more cheese on top.
- Fold the tortilla in half and toast for 2–3 minutes per side, until golden brown and cheese is melted.
- Let the quesadilla rest 1 minute, slice into wedges, and serve warm with extra creamy garlic sauce.
