Baked or grilled, Chicken Quesadillas are a quick meal the whole family will love. Made with fire-roasted tomato salsa these cheesy chicken-filled tortillas are flavorful on the inside and crisp on the outside!

3 chicken quesadillas stacked on each other

Easy Chicken Quesadillas with Fire Roasted Salsa

There’s never a bad time for Mexican food, and with less than a month until Cinco De Mayo, we might as well start celebrating now with these easy chicken quesadillas with fire-roasted salsa. 

This recipe will have you feeling like it’s straight out of the kitchen of your favorite Mexican restaurant. The homemade fire-roasted salsa mixed with just the right blend of spices and a crispy outer shell will have you craving more from the moment you take your first bite!

Just pair it with a frozen raspberry margarita, Pineapple Jalapeño Margaritas, or Spicy Ranch Water and you’ll have the full Mexican restaurant experience from the comfort of your own home!

chicken quesadillas on a plate with colorful napkin

How To Make Fire Roasted Salsa

(full printable recipe at the end of this post)

It’s simple to just grab a jar of premade salsa from the grocery store, but there is nothing better than a batch of homemade fresh salsa. While I usually like to take shortcuts when I can, this fire-roasted salsa recipe is so easy and delicious, it’s worth the little bit of extra time and effort required. 

To make the fire-roasted salsa for your chicken quesadillas,  just place drained fire-roasted tomatoes in a large bowl and mash them into smaller pieces with a fork. Then you will mix in corn, black beans, onion, fresh cilantro, garlic powder, salt, ground cumin, red pepper, and lime juice until combined. 

how to make quesadillas photo collage
chicken quesadillas on a long platter

Can I Use Beef or Pork Instead of Chicken?

Yes, you can! While I love the flavor profile of the chicken mixed with the salsa and other spices, this recipe will work just as well with beef, pork, or your favorite plant-based protein. 

Simply replace the chicken with the same amount of your preferred source of protein and cook according to your preferences. To spice things up with pork try this easy barbacoa recipe, or try your hands at authentic Mexican steak with this carne asada recipe. 

Can I Bake Quesadillas In The Oven?

Making quesadillas in the oven is a great option! Especially if you are making them for a crowd.

Simply preheat your oven to 400°F.  Brush each side of the prepared quesadillas quesadilla with olive oil. Place them on a baking sheet and bake in preheated oven for 8-12 minutes or until cheese has melted and tortillas are crisp.

A chicken quesadilla on a plate with sour cream

Tips For Reheating Leftover Chicken Quesadillas

Reheating something like a quesadilla can be complicated because often you end up with a tough or soggy end result that’s just disappointing, and unenjoyable. 

  • Skip the microwave, if possible. The microwave, while convenient for heating up leftovers in a flash, if not great for keeping the light and crisp texture of the tortilla. 
  • To quickly heat and regain crispiness, heat a non-stick pan on medium-high until hot. Put in the quesadilla and heat for a minute or two on each side. 
  • If you have some time to spare, reheat in the oven, on 375 for about 10 minutes. 

How To Store Leftover Chicken Quesadillas

For best results, it’s best to store any leftovers unassembled in separate containers. If you store the chicken, salsa, and other toppings separately, and assemble just before serving, it will prevent the juices from turning your tortilla into a soggy mess. 

If you prefer to store assembled chicken quesadilla, you can store it in an air-airtight container, or wrapped in foil in the refrigerator for up to 4 days. 

a quesadilla on a white plate with a bowl of fire roasted tomato salsa

Don’t Miss Even More Mexican Inspired Recipes!

Baja Shrimp Tacos with Pineapple Lime Salsa – Loaded with garlic roasted shrimp, avocado, sweet peppers, tomatoes and spicy chipotle mayo making these the BEST shrimp tacos. The perfect quick and delicious meal any night of the week.

Oven-Baked Pineapple Chicken Quesadillas – Super easy to make and you’ll have dinner in under 20 minutes. They are stuffed with southwest seasoned chicken, caramelized pineapple, sweet peppers and onions with lots of melty cheese.

Mexican Shrimp Linguine – Combines three things my family loves; pasta, shrimp and Mexican flavor. This shrimp pasta recipe has a little bit of heat with a whole lot of delicious and it can be whipped up in a hurry.

Beer Margarita AKA Beergarita – Has only 3 ingredients and is dripping with Mexican flavors.  Just in time for Cinco de Mayo, game day or your summer sipping pleasure.

The Perfect Paloma Cocktail Recipe –  A Mexican favorite cocktail. Made with fresh grapefruit juice and silver tequila the Paloma is arguably more refreshing than a margarita.  This bright citrus drink is perfect for weekend get-togethers. 

quesadillas stacked on each other photo collage

Tools Used To Make These Chicken Quesadillas with Fire-Roasted Salsa

Glass Bowl Set:

Everyone should have a good set of mixing bowls in their kitchen. This set is my favorite because the variety of sizes means I always have exactly what I need available. 

Electric Skillet:

Having an electric griddle around is perfect for when you’re cooking for a crowd, or just need to free up some stove burners. I love the large cooking space and easy cleanup with this product!

Pizza Cutter:

Whether you’re cutting pizza, quesadillas, or any other recipes that call for even slices, you’ll want this pizza cutter! The perfectly sharp stainless steel blade allows you to slice with ease no matter what. 

quesadillas on a plate with colorful napkin
3 chicken quesadillas stacked on each other

Chicken Quesadillas With Fire Roasted Salsa

Yield: serves 6
Prep Time: 10 minutes
Cook Time: 6 minutes
Additional Time: 6 minutes
Total Time: 22 minutes

Baked or grilled, Chicken Quesadillas are a quick meal the whole family will love. Made with homemade fire-roasted salsa these cheesy chicken-filled tortillas are flavorful on the inside and crisp on the outside!


  • 1 can (14.5 oz each) fire-roasted diced tomatoes, drained
  • 2/3 cup frozen whole kernel corn, thawed
  • 2/3 cup drained, rinsed Bush’s® Seasoned Black Beans
  • 2 cups cooked chicken (sometimes I use rotisserie chicken)
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon lime juice
  • 2 cups shredded Chihuahua or Monterey Jack cheese
  • 6 (8-inch) flour tortillas
  • Lime wedges and sour cream, optional


  1. Make salsa: place drained tomatoes in a large bowl; mash into smaller pieces with a fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper, and lime juice.
  2. Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with chicken and 1/4 cup salsa (reserve remaining). Fold each tortilla in half over filling; set aside.
  3. Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.
  4. Cut each quesadilla into 3 wedges. Serve each with remaining salsa. Add a lime wedge and sour cream, if desired.


To Bake Quesadillas: Preheat oven to 400°F. Prepare quesadillas as directed (steps 1-2) and brush each side of each quesadilla with olive oil. Place on a baking sheet and bake in preheated oven for 8-12 minutes or until cheese has melted and tortillas are crisp.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1 quesadilla
Amount Per Serving: Calories: 354Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 80mgSodium: 442mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 25g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Originally posted in December 2010. Post and photos updated April 2020.