Sweet, deeply caramelized onions meld with chicken and gooey cheese in this Caramelized Onion Chicken Quesadilla, creating an irresistible balance of flavors. I can’t get over how much this combination exceeded my expectations. Rich and savory, with just a hint of sweetness? I’m going to need to work with caramelized onions more often!
Listen, I know quesadillas. They are hands-down my most consistent choice when it comes to a quick and easy lunch. I love them so much that I’ve literally written the ultimate guide on how to make quesadillas . And, I’m proud to add this quesadilla with caramelized onions to my recipe list, along with the chicken bacon ranch quesadilla that I shared a few weeks ago.
Caramelized Onion Chicken Quesadilla
I’ve heard that necessity is the mother of invention, and this quesadilla recipe is living proof. I needed to use up the last of a big batch of slow cooker caramelized onions , and I was about tapped on ideas. On a whim, I tried some of them on a quesadilla. And, let me tell you, this combination is special!
The caramelized onions lend so much depth and complexity to the flavors of the juicy chicken and melted cheese. And you just can’t get that from raw or quickly sauteed onions. This recipe gets me a restaurant-level lunch with simple ingredients and minimal fuss. I’m not sure it gets any better than that!
Ingredients and Substitutions
Tortillas – I use flour tortillas because I prefer the way they taste. Corn tortillas will work in a pinch.
Cheese – I prefer Monterey Jack cheese for its mild, creamy flavor. But, I use pepper jack sometimes to increase the heat for my family.
Caramelized Onions – I add a couple tablespoons of deeply caramelized onions to each quesadilla.
Chicken – I tuck about ⅓ cup of finely chopped, cooked chicken inside each quesadilla.
How to Make Caramelized Onion Chicken Quesadillas
Preheating the Skillet: I set a large non-stick skillet over medium heat on the stove for 1-2 minutes to heat up.
Prepping the Tortillas: I butter one side of the tortilla with about half a teaspoon of butter and place it butter side down in the skillet.
Starting with Cheese: I sprinkle about half of the cheese over the tortilla, so that it will melt first to hold the other ingredients in place.
Adding the Ingredients: Next, I spread out the caramelized onions in an even layer over the cheese. And, I repeat this step with the diced chicken.
Finishing with Cheese: I top the chicken with the rest of the shredded cheese, then fold the tortilla over on itself.
Cooking the Quesadilla: I let the quesadilla cook for 2-3 minutes, until brown and crispy on the bottom.
Flipping the Quesadilla: I carefully turn the quesadilla over with a spatula, then allow it to cook for another 2-3 minutes until browned.
Serving the Quesadilla: When it has finished cooking, I transfer the quesadilla to a cutting board to slice it into wedges. Then it is ready to serve.
Expert Tip
I have made quite literally hundreds of quesadillas. They’ve been my most consistent lunch option for the past three years. And, I can tell you without doubt, the most important part of the process is temperature control and patience. To make a great quesadilla, the cheese has to be fully melted in the same time it takes for the tortilla to crisp. So, if the tortilla is browning too fast, I reduce (or even remove from) the heat and cover the pan with a lid to help melt the cheese.
Don’t Overstuff It: It can be tempting to overfill a quesadilla. But, the more food that is packed inside the tortilla, the longer it will take to melt the cheese. So, I recommend keeping the total thickness under an inch or so, when folded over.
Melt the Cheese: If my cheese isn’t melting, I typically will do three things. First, I reduce the heat. Then I add about a tsp of water to the pan where it won’t actually touch the tortilla. Last, I cover with a lid. The steam from the water will slow the tortilla from crisping too quickly by adding moisture to it, and it also helps the cheese melt.
The Hot Tip: My mind was blown when I realized that restaurants preheat their plates on purpose. It keeps the food warmer, longer. In my opinion, it’s absolutely worth doing here, especially for a quesadilla like this, where I want a show-stopping cheese pull.
Serving Suggestions
As a quick lunch, I typically will eat this quesadilla with nothing more than a side of homemade ranch dip or one of my daily salad combinations .
But, when I’m making these quesadillas for dinner? Chips are almost always a requirement with my crew. So, I’ll throw together a batch of the best queso blanco on the planet, or maybe even my a quick batch of pineapple jalapeno salsa . Then, I’ll add a simple side dish like Spanish rice , and dinner is basically ready to serve.
Make Ahead & Storage
How to Store: I don’t typically end up with any leftover quesadillas. But, if you find yourself unable to finish, they can be stored in an airtight container in the fridge for 1-3 days.
How to Reheat: I recommend warming leftovers in a skillet over medium heat. This crisps the tortilla back up better than the microwave.
More Quesadilla Recipes
- Taco Quesadilla
- BBQ Pulled Pork Quesdailla
- Steak Quesadilla
- Teriyaki Chicken Quesadilla
- Turkey Quesadilla
Buttering the tortilla will allow it to brown more evenly in the pan.
Getting better at temperature control and not overstuffing the tortilla made this less of an issue for me. As the cheese melts, it binds the other ingredients in place. Then, it’s just a matter of running a spatula around the edges to make sure nothing is stuck and you should be able to flip it without spilling anything.
I usually find that the heat is too high with this issue. I lower the heat to slow the crisping of the tortilla, which gives the cheese more time to melt. Be sure to check my tips section for more advice!
Of course. You can use many different kinds of cheese in a quesadilla. But, I have found that it helps to use a cheese that is high in moisture and fat content. Monterey jack is my favorite, but I also frequently use pepper jack, cheddar, and various blends.
You can use a store-bought variety with this recipe. But, if you love caramelized onions? I’d give the slow cooker a try. Because it takes almost no effort to make them myself, that way and I’m able to keep them on hand in the fridge and freezer at almost no cost.
Ingredients1x2x3x
- ▢ 1 8-10" flour tortilla
- ▢ ⅓ cup Monterey Jack cheese shredded
- ▢ 2-3 tablespoons caramelized onions
- ▢ ⅓ cup cooked chicken chopped small
Instructions
- Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan. Top half of the tortilla with about half of the cheese. Spread the onions across the cheese and top with chicken.
- Sprinkle the rest of the cheese over the chicken, and fold the tortilla over on itself. Let it cook for 2-3 minutes. When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side.
- Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot, and serve warm. Repeat as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/16/11 – recipe notes and photos updated 1/13/26}
Caramelized Onion Chicken Quesadilla
Ingredients
- 1 8-10" flour tortilla
- ⅓ cup Monterey Jack cheese shredded
- 2-3 tablespoons caramelized onions
- ⅓ cup cooked chicken chopped small
Instructions
- Preheat a large non-stick skillet to medium-high heat. Lightly butter a single side of one tortilla with about ½ a teaspoon of butter and place it in the hot pan. Top half of the tortilla with about half of the cheese. Spread the onions across the cheese and top with chicken.
- Sprinkle the rest of the cheese over the chicken, and fold the tortilla over on itself. Let it cook for 2-3 minutes. When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side.
- Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot, and serve warm. Repeat as desired.
Nutrition
Caramelized Onion Chicken Quesadilla https://barefeetinthekitchen.com/carmelized-onion-and-chicken/
