If you’re hunting for the authentic chicken quesadilla recipe that’s going to win over your family, impress your friends, and maybe even snag you a $150 Amazon gift card, you’re in the right place.
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This recipe is brought to you in partnership with The California Apple Commission.
This month’s recipe challenge on ¡Hola! Jalapeño is all about making back-to-school dinners fun and totally delicious—with a little help from California’s finest apples and the melty magic of Oaxaca cheese.
As we head into August, I know dinner time can feel like a scramble. School supplies everywhere, new routines, and the eternal question: what’s for dinner? I’ve got you covered with a chicken quesadilla recipe that’s quick, loaded with flavor, and just a little bit unexpected (hello, sweet-tart apple slices!). These are seriously the best chicken quesadillas ever.
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I’m Kate—a chef, recipe developer, and mom who believes that food should be fun, approachable, and obviously delicious. If you’re new here, check out some of my most popular recipes like my best-ever black beans or pork pozole to get a taste of what ¡Hola! Jalapeño is all about.
Why California Apples Belong in Your Quesadillas
Let’s talk apples! The California Apple Commission is sponsoring this month’s Challenge Ingredient Recipe Contest, and I couldn’t be more excited to highlight California Fuji, Granny Smith, and Pink Lady apples. Here’s why they’re the perfect addition to your cheesy chicken quesadilla:
- Always Fresh: California apples are all pick, pack, and ship—no cold storage. That means every apple is extra crisp, juicy, and full of flavor.
- Versatile Varieties: Fuji brings sweetness, Granny Smith brings tartness, and Pink Lady is the perfect balance. Try them in classic sangria or ham and cheese empanadas.
- Family Friendly: Apples make a great after-school snack, but they also add crunch and a hint of sweetness to savory dishes like this one.
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Here’s your grocery list for the ultimate authentic chicken quesadilla. You can use leftover chicken, rotisserie chicken, or even lime-roasted chicken thighs from last night’s dinner!
- Large flour tortillas: Had some in your fridge for a while? Here’s how to tell if they’re still fresh.
- Rotisserie chicken: Or cooked chicken breasts, thighs, or tenderloins—shredded
- Oaxaca cheese: See below for why it’s so special
- California apples: Fuji, Granny Smith, Pink Lady—thinly sliced
- Spices: I like to use a mixture of onion powder, garlic powder, and black pepper but if you have a favorite taco seasoning feel free to use that instead.
- Your favorite salsa: This can be store-bought just make sure it’s still fresh.
- Garnishes: Ripe avocado, fresh cilantro, sour cream, and lime wedges for squeezing lime juice over everything!
No rotisserie chicken? Try my shredded achiote beef or soy sriracha chicken fajitas as a filling!
Oaxaca Cheese: The Melty Heart of Authentic Quesadillas
This month’s challenge ingredient is Oaxaca cheese—a true superstar in Mexican kitchens and the secret to the best chicken quesadillas. If you’ve never cooked with it before, you’re in for a treat! Oaxaca (pronounced wah-HAH-kah) is a white, semi-soft cheese from the southern Mexican state of Oaxaca. It’s known for its beautiful stretch, mild milky flavor, and creamy texture that melts into absolute perfection.
I love using it in traditional Mexican dishes like cheese and rajas tamales but I also use it to make cheeseburgers, breakfast casseroles, cheesy chicken and rice, and even Mexican-inspired lasagna.
What makes Oaxaca cheese so special? It’s hand-pulled into long ribbons (similar to mozzarella), which gives it that signature stringy melt. When you bite into a quesadilla loaded with Oaxaca cheese, you get those dreamy cheese pulls and a rich, comforting flavor that wraps around every bite of chicken, apple, and tortilla.
If you can’t find Oaxaca cheese at your regular grocery store, try a local Latin market or specialty cheese shop. Monterey Jack or mozzarella can work in a pinch, but if you want that authentic, melty, slightly tangy quesadilla experience, Oaxaca is worth the hunt!
Don’t forget: using Oaxaca cheese in your quesadillas is not just delicious—it’s your ticket to entering this month’s Challenge Ingredient Contest and a chance at that $150 Amazon gift card!
How to Fold (and Cook) the Perfect Quesadilla
Let’s get into the cooking process! The first step is to heat your large skillet over medium-high heat.
- Place a tortilla in the hot skillet (no need to add olive oil or butter). Sprinkle a layer of cheese on half of the tortilla.
- Add the shredded chicken mixture, the sliced apples, a drizzle of salsa, and another layer of cheese.
- Fold the tortilla over to create a half-moon shape. Press gently.
- Cook until golden brown, then flip.
- Repeat with remaining tortillas and filling.
You could also set up a quesadilla bar and let everyone customize their own with fillings like bell peppers, red onion, green onions, or get super creative and set out verdolagas or jalapeño poppers for filling options.
What to Serve with Chicken Quesadillas
These are a meal on their own, but here’s what I love on the side:
- Pico de Gallo and Pipián Rojo
- Baked Avocado Fries or Elote Loco
- Mexican Chocolate Tequila Tart, for dessert
- Tamarind Rum Punch or Mezcal Rhubarb Sour are fun cocktail options
Have leftovers? Wrap half quesadillas in foil and reheat in the oven for a quick lunch.
How to Enter the August Quesadilla Challenge
Here’s how you can win a $150 Amazon gift card and have your creation featured on ¡Hola! Jalapeño:
- Make this authentic chicken quesadilla recipe using Oaxaca cheese and California apples.
- Snap a photo of your finished quesadillas.
- Email your photo to kate@holajalapeno.com and leave a review and star rating on the recipe page using the same email. Full contest rules here.
- Entries are due by 11:59PM Eastern on the last day of August. Winner is announced in my newsletter and by email.
Why Trust My Recipes?
With over 30 years as a chef, food editor, and mom, I know what works—and what doesn’t. Every recipe on ¡Hola! Jalapeño is tested, retested, and packed with tips. Whether you’re making Guasanas, cooking from my cookbook, Plant Powered Mexican, or making this month’s challenge recipe, my goal is to help you feel confident and excited about cooking Mexican food at home.
Ready for more? Check out Coconut Blueberry Pancakes, Chicken & Black Bean Nachos, Crispy Pork Milanesa, my Tacos and Wine Guide , or Chewy Mexican Hot Chocolate Crinkle Cookies for more Mexican favorites.
Chicken Apple Quesadilla Recipe
If you’re hunting for the authentic chicken quesadilla recipe that’s going to win over your family, impress your friends, and maybe even snag you a $150 Amazon gift card, you’re in the right place.
Ingredients
- 12 ounces Oaxaca cheese
- 2 cups shredded rotisserie chicken, or other shredded, cooked chicken
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 apple, sliced (preferably Gala, Honey Crisp or Granny Smith)
- 4 large flour tortillas
- 4 teaspoons of your favorite salsa, plus more for serving
- sour cream, diced avocado, thinly sliced jalapeño, fresh cilantro, lime wedges, for serving (optional)
Instructions
- Pull Oaxaca cheese into strings (as if you were eating string cheese) into thin threads. If the Oaxaca cheese is in a circle, unravel the circle to one long rope of cheese, then pull into threads.
- Stir together 2 cup shredded cooked chicken, 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper in a medium bowl.
- Heat a large frying pan over medium-high heat. Lay 1 flour tortilla in the pan and spread about 1/2 cup of Oaxaca cheese on one half of the tortilla. Top with about 1/2 cup of the chicken, a few apple slices and about 1 teaspoon of salsa. Finish with another 1/2 cup of the cheese and fold the tortilla over to close.
- Cook until one side is toasted and golden brown and the cheese is starting to melt. Flip and toast the other side until the cheese is completely melted.
- Continue with the remaining ingredients to make 3 more quesadillas.
- Cut each quesadilla in half and serve with sour cream, more salsa, diced avocado, thinly sliced jalapeños, chopped cilantro and lime wedges.
Notes
- Oil in the pan: You do not need to oil the pan to cook the quesadilla. If the pan is dry the tortillas get really nice and crispy.
- Spice Level: For a little kick, add a pinch of cayenne or chipotle chili powder or swap in pepper jack cheese.
- Storage: Leftover quesadillas can be wrapped and refrigerated for up to 2 days. Reheat in a skillet for best texture.
- Chicken Shortcut: Rotisserie chicken is a time-saver, but any leftover cooked chicken works well.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 915Total Fat: 57gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 245mgSodium: 1449mgCarbohydrates: 44gFiber: 7gSugar: 6gProtein: 60g
I pretested this for the upcoming apple avalanche in WA state. It was DELICIOUS! Will definitely be making this again.
Thank you so much for sharing your feedback! I’m thrilled you loved it and that it passed your pretest—what a perfect way to get ready for apple season in WA. Can’t wait to hear how it turns out when you make it again! 🍏✨ If you snap a photo next time, I’d love to see it!
This was a perfect lunch! The chicken, cheese and apples melt together so nicely! We loved it!
Amazing! Thank you Adrienne