Caramelized Onion Chicken Quesadilla

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.

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.

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

Make Ahead: You can definitely prep the onions and chicken ahead of time! Leftover grilled chicken thighs or shredded chicken and slow cooker caramelized onions are perfect for using with this quesadilla.

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

Frequently Asked Questions

{originally published 9/16/11 – recipe notes and photos updated 1/13/26}