Cilantro lime chicken quesadillas are one of my favorite quesadillas and way to use any leftover cilantro lime chicken thighs from the night before. I chop the chicken into small pieces, mix it with plenty of home shredded Oaxaca and Monterey Jack cheese, and fold everything into a burrito-size flour tortilla (easy peasy).

I brush the outside lightly with butter so it crisps up golden in the pan while the cheese melts inside. A sprinkle of fresh cilantro finishes it off, and I love to pair it with a quick cilantro jalapeño lime sauce (made with sour cream) on the side for dipping.

Why You’ll Love This Recipe

A great way to use leftover chicken, but love cilantro lime chicken thighs for this recipe
Oaxaca and Monterey Jack cheese melt perfectly, and they're the perfect combo
Crispy golden flour tortilla with a buttery crust
Fresh cilantro and lime both easy to find
Served with a creamy cilantro jalapeño lime sauce

Ingredients

Quesadillas

Burrito-size flour tortillas – Large enough to hold plenty of filling
Oaxaca cheese – Melty with a nice stretch
Monterey Jack – Smooth and creamy
Leftover Cilantro Lime Chicken – Chopped into small pieces (freshly cooked works too)
Fresh cilantro – Chopped for sprinkling inside
Butter – Just a light layer for crisping the tortilla in the skillet

Cilantro Jalapeño Lime Sauce

Sour cream – The creamy base
Cilantro – Chopped
Pickled jalapeños – Chopped finely for tang and heat
Pickling liquid from the jalapeños – Adds brightness
Lime juice – Freshly squeezed
Salt – Just a pinch to balance everything

Step by Step Instructions

Prep First

Shred the Oaxaca and Monterey Jack by hand (about 6 oz or ¾ cup total)
Chop the leftover chicken into small pieces
Chop the cilantro and pickled jalapeños
Juice the lime

Prepare the Quesadillas

Start by making the cilantro lime sauce. In a small bowl, stir together sour cream, cilantro, chopped jalapeños, a splash of the jalapeño pickling liquid, lime juice, and a pinch of salt. Adjust with more lime or jalapeño if you like it tangier or spicier. Refrigerate until ready to serve.

Warm a large skillet over medium heat. Place a burrito-size tortilla in the skillet and spread a thin layer of butter on the top side. Flip the tortilla so the buttered side is down.

Overhead view of chopped chicken for Cilantro Lime Chicken Quesadillas

On one half of the tortilla, add a generous layer of shredded Oaxaca and Monterey Jack cheese.

Sprinkle on the chopped chicken and a little cilantro, then add another light layer of cheese to help everything stick. Fold the tortilla in half over the filling, carefuly to prevent it from ripping the tortilla.

Cheese and chicken for Cilantro Lime Chicken Quesadillas

Cook until the bottom is golden and the cheese starts to melt, then carefully flip and cook the other side until golden brown and crisp with melted cheese inside. Press the quesadilla down with the spatula to get all the melted cheese to meld with the chopped chicken.

Folded Cilantro Lime Chicken Quesadillas

Cooking Cilantro Lime Chicken Quesadillas

Slice and serve hot with the cilantro jalapeño lime sauce, pickled jalapeños, fresh cilantro, and fresh lime juice on the side.

Tips

Shredding your own cheese gives the best melt and stretch
Layering cheese both under and over the chicken helps seal the quesadilla
Use medium heat so the cheese has time to melt without burning the tortilla
Make the sauce ahead of time and keep chilled until ready to serve

What to Serve With This

I love these quesadillas with black beans and rice with green chiles a side of salasa verde, or cilantro lime rice

If You Like This, You’ll Love These

Here are a few other quesadilla recipes I’ve made and loved:

If you make these cilantro lime chicken quesadillas, leave a comment. I love reading your comments and will try to get back to every single one.

Olga