These Sriracha Chicken Quesadillas are quick, spicy, and packed with cheesy goodness! They combine tender shredded chicken with the bold heat of Sriracha, creamy sour cream, and melty cheese—all wrapped in a crispy tortilla. Perfect for a fast weeknight dinner, a tasty snack, or even a fun appetizer for your next gathering. With the right balance of heat, creaminess, and crunch, these quesadillas are a guaranteed crowd-pleaser.

Sriracha Chicken Quesadilla

Ingredients

2 cups shredded chicken
¼ cup Sriracha
2 tablespoons sour cream
2 cups shredded cheese (your choice)
1 tablespoon vegetable oil
6 (6-inch) tortillas
¼ cup chopped cilantro leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling:

In a large bowl, mix together the shredded chicken, Sriracha, sour cream, shredded cheese, and chopped cilantro. Make sure everything is evenly combined.

Cook the Quesadilla:

Heat the vegetable oil in a large skillet over medium heat.
Spoon about ¼ cup of the chicken mixture onto the center of a tortilla, keeping it mostly in the middle (it will spread as it melts).
Place another tortilla on top, gently press it down, and place it in the skillet.
Cook for about 2 minutes, until the bottom tortilla is lightly browned and crispy.
Flip the quesadilla and cook for another 2 minutes, until the other side is golden and crispy.

Cut and Serve:

Remove the quesadilla from the skillet and use a pizza cutter to slice it into 4 parts.
Serve with your favorite sides, such as guacamole, salsa, or sour cream.

Servings and Timing

This recipe serves 3-4 people.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Cheese Variety: Feel free to experiment with different types of cheese like cheddar, Monterey Jack, or pepper jack for a spicier kick.
Add Veggies: Add sautéed onions, bell peppers, or spinach to the filling for extra flavor and nutrition.
Make it Healthier: Use whole wheat or low-carb tortillas for a healthier alternative.
Extra Spicy: For an even hotter quesadilla, add some chopped jalapeños or extra Sriracha to the filling.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet or microwave until warmed through.

FAQs

Can I use store-bought shredded chicken?

Yes, you can use rotisserie chicken or any leftover cooked chicken for this recipe to save time.

Can I make these quesadillas ahead of time?

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When ready, just assemble and cook the quesadillas.

How do I make the quesadillas extra crispy?

For extra crunch, you can brush the outside of the tortillas with a little bit of butter before cooking, or cook the quesadillas on a slightly higher heat for a crispier texture.

Can I freeze these quesadillas?

Yes, you can freeze the uncooked quesadillas for up to 1 month. To cook, just heat them directly from frozen in a skillet for about 4 minutes per side.

Can I adjust the spice level?

Yes! You can add more or less Sriracha depending on how spicy you like it. If you prefer a milder flavor, reduce the amount of Sriracha or use a milder hot sauce.

Conclusion

These Sriracha Chicken Quesadillas are the perfect combination of spicy, cheesy, and crispy. With minimal ingredients and quick prep, they make an ideal meal for any occasion. Whether you’re craving a quick dinner, a late-night snack, or something to serve at a party, these quesadillas will hit the spot. Enjoy them with your favorite dipping sauces, and get ready for a flavorful meal that everyone will love!