Go Back
+ servings
cream cheese quesadillas on plate

Cream Cheese Quesadillas - Creamy and Easy!

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Servings 4 people


  • 2 cups shredded chicken
  • 4 ounces (110 grams) cream cheese, room temperature
  • 1 cup (125 grams) grated extra-sharp cheddar cheese
  • 2 teaspoons lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 8 small flour tortillas (use GF, if needed)


  • Mix everything together, except the tortillas, in a medium bowl and set aside.
  • Over medium heat, heat a non-stick frying pan or cast iron pan that's slightly larger than your tortillas.
  • While the pan is heating up, spread the chicken mixture over four of the tortillas. Place the remaining four tortillas on top of the filling.
  • One by one, cook the quesadillas until the bottom or the tortilla is browned in several spots and the filling is halfway melted. Flip over, and brown the other side of the tortilla.
  • Cut into four pieces and serve hot. If these cool too quickly, you can reheat them in the microwave at half power for 10-15 seconds or until warm.
  • Should be enjoyed immediately. Reheated quesadillas aren't the best.