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If you love spicy food and melty cheese, you’re in for a real treat today! These Spicy Chicken Cheese Quesa Tacos are crispy, cheesy, a little fiery, and crazy delicious. They’re like a taco, a quesadilla, and a flavor explosion all rolled into one.
I first made these when I was craving something spicy and cheesy but didn’t want boring takeout. Mixing a little Korean spice with Mexican-style tacos turned out to be the best idea ever.
Now, these are my go-to whenever I want a fun dinner or a snack that feels a little extra!
Grab your pan, turn up your favorite playlist, and let’s get cooking!
Why You’ll Love This Spicy Chicken Cheese Quesa Tacos Recipe
You get the best of both worlds — spicy and cheesy. The mozzarella melts and softens the heat, making each bite just right.
They are really easy to make. No special skills needed — just mix the filling, cook the tacos, and enjoy.
You can make them just how you like. Add more or less spice, or switch the chicken for beef if you want.
They’re fun to eat. The tortillas get crispy, the cheese stretches, and dipping them in extra sauce makes them even better.
They freeze well. Make a big batch, freeze some, and you’ll have a quick meal ready for busy days.
Ingredients (and Why They’re Awesome)
For the Spicy Chicken Filling:
Chicken Breast (336g):
Chicken breast is lean, healthy, and cooks quickly. It soaks up all the spicy, saucy flavors without getting too heavy. Plus, it’s packed with protein, so it will keep you full and happy.
Green Onion (169g):
Green onions add a fresh, slightly sharp taste that cuts through the richness of the cheese and sauce. They also make the filling look colorful and fresh.
Onion (120g)
When you cook onions, they turn sweet and soft. They help build a rich base for the filling and give it a nice, deep flavor.
Garlic (45g)
Lots of garlic means lots of bold flavor. Garlic makes the chicken taste stronger, warmer, and way more exciting.
Tomato (175g)
Tomatoes add juiciness and just the right amount of natural sweetness to the spicy sauce. They also help make the filling saucy without needing too much oil or butter.
Dried Chili Peppers (24g)
These bring real heat! You can add more if you love spicy food, or use just a little if you like it mild. The chilies give the tacos that awesome “kick” everyone loves.
Oregano (2g)
Oregano adds a herby, slightly earthy flavor that makes everything smell and taste more delicious, like a dish from a real taco stand.
Curry Powder or Cumin (10g)
Both spices add a cozy, warm feeling to the dish. They give a little extra depth to the sauce without overpowering the other flavors.
Chicken Stock Powder (12g)
This tiny ingredient brings out a big, savory flavor. It makes the chicken taste even meatier and helps tie all the sauce ingredients together.
Tomato Pasta Sauce (16g)
Tomato sauce makes the filling thick, rich, and full of flavor. It also saves you time because it already has herbs and seasoning mixed in.
Water (500ml)
Water helps everything cook slowly and evenly. It turns into a rich, tasty sauce as it simmers with the chicken and veggies.
Salt:
A little salt brings out the best in all the ingredients. It makes the spicy, cheesy, and savory flavors pop.
For the Tacos:
Tortillas (7)
Small tortillas are just the right size for folding, flipping, and eating without a mess. They get crispy on the outside but stay soft inside — perfect for holding all that cheesy, spicy goodness.
Mozzarella Cheese
The star of the show! Mozzarella melts into long, stretchy strings that pull apart beautifully. It cools down the spice a bit and makes every bite gooey and satisfying.
Chopped Onion
Adding fresh onion on top gives a little crunch and a sharp bite that balances the soft, cheesy filling. It also makes the tacos feel lighter and fresher.
Fresh Coriander (Optional)
Coriander (also called cilantro) adds a pop of green color and a fresh, slightly lemony flavor. If you like fresh herbs, this is a great way to brighten up the tacos right before eating.
So Let’s Cook!
1. Stew the Chicken
Get a big pot and toss in the chicken breasts, green onion, onion, garlic, tomato, dried chilies, oregano, curry powder, chicken stock powder, and water.
Bring it to a boil, then lower the heat and simmer for about 30 minutes. The chicken should be so tender it falls apart.
2. Make the Sauce
Pour the veggies and broth into a blender and blend until smooth. It should look like a thick, spicy tomato sauce.
3. Shred the Chicken
Shred the chicken into small pieces with two forks (or your hands if it’s cool enough).
4. Mix Everything
Put the shredded chicken back into the pan. Pour in your spicy sauce, add a little salt, and a spoonful of tomato pasta sauce.
Cook it together for about 30 seconds just to mix the flavors. Turn off the heat.
5. Grill the Quesa Tacos
Heat a bit of oil in a frying pan.
Lay a tortilla down, spoon some spicy chicken on one side, pile on mozzarella cheese, sprinkle some chopped onion, and fold the tortilla in half.
6. Get Them Golden and Crispy
Cook over medium-low heat until the bottom is golden and crispy. Flip carefully and cook the other side until the cheese inside is melty and dreamy. 😍
7. Serve Hot!
Top with fresh coriander if you want, and use extra spicy sauce for dipping!
Cooking Tips & Techniques
Spice Control
You can easily choose how spicy you want your tacos!
If you use 4 dried chilies, your tacos will be super spicy and full of heat.
If you use 2 dried chilies, the tacos will be medium spicy — still a good kick, but not overwhelming.
If you don’t use any chilies and add a little more tomato, your tacos will be mild, rich, and flavorful without the burn.
Cheese Tip
Mozzarella is the perfect cheese for this recipe. It melts beautifully and stretches when you pull the tacos apart.
Its mild flavor also helps balance out the spicy chicken. Make sure to use plenty — it’s what makes every bite extra gooey and satisfying.
Beef Version
Not a fan of chicken? You can swap it for low-fat beef. Just remember, beef needs to cook longer to get tender and juicy.
Let it simmer for about 1 hour instead of 30 minutes to get the best flavor.
Freezing Tip
Want easy meals for later? Let the spicy chicken filling cool completely first. Then pack it into freezer bags or containers.
You’ll have ready-to-go lunches or dinners that you can just reheat whenever you need something fast and delicious.
How to Serve It
Pile your tacos high and let the melted cheese ooze out , the messier, the better. Okay speaking of melted cheese you can try this Mouthwatering & Creamy Parmesan Polenta Recipe to pair with our Spicy Chicken Cheese Quesa Tacos.
For extra flavor and a bit of cooling, serve them with a side of sour cream or guacamole. These dips go perfectly with the spicy chicken and creamy cheese. Or just simply pair it with our Creamy Baked Potato Soup
Want to make it a full meal? Add a simple green salad on the side. A little crunch and freshness make every bite even better.
These tacos are best eaten hot, right off the pan, while the cheese is still gooey and the tortillas are crispy!
Recipe Variations
There are so many fun ways to change up these Spicy Chicken Cheese Quesa Tacos. You can add veggies like sautéed mushrooms or spinach inside the taco for extra flavor and a little healthy boost. If you love cheese, make it even cheesier by mixing mozzarella and cheddar together — double the cheese, double the fun! Want to turn it into a full meal? Add some rice, roll it up tight, and boom — you’ve got yourself a delicious burrito.
Spicy Chicken Cheese Quesa Tacos
Equipment
- Pot (for stewing chicken)
- Frying pan (for grilling tortillas)
- Blender or Food Processor
- Tongs
Ingredients
For the Spicy Chicken Filling:
- 336g chicken breast (about 2 breasts)
- 169g white part of green onion (about 1 stalk)
- 120g onion (half a medium onion)
- 45g garlic (about 8 whole cloves)
- 175g tomato (1 whole tomato) (or substitute with tomato paste)
- 24g dried chili peppers (4 whole) (adjust for spice level)
- 2g (1 tablespoon) oregano
- 10g (1 tablespoon) curry powder (or cumin powder)
- 12g (1 tablespoon) chicken stock powder or bouillon
- 16g (1 tablespoon) tomato pasta sauce
- 500ml water
- A little salt (to taste)
Tortilla and Toppings:
- 7 tortillas (6 inches / 15 cm)
- Mozzarella cheese (as needed)
- Chopped onion (for topping)
- Fresh coriander (optional, for topping)
Instructions
Stew the Chicken
- In a large pot, add the chicken breasts, green onion, onion, garlic, tomato, dried chilies, oregano, curry powder, chicken stock, and water.
- Bring to a boil over high heat, then lower to a simmer and cook for 30 minutes until the chicken is tender.
Prepare the Filling
- Remove the chicken and set aside.
- Transfer all the remaining vegetables and broth to a blender and grind into a smooth paste.
Shred and Mix
- Shred the chicken into small pieces by hand or using forks.
- Return the chicken to the pan, add the ground paste, a little salt to taste, and tomato pasta sauce.
- Cook together briefly for about 30 seconds to combine flavors.
- Turn off the heat.
Grill the Quesa Tacos
- Heat a little oil in a frying pan.
- Place a tortilla in the pan, add the spicy chicken filling on one side, top generously with mozzarella cheese and a sprinkle of chopped onion, then fold the tortilla over to form a half-moon shape.
Cook Until Melty
- Cook over medium-low heat until the bottom is crispy and golden, then carefully flip and cook the other side until the cheese melts completely.
Serve
- Serve hot with optional fresh coriander on top. Use any leftover spicy sauce as a dipping sauce!
Notes
Tips
Spice Control: 4 dried chilies = very spicy 🔥 2 dried chilies = medium spicy 0 chilies + 1 extra tomato = mild (no spiciness) Substitute with 3 tablespoons of chili powder if dried chilies aren’t available. Cheese Balance:Melty mozzarella balances the spiciness perfectly, making the taco rich but not overwhelming. Beef Version:
Swap chicken for low-fat beef and simmer for 1 hour instead of 30 minutes. Freezing Tip:
The stewed chicken freezes well! Cool completely before storing in freezer bags.
Diet-Friendly Options
If you want to make these Spicy Chicken Cheese Quesa Tacos a little healthier, it’s easy to do. For a low-carb version, just swap regular tortillas for low-carb ones so you can still enjoy all the spicy, cheesy flavors without the extra carbs. If you’re looking for a low-fat option, use less cheese and stick to lean chicken breast to keep it lighter but still tasty. And if you need a dairy-free version, no worries — just use dairy-free mozzarella. It melts well and gives you that same gooey, stretchy cheese pull everyone loves.
These Spicy Chicken Cheese Quesa Tacos are anything but ordinary. They’re quick, packed with heat, cheesy, and a blast to make. Whether you’re cooking up a meal for yourself or impressing friends, these tacos will fly off the plate—so you might want to make a double batch!
Put on your apron, turn up the music, and get ready to make some taco magic happen!