Easy Baked Chicken and Cheese Quesadillas (Printable Version)
Crispy baked quesadillas with seasoned chicken, melted cheese, and vegetables. Ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1 teaspoon chili powder
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Cheese
07 - 2 cups shredded Mexican blend cheese
→ Vegetables & Extras
08 - 1/2 cup finely chopped red bell pepper
09 - 1/4 cup chopped green onions
10 - 8 medium (8-inch) flour tortillas
11 - 2 tablespoons melted butter or olive oil
# Method:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a large bowl, toss shredded chicken with chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Lay 4 tortillas flat. Distribute seasoned chicken, cheese, bell pepper, and green onions evenly over each, leaving a 1/2-inch border.
04 - Top with remaining tortillas and press gently to seal. Brush both sides of each quesadilla with melted butter or olive oil.
05 - Place quesadillas on baking sheets. Bake 8-10 minutes, flip, and bake 7-8 minutes longer until golden and crisp.
06 - Let cool 2 minutes, then cut into wedges. Serve warm with salsa, sour cream, or guacamole if desired.
# Chef's Tips:
01 -
- The oven method gives you that golden crunch without having to flip individual quesadillas on a skillet
- They reheat beautifully so you can make a batch that lasts through lunch the next day
02 -
- Dont skip the cooling time or the cheese will ooze out when you cut them
- Flip carefully about halfway through or the filling can slide to one side
03 -
- Use a pizza cutter to slice them into neat wedges without dragging the filling
- If your tortillas are stiff, wrap them in a damp paper towel and microwave for 15 seconds