Crispy Baked Chicken Quesadillas

why make this recipe

Baked Chicken Quesadillas are an easy and delicious meal perfect for any occasion. They are simple to make and can be customized to suit your tastes. With crispy tortillas and flavor-packed filling, everyone will love this dish. Plus, they can be made in large batches, making them great for gatherings or as a quick weeknight dinner.

how to make Baked Chicken Quesadillas

Ingredients:

• 8 to 10 wheat flour tortillas, 25 cm each
• 600 g shredded cooked chicken
• 1 tablespoon chipotle peppers in adobo sauce, finely chopped
• Salt, to taste
• 475 g sour cream, divided
• 200 g shredded pepper jack cheese or mozzarella
• Olive oil, for brushing

Directions:

1. Set your oven to 220°C and let it fully preheat.
2. In a large mixing bowl, combine the shredded chicken, 350 g of sour cream, chipotle peppers, cheese, and salt. Mix until everything is well incorporated.
3. Line two large baking sheets with parchment paper and brush them lightly with olive oil.
4. Take one tortilla and lay it on a work surface. Spoon 80–120 g of the filling onto one half of the tortilla, then fold the other half over to enclose the filling. Repeat this with the remaining tortillas and filling.
5. Place the prepared quesadillas on the lined trays in a single layer. Brush the tops with olive oil.
6. Transfer the trays to the center of the oven and bake for 15 minutes or until they are golden brown and crisp.
7. Once done, remove the quesadillas from the oven, slice them into wedges, and serve immediately. Enjoy with the remaining sour cream, guacamole, salsa, or pico de gallo as desired.

how to serve Baked Chicken Quesadillas

Serve your Baked Chicken Quesadillas warm, sliced into wedges. They pair wonderfully with sour cream, guacamole, salsa, or pico de gallo. This makes for a perfect appetizer for parties or a satisfying main dish for dinner.

how to store Baked Chicken Quesadillas

If you have leftovers, let the quesadillas cool completely. Store them in an airtight container in the refrigerator. They will last for about 3-4 days. You can also freeze the uncooked quesadillas between sheets of parchment paper, then store them in a freezer bag for up to 2 months.

tips to make Baked Chicken Quesadillas

• Make sure to use cooked chicken to save time.
• Adjust the amount of chipotle peppers based on how spicy you want it.
• Brush the tops of the tortillas with olive oil for a perfectly crispy finish.
• If you like, add in vegetables like bell peppers or onions for extra flavor and nutrition.

variation

You can change up the filling by using different cheeses or veggies. Try using cooked beef or shrimp instead of chicken for a different taste. You can also experiment with different sauces, such as barbecue sauce for a unique twist.

FAQs

1. Can I use corn tortillas instead?
Yes, you can use corn tortillas, but they may not be as sturdy as wheat flour ones.

2. How can I make these quesadillas vegetarian?
You can replace the chicken with beans, mushrooms, or a mixture of your favorite vegetables.

3. Can I bake these quesadillas in advance?
Yes, you can prepare the quesadillas and refrigerate them before baking. Just bake them when you’re ready to serve!

Baked Chicken Quesadillas

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Delicious and easy Baked Chicken Quesadillas made with crispy tortillas and a flavor-packed chicken filling, perfect for gatherings or weeknight dinners.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 8 to 10 wheat flour tortillas, 25 cm each
• 600 g shredded cooked chicken
• 1 tablespoon chipotle peppers in adobo sauce, finely chopped
• Salt, to taste
• 475 g sour cream, divided
• 200 g shredded pepper jack cheese or mozzarella
• Olive oil, for brushing

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Instructions

1. Preheat your oven to 220°C.
2. In a large mixing bowl, combine the shredded chicken, 350 g of sour cream, chipotle peppers, cheese, and salt. Mix until well incorporated.
3. Line two large baking sheets with parchment paper and brush lightly with olive oil.
4. Take one tortilla and spoon 80–120 g of filling onto one half. Fold the tortilla over to enclose the filling. Repeat with remaining tortillas and filling.
5. Place prepared quesadillas on the lined trays in a single layer and brush the tops with olive oil.
6. Bake for 15 minutes or until golden brown and crisp.
7. Remove from the oven, slice into wedges, and serve immediately with the remaining sour cream, guacamole, salsa, or pico de gallo.

Notes

Adjust the amount of chipotle peppers based on your spice preference. Add vegetables like bell peppers or onions for extra flavor.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg