Ingredients
Scale
- 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
Instructions
- Preheat your oven to 220°C.
- In a large mixing bowl, combine the shredded chicken, 350 g of sour cream, chipotle peppers, cheese, and salt. Mix until well incorporated.
- Line two large baking sheets with parchment paper and brush lightly with olive oil.
- 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.
- Place prepared quesadillas on the lined trays in a single layer and brush the tops with olive oil.
- Bake for 15 minutes or until golden brown and crisp.
- 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.
- 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