Baked Chicken Quesadillas are the perfect dish when you’re craving something delicious and easy to make. Packed with shredded chicken, spicy chipotle flavors, and melted cheese, these quesadillas are not only satisfying but also customizable for your taste. Whether you’re prepping for a busy weeknight dinner or a fun gathering with friends, these baked delights are sure to impress!
Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4-6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 520
Protein: 30 g
Carbohydrates: 40 g
Fat: 30 g
Fiber: 2 g
Sugar: 1 g
Sodium: 800 mg
Why Make Baked Chicken Quesadillas
Baked Chicken Quesadillas are not just tasty; they’re also versatile and a healthier alternative to traditional frying. With a blend of protein-rich chicken and creamy cheese, you can savor each bite guilt-free. Plus, you can easily add your favorite vegetables or spices, making it a fun dish to customize for everyone at the table.
How to Make Baked Chicken Quesadillas Step by Step
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
- Set the oven to 220°C and allow it to fully preheat.
- In a large mixing bowl, combine shredded chicken, 350 g sour cream, chipotle peppers, cheese, and salt. Mix until fully incorporated.
- Line two large baking sheets with parchment paper and brush lightly with olive oil.
- Place one tortilla on a work surface. Spoon 80–120 g of filling onto one half of the tortilla, then fold to enclose. Repeat with remaining tortillas and filling.
- Lay prepared quesadillas on the lined trays in a single layer. Brush the tops with olive oil.
- Transfer trays to the center of the oven. Bake for 15 minutes or until golden brown and crisp.
- Remove quesadillas from the oven, slice into wedges, and serve immediately with remaining sour cream, guacamole, salsa, or pico de gallo as desired.
How to Serve Baked Chicken Quesadillas
Baked Chicken Quesadillas can be served alongside a fresh garden salad or a side of Mexican street corn for a complete meal. For a more indulgent experience, consider offering a selection of dips like guacamole, salsa, or sour cream to complement the flavors. Enjoy them as a snack during game day or as a main dish for a cozy family dinner!
How to Store Baked Chicken Quesadillas
Save any leftover Baked Chicken Quesadillas by storing them in an airtight container in the refrigerator for up to three days. To reheat, place them in a toaster oven or regular oven at 180°C until heated through, about 10 minutes. You can also freeze the quesadillas for up to two months. Just make sure to wrap them tightly to prevent freezer burn. When ready to eat, thaw in the fridge overnight before reheating.
Expert Tips for Cooking Baked Chicken Quesadillas
- For extra crunch, choose larger tortillas and use more filling to create thicker quesadillas.
- Experiment with different types of cheese for unique flavor combinations.
- Try adding sautéed bell peppers, onions, or mushrooms for additional nutrients and flavor.
- Be sure not to overcrowd the baking trays; this will ensure even cooking and crisping.
- Brush both sides of the quesadillas with olive oil for a golden finish.
Delicious Variations of Baked Chicken Quesadillas
- Spicy Chicken Quesadillas: Add jalapeños or extra chipotle peppers to the filling for added heat.
- Herbed Quesadillas: Mix in fresh cilantro or oregano with the chicken for a refreshing twist.
- Vegetarian Quesadillas: Substitute shredded chicken with black beans, corn, and grilled vegetables for a hearty, meat-free option.
Conclusion
Don’t miss out on the opportunity to try Baked Chicken Quesadillas. With their irresistible flavors and simple preparation, they are sure to become a family favorite. Enjoy the crispy, cheesy goodness any day of the week!
Baked Chicken Quesadillas
Ingredients
Main ingredients
- 8 to 10 pieces 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
Preparation
- Set the oven to 220°C and allow it to fully preheat.
- In a large mixing bowl, combine shredded chicken, 350 g sour cream, chipotle peppers, cheese, and salt. Mix until fully incorporated.
- Line two large baking sheets with parchment paper and brush lightly with olive oil.
- Place one tortilla on a work surface. Spoon 80–120 g of filling onto one half of the tortilla, then fold to enclose. Repeat with remaining tortillas and filling.
- Lay prepared quesadillas on the lined trays in a single layer. Brush the tops with olive oil.
Cooking
- Transfer trays to the center of the oven. Bake for 15 minutes or until golden brown and crisp.
- Remove quesadillas from the oven, slice into wedges, and serve immediately with remaining sour cream, guacamole, salsa, or pico de gallo as desired.
