Baked Chicken Quesadillas
Delicious and easy to make, these Baked Chicken Quesadillas are packed with shredded chicken, spicy chipotle flavors, and melted cheese. Perfect for busy weeknight dinners or gatherings.
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.
Notes
Store any leftover quesadillas in an airtight container in the refrigerator for up to three days. Reheat at 180°C for approximately 10 minutes. Can freeze for up to two months, thawing in the fridge before reheating.