Easiest Baked Chicken Quesadillas

While I usually cook my quesadillas in a pan, making them in the oven is sometimes the absolute best way to go. This is especially true if you are making a lot of them, or just really want to get them all done and hot at the same time. And luckily it’s ridiculously easy.

How to Bake Quesadillas

Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil, and spray with nonstick spray.

Combine your filling, in this case a simple blend of shredded chicken (store-bought and shredded, or homemade and shredded), chili powder, and cheese in a large bowl. Some chopped olives are optional.

Brush a tortilla with olive oil, place it oil side down on a cutting board. Distribute 1/8 of the chicken/cheese mixture over half of the tortilla.

Easiest Baked Chicken Quesadillas

Flip the bare half of the tortilla over the filling, and place it on the prepared sheet pan. Repeat with the rest of the tortillas and the rest of the filling. If you want you can then cover the quesadillas with plastic wrap and refrigerate them for several hours before baking them – a good make ahead appetizer.

Easiest Baked Chicken Quesadillas

Bake the quesadillas for 5 minutes, then carefully flip the tortillas with a large spatula and bake for another 8 to 10 minutes, until the top is browned and crispy.

Easiest Baked Chicken Quesadillas

Remove the quesadillas, let them sit on a cutting board for 2 minutes, then cut each half moon quesadilla into three wedges.

How to Serve Quesadillas

Serve hot with guacamole, salsa, sour cream and lime wedges, as desired.

Easiest Baked Chicken Quesadillas

Other Quesadilla Recipes

Easiest Baked Chicken Quesadillas

When you are making quesadillas for a crowd, baking them is the way to go. These are super cheesy and flavorful, and stuffed full of great things.
Yield: 4 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 3 cups shredded rotisserie or other simply cooked chicken
  • ½ cup roughly chopped olives optional
  • 1 tablespoon chili powder
  • 2 cups (8 ounces) Mexican shredded cheese , or shredded Monterey Jack or Pepper Jack cheese, or half cheddar and half Jack
  • 8 8-inch flour tortillas
  • 2 tablespoons olive oil
  • Guacamole or diced avocados, sour cream, salsa, and lime wedges to serve, if desired

Directions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil, and spray with nonstick spray.
  • Combine the chicken, olives (if using), chili powder, and cheese in a large bowl.
    Brush a tortilla with olive oil, place it oil side down on a cutting board. Distribute 1/8 of the chicken/cheese mixture over half of the tortilla. Flip the bare half of the tortilla over the filling, and place it on the prepared baking sheet. Repeat with the rest of the tortillas and the rest of the filling.
  • Bake the quesadillas for 5 minutes, then carefully flip the tortillas with a large spatula and bake for another 8 to 10 minutes, until the top is browned and crispy. Remove the quesadillas, let them sit on a cutting board for 2 minutes, then cut each half moon quesadilla into three wedges.
  • Serve hot with guacamole, salsa, sour cream and lime wedges, as desired.

Nutrition Information

Calories: 648kcal | Carbohydrates: 33g | Protein: 45g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 1176mg | Potassium: 419mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1071IU | Calcium: 461mg | Iron: 4mg

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved

Rate & Comment






Your email address will not be published.